Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.
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From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.From the Back Cover:
Winner of the International Association of Culinary Professionals/Julia Child Cookbook Award
If you find cooking fish a daunting undertaking, Fish: The Complete Guide to Buying and Cooking is the book for you. Mark Bittman’s award-winning book, called "the best and most comprehensive fish cookbook of our generation," makes it easy. Organized in an easy-to-use A to Z format, Fish gives you the culinary lowdown on all the fish and shellfish most commonly found in supermarkets and fish stores.
Each entry describes how the fish is sold (whether fillets, steaks, or whole), the various names by which it is called, and how it looks when perfectly fresh. Easy-to-follow illustrations of important basics and Bittman’s general guidelines about storing, preparing, and cooking fish by all the popular methods–including grilling, roasting, broiling, and sautéing–tell you all you need to buy and prepare all of your favorite fish and shellfish.
Complete with up-to-date information on the health benefits of fish in our diet, Fish contains more than 500 recipes to make it easy to enjoy the wide variety of seafood available today.
"The most important fish cookbook in years. Mark Bittman reveals perfect technique and innovative recipes that turn even the novice into a confident cook."
–Bobby Flay, cookbook author and host of TV Food Network’s Hot Off the Grill with Bobby Flay, Food Nation, and Boy Meets Grill
"Clearly organized, written in prose as clear as a mountain stream, and packed with practical information and great recipes, Mark Bittman’s Fish is a masterful work. Whether you cook fish once a day or once a year, this is the book that will make it simple, fun, and delicious."
–Chris Schlesinger and John Willoughby, coauthors, The Thrill of the Grill and License to Grill
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Buchbeschreibung Houghton Mifflin Harcourt, 1999. Taschenbuch. Buchzustand: Gut. 384 Seiten 22698 Sprache: Englisch Gewicht in Gramm: 794. Artikel-Nr. 29399