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Fish & Shellfish By James Peterson (HC) Morrow Pub. (1rst Ed) (1996) - $20 (Arnold)
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This item is a (First Edition) hardcover copy of the cookbook titled Fish & Shellfish "The Cook's Indispensable Companion" by James Peterson. This seafood themed cookbook was published in 1996 by William Morrow & Company Inc. (New York, NY)
DESCRIPTION; Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, deep-frying, grilling and broiling, to poaching, pan-frying, curing, smoking, and steaming. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, versatility, and originality. If it's shellfish you prefer, there are recipes for baking, frying, steaming, or serving raw; including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish.
Fish & Shellfish also offers techniques for preparing raw, marinated, cured, and smoked fish. As you explore Fish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between. You'll learn the secrets of a variety of coatings, how to blacken fish, create stuffing’s, and deglaze a pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.
At the end of Fish & Shellfish, you'll find a complete Finfish dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the recipes in the book. The step-by-step pictorials will show you how to prepare the fish and shellfish for cooking.
James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and a comprehensive index. Essentially, Fish & Shellfish is designed to be a valuable resource for novice and experienced cooks offering a solid foundation for understanding and preparing a wide variety of fish and shellfish dishes.
DETAILS;
Cooking Methods: The cookbook covers every conceivable method for preparing fish and shellfish; including baking, braising, deep-frying, grilling, broiling, poaching, pan-frying, marinating, curing, smoking, and steaming.
Detailed Information: It provides extensive guidance on buying, storing, preparing, butchering, and cooking different species of fish and shellfish.
Recipe Collection: The book features a vast array of recipes, including both finfish and shellfish dishes, with a focus on ease of preparation and diverse flavors.
Authoritative and Dependable: Fish & Shellfish is considered a definitive guide to seafood preparation and cooking, earning an IACP Award for its thoroughness and depth.
Global Influences: The book incorporates international seafood flavors, textures, and techniques, allowing readers to experiment.
Helpful Resources: It includes a comprehensive Finfish Dictionary detailing over sixty species of salt and fresh water fish. Readers will learn and understand the nuances of different seafood types.
SPECIFICATIONS;
Publication/Title; Fish & Shellfish; The Cook’s Indispensable Companion
Publisher; William Morrow & Company Inc.
Author; James Peterson
Type; Cookbook
Subject; Seafood
Topics; Buying/Storing/Butchering/Preparing/Cooking
Format; Hardcover
Year; 1996
Edition; First Edition
No. Pages; 414 Pages
Language; English
Dimensions; 11.25” x 9.5” x 1.25”
Weight; 3.5 lbs
Region of Manufacture; New York, NY
ISBN-10; 0-688-12737-1
ISBN-13; 9 780688 127374
Condition; Brand New