The Fish Book

Fülszöveg

X^ish was once an abundant staple in the diet of early colonial settlers. In recent years fish and shellfish dishes have re-emerged as exciting new aspects of American cuisine. Not only are we rediscovering some of our own distinctly American regional recipes, but our young chefs are incorporating more and more classic and foreign fish dishes into their menus. We've discovered the tremendous benefits fish has to offer as we move toward lighter, less caloric and overly-filling food.
With jet transport and rapid shipping, people all over the country can now taste the same fish and shellfish-Jrw/i-that has been enjoyed on the coasts. Midwesterners need no longer content themselves with canned crab or frozen lobster. And coastal dwellers can now buy the many varieties of inland freshwater fish. New fish markets are opening everywhere, and fish that comes from as far away as New Zealand and France are showing up in American markets.
The Fish Book means to inspire. Using the freshest... Tovább

Fülszöveg

X^ish was once an abundant staple in the diet of early colonial settlers. In recent years fish and shellfish dishes have re-emerged as exciting new aspects of American cuisine. Not only are we rediscovering some of our own distinctly American regional recipes, but our young chefs are incorporating more and more classic and foreign fish dishes into their menus. We've discovered the tremendous benefits fish has to offer as we move toward lighter, less caloric and overly-filling food.
With jet transport and rapid shipping, people all over the country can now taste the same fish and shellfish-Jrw/i-that has been enjoyed on the coasts. Midwesterners need no longer content themselves with canned crab or frozen lobster. And coastal dwellers can now buy the many varieties of inland freshwater fish. New fish markets are opening everywhere, and fish that comes from as far away as New Zealand and France are showing up in American markets.
The Fish Book means to inspire. Using the freshest ingredients and the most straightforward techniques, you can create delicious and unusual fish dishes every time. The Fish Book presents classics with new twists, such as Sole Meuniere with Capers, a flavorful, fresh Cioppino, and Clam and Mussel Pasta. And, for more adventurous moods, there is Thresher Shark Grilled in Corn Husks with Tarragon Butter, British Kedgeree, Steamed Whole Fish with Chinese Dipping Sauces, and Halibut Baked in Parchment.
The creators of the award-winning Grill Book collaborate once again to bring you The Fish Book.
You will find:
• 25 complete menus that include fish as the main course, accompanied by full-color photographs
• An illustrated Fish Glossary listing over 50 varieties offish and shellfish, with their market names, seasonal availability, and the best method of preparation
• A chapter on judging the freshest fish in the market, step-by-step cutting-up techniques, and the best ways of storing fish
• Cooking methods and tools that ensure perfectly cooked fish
• Recipes for over 30 stocks, sauces, and relishes that are excellent complements for fish dishes
• Special sections on how much fish to buy, nutrition, and specialized tools for preparing fish Vissza