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Fish The Complete Guide to Buying and Cooking

ISBN-10: 0028631528
ISBN-13: 9780028631523
Edition: 1999
List price: $19.95 Buy it from $1.12
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Description: 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  More...

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Book details

List price: $19.95
Copyright year: 1999
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 1/12/1999
Binding: Paperback
Pages: 384
Size: 8.25" wide x 9.00" long x 1.00" tall
Weight: 1.782
Language: English

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 sauting, 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.

Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998). Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014.

Acknowledgments
Preface
Introduction
Buying Fish
Is Fish Good for You?
Preparing and Cooking Fish
Basics and Staples
Anchovy
Barracuda
Blackfish
Bluefish
Bonito
Butterfish
Carp
Catfish
Char
Clams
Cobia
Cod
Conch
Crab
Crayfish
Croaker
Cunner
Cusk
Dogfish
Eel
Flatfish
Grouper
Haddock
Hake
Halibut
Herring
Jack
John Dory
Kingfish
Lobster
Mackerel
Mahi-mahi
Mako Shark
Monkfish
Mullet
Mussels
Ocean Perch
Octopus
Orange Roughy
Oysters
Pollock
Pompano
Porgy
Pout
Rockfish
Sablefish
Salmon
Sardine
Scallops
Scrod
Sea Bass
Shad
Shrimp
Skate
Smelt
Snail
Red Snapper
Spot
Squid
Striped Bass
Sturgeon
Swordfish
Tilapia
Tilefish
Trout
Tuna
Turbot
Weakfish
Whitebait
Whiting
Wolffish
Index

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