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Fish

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ISBN-10: 0743226402

ISBN-13: 9780743226400

Edition: 2002

Authors: Shirley King, Williams Chuck, Chuck Williams

List price: $16.95
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From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it -- sautéed on the stove top, braised in the oven, or grilled over an open fire -- the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion. Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a…    
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Book details

List price: $16.95
Copyright year: 2002
Publisher: Free Press
Publication date: 6/5/2002
Binding: Hardcover
Pages: 120
Size: 8.25" wide x 9.00" long x 0.75" tall
Weight: 1.540
Language: English

Chuck Williams is Dean of the College of Business at Butler University. Dr. Williams previously served as Dean of the Eberhardt School of Business at the University of the Pacific and as Associate Professor of Management at the M.J. Neeley School of Business at Texas Christian University. Dr. Williams has also served as Associate Dean and Chair of Management and has taught at Michigan State University and Oklahoma State University. Dr. Williams received his B.A. in psychology from Valparaiso University. He specialized in organizational behavior, human resources, and strategic management while earning his M.B.A and Ph.D. in business administration from Michigan State University. His research…    

Introduction
The Classics
Fillets of Sole Meuniere
Trout Amandine
New England Fish Chowder
Bouillabaisse
Oven-Poached Whole Salmon
Fish and Chips
Gravlax
Simple Suppers
Pan-Roasted Salmon Fillets in Mango Juice
Broiled Red Snapper with Rosemary
Halibut Fillet en Papillote
Cod Baked with Squash and Tomato
Striped Bass in Green Curry
Red Snapper Salad with Aioli
Roast Sea Bass with Shiitake Mushrooms and Baby Corn
Special Occasions
Tuna Tartare with Anchovy and Olive Crostini
Rolls of Sole with Spinach and Scallops
Freshwater Fish in Red Wine
Skate with Brown Butter Sauce
Pompano Baked in Salt
Gingery Monkfish with Crispy Noodles
Escabeche of Trout
On the Grill
Halibut Steaks with Citrus, Watercress, and Black Olives
Salmon with Fennel and Apple Salsa
Striped Bass with Leeks and Balsamic Vinaigrette
Monkfish Kabobs with Mixed Vegetables
Tuna Burgers
Sardine Fillets in Grape Leaves
Mahimahi with Tomatillo Dip
Hearty Dishes
Seafood Sausages with Mustard Sauce and Poblano Mashed Potatoes
Swordfish Steaks Provencale
Baked Orange Roughy with Zucchini and Tomato
Risotto with Chilean Sea Bass and Leeks
Rockfish Braised with Fennel and Onions
Paella
Braised Monkfish with Bacon and Tomatoes
Shellfish
Crab Cakes with Rouille
Shrimp Sauteed with Lemon and Garlic
Sea Scallops with Pancetta
Mussels with Tomatoes and Fennel
Linguine with Red Shellfish Sauce
Warm Oysters with Leek and Bacon Sauce
Steamed Lobster with Drawn Butter
Fish Basics
Glossary
Index