Rating: 
Summary: Wealth of Info on Over 70 kinds of Fish/Seafood
Review: A plethora of useful info on the subject, well written. It begins with what all of chefs speak strongly on the subject, the ability to purchase fish with confidence. I especially enjoy his admittance that he too as many of us approach our fishmonger with the question, "what's fresh today?" to be answered, "everything!" He provides great insights and helps to aid in discussion with our fishmonger or even some tips on packaged fish. Further, he gives what I think is the best advice on how to store and freeze fish.The recipes come with the caveat that there will be no "marinated shrimp wrapped in ham over a red-peppercorn passion-fruit sauce, etc." recipes. These recipes are just plain designed to bring the best out in the individual fish/seafood being served. One must not think than that it's just a question of bake, saute, fry. Here one will find technique and accompaniments targeted for each fish/seafood. One can easily experience after trying several that this guy has did his homework, combining elements which allow the fish at hand to truly shine forth with all its flavor. For example, one fish that my monger seems to have fresh in abundance, Porgy, Bittman offers in a chowder like version, "Cotriade: Fish and Potato Stew," comibing bacon, onion and thyme in a great combo. Consider also what he does with Sea Bass, "Crispy Sea Bass with Garlic-Ginger Sauce." This is a knockout dish, expertly offered crispy in shallow bath of vegetable oil, covered with sauce flavored marvelously with ginger to make the bass sing! His shellfish recipes are just as delicious and rightly paired. Outstanding also is buying tips on each species in addition to possible fish substitutes for most recipes. The only drawback for us in the Great Lakes is an absence of the great fish we have here, especially the Lake Whitefish,although there are recipes here which will work.
Rating:
Summary: Wealth of Info on Over 70 kinds of Fish/Seafood
Review: A plethora of useful info on the subject, well written. It begins with what all of chefs speak strongly on the subject, the ability to purchase fish with confidence. I especially enjoy his admittance that he too as many of us approach our fishmonger with the question, "what's fresh today?" to be answered, "everything!" He provides great insights and helps to aid in discussion with our fishmonger or even some tips on packaged fish. Further, he gives what I think is the best advice on how to store and freeze fish. The recipes come with the caveat that there will be no "marinated shrimp wrapped in ham over a red-peppercorn passion-fruit sauce, etc." recipes. These recipes are just plain designed to bring the best out in the individual fish/seafood being served. One must not think than that it's just a question of bake, saute, fry. Here one will find technique and accompaniments targeted for each fish/seafood. One can easily experience after trying several that this guy has did his homework, combining elements which allow the fish at hand to truly shine forth with all its flavor. For example, one fish that my monger seems to have fresh in abundance, Porgy, Bittman offers in a chowder like version, "Cotriade: Fish and Potato Stew," comibing bacon, onion and thyme in a great combo. Consider also what he does with Sea Bass, "Crispy Sea Bass with Garlic-Ginger Sauce." This is a knockout dish, expertly offered crispy in shallow bath of vegetable oil, covered with sauce flavored marvelously with ginger to make the bass sing! His shellfish recipes are just as delicious and rightly paired. Outstanding also is buying tips on each species in addition to possible fish substitutes for most recipes. The only drawback for us in the Great Lakes is an absence of the great fish we have here, especially the Lake Whitefish,although there are recipes here which will work.
Rating:
Summary: Absolutely Awesome
Review: After 30-odd years of avoiding fish, I was finally coerced by my wife a year or so ago to try fish when she would order it at restaurants. I discovered that (a) my tastes have changed since I was 7 and (b) fish can be really good. Having avoided fish for so many years, though, I never learned to cook it. My first attempt was an orange roughy preparation the fishmonger recommended. It had to be the worst meal I have ever made (and I consider myself a fairly good cook)--my wife thought that I was never going to eat fish again! I decided that, if I was going to try fish again at home, I was going to learn how to cook it the right way. After researching Amazon.com, I came up with Mark Bittman's _Fish_ as my first "textbook." What a great choice! The first section is very helpful by going into great detail regarding purchasing, preparing and cooking fish. There is a description of each cooking method, how to do it and when (and on which fish) to use each method. The "Basics and Staples" chapter has some good recipes for sauces, stocks, etc. (I just made the "Spicy pepper sauce for fried fish" tonight and used it on a broiled monkfish--FANTASTIC!). What really differentiates this book from others I have paged through is how he organizes the book with each fish having a chapter, a short description and recipes for that particular fish within the chapter and a cross reference for recipes associated with other fish that could be used with this fish. Mark imparts a wealth of knowledge for each fish in this book, and I appreciate his candor. Most recipes are simple and can be prepared quickly. My only complaint, and a minor one at that, is that the book is 8 years old and some of the information (e.g. what fish is popular, fish prices, etc.) is a little dated. This in no way detracts from my love of this book. In fact, I've opened this book more often in the past few months than any other cookbook I own. I'm no longer afraid of fish--buy this cookbook if you are intimidated by cooking fish as I was.
Rating:
Summary: I love this cookbook!
Review: After 30-odd years of avoiding fish, I was finally coerced by my wife a year or so ago to try fish when she would order it at restaurants. I discovered that (a) my tastes have changed since I was 7 and (b) fish can be really good. Having avoided fish for so many years, though, I never learned to cook it. My first attempt was an orange roughy preparation the fishmonger recommended. It had to be the worst meal I have ever made (and I consider myself a fairly good cook)--my wife thought that I was never going to eat fish again! I decided that, if I was going to try fish again at home, I was going to learn how to cook it the right way. After researching Amazon.com, I came up with Mark Bittman's _Fish_ as my first "textbook." What a great choice! The first section is very helpful by going into great detail regarding purchasing, preparing and cooking fish. There is a description of each cooking method, how to do it and when (and on which fish) to use each method. The "Basics and Staples" chapter has some good recipes for sauces, stocks, etc. (I just made the "Spicy pepper sauce for fried fish" tonight and used it on a broiled monkfish--FANTASTIC!). What really differentiates this book from others I have paged through is how he organizes the book with each fish having a chapter, a short description and recipes for that particular fish within the chapter and a cross reference for recipes associated with other fish that could be used with this fish. Mark imparts a wealth of knowledge for each fish in this book, and I appreciate his candor. Most recipes are simple and can be prepared quickly. My only complaint, and a minor one at that, is that the book is 8 years old and some of the information (e.g. what fish is popular, fish prices, etc.) is a little dated. This in no way detracts from my love of this book. In fact, I've opened this book more often in the past few months than any other cookbook I own. I'm no longer afraid of fish--buy this cookbook if you are intimidated by cooking fish as I was.
Rating:
Summary: Excellent - Even for the experienced cook
Review: Being a semi-vegetarian I spend a lot of time researching vegetable and fish recipes. I received this book as a gift and have been enthralled with it for several months. The recipes are gourmet AND simple. It sure has spiced up our fish/veggie diet. I agree photos would be nice but it would also raise the price of the book considerably. Great buy!
Rating:
Summary: a must if you cook fish
Review: I didn't imagine that I would want the book, "Fish", but I found myself consulting it whenever I went to the fish market. It sits on their counter. I bought things I might have never attempted to cook but that I was enticed by Mark Bittman's recipes. I now own it and use it regularly. Read his suggestion regarding tilapia. It testifies to his honesty and clarity of opinions. It did not deter me from preparing tilapia in the style of bass, but with a giggle.
Rating:
Summary: a must if you cook fish
Review: I didn't imagine that I would want the book, "Fish", but I found myself consulting it whenever I went to the fish market. It sits on their counter. I bought things I might have never attempted to cook but that I was enticed by Mark Bittman's recipes. I now own it and use it regularly. Read his suggestion regarding tilapia. It testifies to his honesty and clarity of opinions. It did not deter me from preparing tilapia in the style of bass, but with a giggle.
Rating:
Summary: a must if you cook fish
Review: I fell into Bittman's category two of potential readers: a long-time fish cooker who always cooked the same ol'-same ol'. I was a master of grilled salmon steaks; I knew the difference between wild king salmon and farm-raised; my most recent guests loved it; but eventually even the best salmon steaks become tiresome. Now "Dogfish poached in ginger sauce" is a new favorite, one of many. Unlike many who have given this book a great review, I don't think I have ever completed even one of Bittman's recipes EXACTLY AS GIVEN. And that's why I love it--even though I'm always lacking one ingredient or another, he encourages intelligent flexibility, as in (re the cited recipe) "Don't hesitate to make this dish even if you don't have stock; it will still have plenty of flavor." You gotta love his attitude. And for the record, my version, made with Swanson's chicken broth and twice the ginger, was superb. Comprehensive, clearly-written--what's not to like? I give the guy a thumbs-up.
Rating:
Summary: Poached fish? Surely you jest, Mr. Bittman!
Review: I fell into Bittman's category two of potential readers: a long-time fish cooker who always cooked the same ol'-same ol'. I was a master of grilled salmon steaks; I knew the difference between wild king salmon and farm-raised; my most recent guests loved it; but eventually even the best salmon steaks become tiresome. Now "Dogfish poached in ginger sauce" is a new favorite, one of many. Unlike many who have given this book a great review, I don't think I have ever completed even one of Bittman's recipes EXACTLY AS GIVEN. And that's why I love it--even though I'm always lacking one ingredient or another, he encourages intelligent flexibility, as in (re the cited recipe) "Don't hesitate to make this dish even if you don't have stock; it will still have plenty of flavor." You gotta love his attitude. And for the record, my version, made with Swanson's chicken broth and twice the ginger, was superb. Comprehensive, clearly-written--what's not to like? I give the guy a thumbs-up.
Rating:
Summary: Easy and Complete Guide to Fish Recipes
Review: I had always believed that cooking fish was difficult, until I found this book. The recipes are easy and delicious, even for a relative amateur who is easily intimidated.
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