Description:
Unlike cooks elsewhere, Americans can be notoriously hesitant to cook fish at home. Great Fish, Quick will have you piscatorially challenged cooks serving aquatic creatures at home as often and easily as you serve chicken breasts. With these recipes, you can get your friends to try new fish dishes with an appealing American stamp. Leslie Revsin divides Great Fish, Quick into three sections, grouping 27 kinds of seafood into Delicate White-Fleshed Fillets, Darker-Fleshed Fillets, and Sea Animals. For the 9 varieties in each section, she provides advice on health information and on what indicates good and bad quality. She also addresses how to handle every fish or aquatic critter. To prove the versatility of fillets and shellfish, recipes cover a wide range of tastes. There is the plebeian and practical Sea Legs Stir-Fried with Broccoli, Fried Catfish in Cornmeal, Simply Elegant Grilled Salmon with Basil vinaigrette, and surprisingly original spicy Pan-Roasted Shrimp. Most of the 100-plus dishes are ready in 30 to 40 minutes. Finally, Revsin, who was the first female chef at New York's Waldorf-Astoria and ran her own, critically praised Restaurant Leslie, also offers suggestions for post-cooking odors: "Clean Air Tricks" to freshen the house before dinner goes on the table.
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