The Book of Fish & Shellfish

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Fish and Shellfish, starts with an introduction on preparing, cooking, skinning and filleting fish and preparing shellfish, and then presents recipe suggestions for all major types of seafood recipes, from flatfish to mixed catch and smoked fish dishes. Special chapters are dedicated to firm white fish, rich fish, shrimp, crab, lobster, mussels and oyster recipes. Classics such as crab cakes, Cajun style red snapper, chowders, gravlax, Mediterranean fish soup (bouillabaisse), oysters Rockefeller and seafood gumbo appear next to unique dishes such as bass with ginger and lime, flounder with prosciutto, monkfish in coconut cream, salmon with avocado salsa, trout and artichoke frittata, trout with hazelnuts, and tuna and ginger vinaigrette.

From Angels on Horseback (oysters wrapped in bacon) to yogurt-topped halibut, this collection of recipes, while not all-encompassing, is a great introduction to the endless varieties of seafood dishes - and at a relative bargain price, to boot.

Rating:
Summary: Great introduction.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Fish and Shellfish, starts with an introduction on preparing, cooking, skinning and filleting fish and preparing shellfish, and then presents recipe suggestions for all major types of seafood recipes, from flatfish to mixed catch and smoked fish dishes. Special chapters are dedicated to firm white fish, rich fish, shrimp, crab, lobster, mussels and oyster recipes. Classics such as crab cakes, Cajun style red snapper, chowders, gravlax, Mediterranean fish soup (bouillabaisse), oysters Rockefeller and seafood gumbo appear next to unique dishes such as bass with ginger and lime, flounder with prosciutto, monkfish in coconut cream, salmon with avocado salsa, trout and artichoke frittata, trout with hazelnuts, and tuna and ginger vinaigrette.

From Angels on Horseback (oysters wrapped in bacon) to yogurt-topped halibut, this collection of recipes, while not all-encompassing, is a great introduction to the endless varieties of seafood dishes - and at a relative bargain price, to boot.