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Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood
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Storey Publishing, LLC 2016
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Description

Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/02/2016
Language:
English
ISBN:
9781612123387
ASIN:
B015X2PG9O

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Citations

APA Citation (style guide)

Jennifer Trainer Thompson. (2016). Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood. Storey Publishing, LLC.

Chicago / Turabian - Author Date Citation (style guide)

Jennifer Trainer Thompson. 2016. Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood. Storey Publishing, LLC.

Chicago / Turabian - Humanities Citation (style guide)

Jennifer Trainer Thompson, Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood. Storey Publishing, LLC, 2016.

MLA Citation (style guide)

Jennifer Trainer Thompson. Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood. Storey Publishing, LLC, 2016.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Date Updated:
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Fresh Fish
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Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.
reviews
      • premium: True
      • source: Library Journal
      • content:

        May 15, 2016

        After reminiscing about idyllic summers in coastal New England, Thompson (Hot Sauce!) shares 175 recipes intended to make cooking fish less intimidating. Some dishes are written for specific species (seared ginger sea scallops), but many lend themselves to substitutions (oil poached fish, fish cakes with tomato sauce). Cooks of all skill levels can easily concoct a meal by combining individual recipes for soups, mains, sides, cocktails, and desserts. Alternately, they can select one of several multicomponent recipes for stand-alone meals, such as bacon-wrapped whitefish with charred fingerling potatoes and frisee salad. VERDICT A capable, reasonably priced all-purpose seafood cookbook that focuses primarily on recipes.

        Copyright 2016 Library Journal, LLC Used with permission.

      • premium: True
      • source: Booklist
      • content:

        Starred review from March 15, 2016
        Any book so evocative of a time or a place deserves a spot in readers' hearts and minds, no matter what the topic. For entrepreneurial Massachusetts native Thompson, the coast of New England is her playground, holding memories of great things past and visions of things to come. Most recipes are marked by a welcome interruptiona tribute to Little Rhody (Rhode Island), a quick education in bay-versus-sea scallops, a discourse on the history of the sea salt industry, and a somewhat longish answer to the question, Is tuna overfished? She sticks to her philosophy, If the fish is fresh, it tastes best when it's simplefor it is then that you taste the flavor of the sea, and provides 175 recipes, from Asian cucumber salad and crab empanadas to a lobster clambake and drenched blueberry cake, that are just as straightforward and tasty as any high-end restaurant's. Color pictures not only help home chefs to visualize the results but also conjure the flavor of the finished dish. This is a fish book that stands proudly on its own and will appeal to cooks across the country.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)

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tableOfContents

Introduction
1. Soups and Chowders
2. Things That Swim
3. Things with Shells
4. On the Beach
5. On the Side
6. Cocktails
7. Sweet Endings
Acknowledgments
Index

bisacCodes
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      • description: COOKING / Regional & Cultural / American / New England
      • code: CKB076000
      • description: COOKING / Specific Ingredients / Fish & Seafood
      • code: CKB077000
      • description: Cooking / Seasonal