Fish Complete Guide to Buying and Cooking - Mark Bittman Cookbook

Fish Complete Guide to Buying and Cooking, a Mark Bittman cookbook, is an A_Z book on buying, preparing, and cooking fish. Seafood lovers take notice. There are over 500 recipes for 70 different kinds of fish and seafood in this comprehensive cookbook and guide. 

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Format: Hardcover with dust jacket, 367 pages. 

Copyright: 1994 

Publisher: Macmillan Publishing Company 

Author: Mark Bittman 

ISBN: 9780025107755

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Description: Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips.  

Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. 

In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. 

"Cooking fish is like cooking vegetables," says author Mark Bittman. "It's among the simplest and most delightful of kitchen tasks. Like vegetables, fish are lean, healthy, astonishing in their variety and best cooked simply and quickly." Basic fish cooking, he reasons, can be summed up by his motto, "Buy it right, cook it simply." In fact, he argues, eating good fish is easy once you learn how to buy it. 

Changes in refrigeration, transportation, and international trading have changed the fish market, to the point where a New England supermarket might carry Florida pompano but no flounder, one in California may have scallops from Chile but no local petrale sole, and one on the Gulf Coast might feature Norwegian salmon but no redfish. In fact, any good supermarket anywhere in the country offers, from time to time, squid and skate, ocean pout and ocean perch, mackerel and whiting, tuna and swordfish, and these may come from the coast of Maine, the Mediterranean, the Caribbean, the Indian Ocean...anywhere. 

Fish, the most comprehensive book produced on the subject in more than thirty years, is the resource you need to be able to enjoy these fish on a regular basis; so armed, you will find your life in the kitchen and at the table immeasurably enriched. 

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Condition: Good condition. 

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