Simply Shrimp Salmon and Fish Steaks Cookbook - Seafood

Seafood recipes abound in the Simply Shrimp Salmon and Fish Steaks cookbook. In it cooks will find dishes such as Crisp Salmon on Lentils with Friend Onions, Orange-Glazed Shrimp and more epicurean delights of the sea. 


Format: Hardcover and dust jacket, 217 pages 

Copyright: 2000 

Publisher: HarperCollins Publishers 

Author: Leslie Glover Pendleton 

ISBN: 9780060193379

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Additional Details

Description: Shrimp Salmon and Fish Steaks: Celebrated as much for their exceptional taste as their vibrant health benefits, these versatile gifts from the sea have now made their way into nearly every supermarket in the country. But while high-quality fish is easy to find, many cooks are baffled by its preparation. Simply Shrimp, Salmon, and Fish Steaks reveals how easy it can be to turn the catch of the day into a flavorful, satisfying, and healthful meal. 

Leslie Glover Pendleton begins with helpful hints for selecting the very best fish and shellfish, and goes on to offer a delicious range of dishes that can be made using America's favorite seafood: shrimp, salmon, swordfish, halibut, and tuna. Pendleton builds on familiar ingredients and simple techniques (no filleting or scaling here), but the results are such spectacular creations as Orange-Glazed Shrimp with Gingered Cucumber Salsa, Roasted Swordfish Cuban-Style, and Crisp Salmon on Lentils with Fried Onions. Most of these incredibly tasty dishes can be made in less than thirty minutes, making it easier than ever to add fish to your culinary repertoire. 

Pendleton completes Simply Shrimp with more than thirty appealing accompaniments to the fish to create a full meal. Each and every recipe is flawlessly written, giving even the most inexperienced cooks confidence to prepare perfect seafood and side dishes with minimal time and effort. So rejoice, because the bounty of the sea can now become the bounty of your table. Cooking fish at home has never been easier—or more delicious. 

Leslie Glover Pendleton is the author of One Dough, Fifty Cookies (William Morrow, 1998), and a recipe developer for the Gourmet Books division of Random House. Formerly a food editor at Gourmet, she continues to write for Gourmet, Cooking Light, Eating Well, and Health magazines. She lives in Silver Spring, Maryland. 


Condition: Bookboards and interior pages are in beautiful condition. Dust jacket's top right corner (front) has a crease. Top corner of front cover's interior flap has been clipped. 

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