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Most Helpful Customer Reviews
9 of 9 people found the following review helpful:
5.0 out of 5 stars
The essential fish cookbook,
By
This review is from: The Encyclopedia of Fish Cookery (Hardcover)
This book is organized alphabetically; to give a sense of its scope it begins:aalmutter, abalone, akule, Alaska pollock, alga, anchovy, Artic char, ark shell, aspic (not a fish but useful for fish recipes), Atka mackerel, barnacle, barracuda ... in short, you'll be hard pressed to find in your fish market something not covered here.For each fish, the book gives information regarding their looks (there are ample photos), where they grow, their culinary uses ... and for many of the fish, recipes. To take a simple example, for black sea bass it gives recipes for steamed sea bass, sea bass Lisbon style, and sea bass chowder. The recipes are reliable - easy to follow and well proportioned. This is everything you'll ever need or want in a fish cooking resource.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
This is the best source for fish info, a must an any kitchen,
By A Customer
This review is from: The Encyclopedia of Fish Cookery (Hardcover)
Easy to use, accurate basic knowledge on the origin, taste, texture, and even good suggestions for prepareing almost any fish under the water!
3 of 3 people found the following review helpful:
5.0 out of 5 stars
More than a cook book,
By Christian Snyder (Delran, NJ) - See all my reviews
This review is from: The Encyclopedia of Fish Cookery (Hardcover)
A plethora of information about hundreds of species of fish- How they are classed and where they inhabit, historical and cultural importance of many fishes, identification of fish, quality of meat and how to cook them. Incredibly interesting and useful!
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