Fast Fish (Fast Books) [Paperback]

Hugh Carpenter (Author), Teri Sandison (Author)

Book Description

Series: Fast Books | Publication Date: May 1, 2005

The fourth FAST book from the gifted team of Hugh Carpenter and Teri Sandison focuses on that speediest of ingredients: fish. Quick preparation time is one of the many reasons to cook fish more often, and Hugh has an irresistible collection of ways for us to spice up our workday meals. If you're tired of that old standby of pan-fried fish with a squeeze of lemon, explore Hugh's many flavorful combinations, drawing on cuisines from around the world. Teri's colorful photographs will have your mouth watering for dishes such as Sautéed Halibut with Nectarines and Ginger, Roast Salmon with Curry Mayonnaise Rub, and Steamed Snapper with Spicy Pesto. As with all the FAST books, FAST FISH includes short ingredient lists, easy instructions, and simple menu suggestions. Endlessly versatile fish provide an amazing array of quick-to-prepare and easy-to-shop-for flavor-packed recipes.The FAST series continues with its fourth book, dedicated solely to fish.Includes full-color photographs for half of the recipes and more than 75 how-to and spot photos.The FAST series has sold 110, 000 copies.20, 000-copy first printing.

Editorial Reviews

From the Publisher

*Includes full-color photographs for half of the recipes and more than 75 how-to and spot photos.

About the Author

HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. TERI SANDISON is an award-winning food photographer. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.


TERI SANDISON is an award-winning food photographer. HUGH CARPENTER teaches at cooking schools throughout North America and at his own school in California's Napa Valley. They are the authors of the HOT and FAST series of books. This is their twelfth cookbook. They live in Oakville, California.

Product Details

• Paperback: 112 pages
• Publisher: Ten Speed Press (May 1, 2005)
• Language: English
• ISBN-10: 1580086489
• ISBN-13: 978-1580086486
• Product Dimensions: 9.9 x 0.3 x 10 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #312,851 in Books (See Top 100 in Books)
  • #100 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood

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Customer Reviews

Most Helpful Customer Reviews

17 of 18 people found the following review helpful:

5.0 out of 5 stars Hugh Has Another Winner, July 11, 2005

By 

Alan Miller - See all my reviews
(REAL NAME)   

This review is from: Fast Fish (Fast Books) (Paperback)

In this well organized book, Hugh Carpenter has distilled the essence of cooking great fish. The recipes are simple and quick with lots of flavor and the photography makes these recipes a feast for your eyes. I especially enjoyed the Stir Fried Swordfish with Asian Spices. And when he says fast he means fast. Cooking the swordfish for about a minute is all it takes. Have everything else ready on the hot plates.

8 of 9 people found the following review helpful:

5.0 out of 5 stars Great & Easy Recipes, February 14, 2007

By 

B. Scarbrough - See all my reviews
(REAL NAME)   

This review is from: Fast Fish (Fast Books) (Paperback)

I love this book because it has easy to follow recipes with photographs. Something about pictures ~ I don't know it's more appetizing and appealing to make. There are recommendations for every type of common fish in alphabetical order. Excellent! We eat fish 2-3 times per week now.

3 of 3 people found the following review helpful:

2.0 out of 5 stars Next to Useless for a Non-Fish Aficionado, February 14, 2011

By 

Mizz Barge (Herndon, VA USA) - See all my reviews

Amazon Verified Purchase

This review is from: Fast Fish (Fast Books) (Paperback)

Based on other reviews, I was looking forward to this cookbook because I know very little about cooking fish. Had I realized that nearly 2/3 of the recipes I wanted to try would call for "a medium-hot fire in a charcoal grill or preheat a gas grill to medium" I would never have purchased it. In addition, various recipes call for assembling a Chinese steamer (see page 17), submerging cedar planks, many other cooking utensils like fish tweezers, pliers, scalers, screens, and skinning knives. According to this book, the privilege of cooking fish requires me to practically re-outfit and re-supply my entire kitchen and pantry! Not surprisingly, I found its constant references to exotic sauces that can be difficult to find -- especially if you are trying to use their recommended brands -- rather frustrating. Finally, the generic instructions to cook for 8, 10, 15 minutes or some other timeframe followed by "If the fish does not flake when prodded with a fork, cook for 2 minutes more" to be maddening because often the 2 minutes turns into another 2 minutes and another 2 minutes infinity! The pictures are certainly pretty but this cookbook did not teach me how to reliably cook fish nor did it increase my family's weekly intake of fish which was my goal. Sorry, thumbs down for the average user/cook/non-fish aficionado.