From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated
magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award
in the Single Subject Category.
From Publishers Weekly
Bittman organizes this more than ample book into short sections devoted to individual fish: technical information on how to handle a lobster, for instance, is combined with consumer buying tips, then followed by nine recipes. Usefully, the author, executive editor of Cook's Illustrated , holds his commentary down to a sober minimum--he doesn't often opt for chat or reader entertainment. Instead, unveiling the basics about 70 fish, he provides tried-and-true fare for the table--Dungeness crab salad, marinated grilled salmon--interspersed with more unusual offerings: raw sea bass salad; curried mussels; salmon scallops with garlic confit. Anyone with decent access to a fish market will appreciate (and come to rely on) this substantial overview. Photos not seen by PW . BOMC HomeStyle Book Club alternate; Food and Wine Books selection; first serial to Self magazine.
Copyright 1994 Reed Business Information, Inc.