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Fish: The Complete Guide to Buying and Cooking Paperback – January 26, 1999
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From Publishers Weekly
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
There are at least two different approaches one can take to a single subject cookbook. James Peterson in his books on Fish, Sauces, and Vegetables tends to take a deep look, with more details about a fewer number of recipes. Mark Bittman, in this book, tends to take exactly the opposite approach. His main selling point is that he is giving us `more than 500 recipes for 70 kinds of fish and seafood'.
Fitting this approach, the book is laid out very much like an encyclopedia, with all articles on fish labeled by their common names, placed in alphabetical order. Each article begins with a taxonomic section giving both common and scientific names, common commercial forms, general description, substitutions, and reference to buying tips. The scientific name may not be very informative, as a common name such as shrimp may be applied to not only multiple species, but also multiple genera covering thousands of species. The general description is also a mixed bag in that it may be anything from physical description to geographical distribution to economic importance. The most important item in this header is the `For other recipes see:' entry.Read more ›
I decided that, if I was going to try fish again at home, I was going to learn how to cook it the right way. After researching Amazon.com, I came up with Mark Bittman's _Fish_ as my first "textbook." What a great choice!
The first section is very helpful by going into great detail regarding purchasing, preparing and cooking fish. There is a description of each cooking method, how to do it and when (and on which fish) to use each method. The "Basics and Staples" chapter has some good recipes for sauces, stocks, etc. (I just made the "Spicy pepper sauce for fried fish" tonight and used it on a broiled monkfish--FANTASTIC!).
What really differentiates this book from others I have paged through is how he organizes the book with each fish having a chapter, a short description and recipes for that particular fish within the chapter and a cross reference for recipes associated with other fish that could be used with this fish. Mark imparts a wealth of knowledge for each fish in this book, and I appreciate his candor. Most recipes are simple and can be prepared quickly.
My only complaint, and a minor one at that, is that the book is 8 years old and some of the information (e.g. what fish is popular, fish prices, etc.) is a little dated.Read more ›
The recipes come with the caveat that there will be no "marinated shrimp wrapped in ham over a red-peppercorn passion-fruit sauce, etc." recipes. These recipes are just plain designed to bring the best out in the individual fish/seafood being served. One must not think than that it's just a question of bake, saute, fry. Here one will find technique and accompaniments targeted for each fish/seafood. One can easily experience after trying several that this guy has did his homework, combining elements which allow the fish at hand to truly shine forth with all its flavor. For example, one fish that my monger seems to have fresh in abundance, Porgy, Bittman offers in a chowder like version, "Cotriade: Fish and Potato Stew," comibing bacon, onion and thyme in a great combo. Consider also what he does with Sea Bass, "Crispy Sea Bass with Garlic-Ginger Sauce." This is a knockout dish, expertly offered crispy in shallow bath of vegetable oil, covered with sauce flavored marvelously with ginger to make the bass sing!
His shellfish recipes are just as delicious and rightly paired. Outstanding also is buying tips on each species in addition to possible fish substitutes for most recipes.
The only drawback for us in the Great Lakes is an absence of the great fish we have here, especially the Lake Whitefish,although there are recipes here which will work.
Most Recent Customer Reviews
Perfectly fine cookbook, and I always love Mark Bittman. That said, the flaw in this cookbook is comprehensiveness versus excellence. Read morePublished 4 days ago by Rrratrop!
Highly suggest this book if you're looking to routinely purchase and cook fish, anywhere in the world at any time.Published 5 months ago by Jamison
I couldn't cook fish for nothing. But now I can buy fish and can cook it pretty goodPublished 7 months ago by Don
Every thing you need to know about fish is here. I should have had it a long time ago. GreatPublished 12 months ago by Rose Myart