Fish: Recipes from the Sea features over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in Fish are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters in Fish are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainle fish and produce, as well as offering ideas for substituting varieties. Fish also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties. Fish contains delicious, authentic home recipes for all food occasions.
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". . .a must-have tome for any seafood enthusiast." - La Cucina italiana
"Phaidon: The Food Lover's Publisher." - Bon Appetit
"Encouraging and accessible, Fish: Recipes from the Sea demystifies the often daunting process of selecting, preparing, and cooking a wide range of seafood and freshwater fish. . .will inspire both novice and experienced home cooks to serve the wholesome and satisfying recipes presented in this book." - Cookbook Digest
"One of the most sought-after books of the holiday season." - USA Today on The Silver Spoon
"Phaidon: The Food Lover's Publisher." - Bon Appetit
"Encouraging and accessible, Fish: Recipes from the Sea demystifies the often daunting process of selecting, preparing, and cooking a wide range of seafood and freshwater fish. . .will inspire both novice and experienced home cooks to serve the wholesome and satisfying recipes presented in this book." - Cookbook Digest
"One of the most sought-after books of the holiday season." - USA Today on The Silver Spoon
About the Author
Recipes from 'Fish' are chosen from the archives of 'The Silver Spoon' kitchen. Contributing writer, CJ Jackson is the director of Billingsgate Seafood Training School, in London. Jackson is a Cordon Bleu trained chef, food consultant and food writer. She writes about sustainable fish for the 'BBC Good Food Magazine'.
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15 of 18 people found the following review helpful
Format:Hardcover
This book says it has more than 200 recipes from the sea that are authentically Italian, however many of them are ones you will find in `ordinary' cookbooks, that do not seem very regional - fish fried with butter and capers or dusted with cornflour and fried, or baked in a salted crust.
There is an excellent introduction to different species of fish before each chapter; with an illustration of the fish, average weight and length, what the fish is like, how it is usually cooked and what some alternatives are if you cannot find that particular variety. Temperatures are in Fahrenheit, centigrade and gas mark. Techniques for preparation are described and illustrated, but crab is left out and that is one seafood that most need help with some instructions on how to clean it.
Recipes are divided into round white fish, flat white fish, oily fish, freshwater fish, and seafood. There is a small glossary and an index. Some pictures of the final dishes are included.
Information is generally complete, with the exception of no mention of blue crabs in that variety. A couple of the recipes were not very successful. The crab cakes tasted little of crab, with almost twice as much potato flour and bread crumbs called for than crab; and in a seafood lasagna recipe 7 oz. of crab never even shows up in taste and the 7 oz. of scallops is not too prevalent with 2 canned tomatoes (no oz. size given) pesto, wine and cream cheese. It's sort of a waste of good crab and scallops.
Other recipes like trout with saffron and pistachios was more successful.
This is a book for very determined seafood lovers. It will give you a lot of information on fish, the recipes are not extremely hard to prepare.
There is an excellent introduction to different species of fish before each chapter; with an illustration of the fish, average weight and length, what the fish is like, how it is usually cooked and what some alternatives are if you cannot find that particular variety. Temperatures are in Fahrenheit, centigrade and gas mark. Techniques for preparation are described and illustrated, but crab is left out and that is one seafood that most need help with some instructions on how to clean it.
Recipes are divided into round white fish, flat white fish, oily fish, freshwater fish, and seafood. There is a small glossary and an index. Some pictures of the final dishes are included.
Information is generally complete, with the exception of no mention of blue crabs in that variety. A couple of the recipes were not very successful. The crab cakes tasted little of crab, with almost twice as much potato flour and bread crumbs called for than crab; and in a seafood lasagna recipe 7 oz. of crab never even shows up in taste and the 7 oz. of scallops is not too prevalent with 2 canned tomatoes (no oz. size given) pesto, wine and cream cheese. It's sort of a waste of good crab and scallops.
Other recipes like trout with saffron and pistachios was more successful.
This is a book for very determined seafood lovers. It will give you a lot of information on fish, the recipes are not extremely hard to prepare.
0 of 1 people found the following review helpful
By suebinny
Format:Hardcover|Amazon Verified Purchase
Phaidon Press put out excellent cook books and this is no exception. A good format which is easy to use.
0 of 1 people found the following review helpful
By Shane He
Format:Hardcover|Amazon Verified Purchase
It covers pretty much all kinds of fishes and seafoods you can buy. However, none of this is much of a week night cooking. so be prepared to spend a lot of time on these delicious meals.
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