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Fish & Shellfish: The Cook's Indispensable Companion Hardcover – April 15, 1996
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From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
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Top Customer Reviews
This book details how to buy fish (what to look for - eyes, feel, smell, etc), how to store the fish (within 30 minutes after grocery store in a colander with an ice bed), how to prepare the fish, how to butcher the fish (deboning, shucking for clams, crabs, lobsters live and dead), and lastly how to cook the fish. The author is extremely detail oriented and feels like a person that has OCD, in other words, anal.Read more ›
Most Recent Customer Reviews
Simply fabulous. Like most great cookbooks, it is valuable to novice and advanced cooks alike. Excellent tricks and technique sections, although I would have preferred if the... Read morePublished 1 month ago by William
Very nearly as good as I'd hoped it would be. Too many ' exotic ' ingredients for my kitchen.Published 4 months ago by Jim Matthews
James Peterson's Fish & Shellfish is probably THE book on the subject as far as the culinary world goes. Read morePublished 12 months ago by By CJs Pirate
This is the seafood cooking bible. The book is packed with dozens of recipes which feature not only the more commercially accessible seafood but also more esoteric varieties like... Read morePublished 14 months ago by Alexander W. Jacobs
I already made one recipe from this outstanding book and am looking forward to trying more of them.Published 15 months ago by B. Crooke