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Fish & Shellfish: The Cook's Indispensable Companion Hardcover – April 15, 1996


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Product Details

  • Hardcover: 418 pages
  • Publisher: William Morrow Cookbooks; 1 edition (April 15, 1996)
  • Language: English
  • ISBN-10: 0688127371
  • ISBN-13: 978-0688127374
  • Product Dimensions: 9.2 x 1.5 x 10.9 inches
  • Shipping Weight: 4.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #26,307 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly organized guide to the preparation of seafood. The volume's four easily cross-referenced parts begin with cooking techniques and recipes in "Finfish" and "Shellfish." "Seafood in Other Guises" contains recipes for salads, soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary" includes tips for identifying and cooking more than 200 species. The impressive range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut Milk). Sidebars and boxes include tips for such things as taking the meat from lobster shells and buying scallops or seasoned vinegar for sushi. Charts for traditional ethnic dishes offer at-a-glance guides to ingredients, flavors, enrichers and garnishes. Peterson's authoritative, informal prose style blends well with the book's organization to make this volume a reference sure to please amateur and professional cooks. Also included are a glossary, source list and color photos. Homestyle Book Club selection; author tour.
Copyright 1996 Reed Business Information, Inc.

From Booklist

There is an incredible amount of information presented here, in headnotes preceding each of the more than 150 recipes, in the sidebars, and in the step-by-step photographs. The dishes represent innovative approaches to old and new cuisines; information on necessary equipment and notes from Peterson's own experience round out this outstanding cookbook. Barbara Jacobs

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

More About the Author

James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. He is revered within the industry and highly regarded as a professional resource. James Peterson cooks, writes, and photographs from Brooklyn, New York.

Customer Reviews

It is well written and easy to follow.
Matthew D Wayland
This is a great book for anyone who loves seafood and has reasonable access to it.
Matthew Fischer
We will see if this new one I ordered today measures up.
M

Most Helpful Customer Reviews

114 of 116 people found the following review helpful By mirope on April 10, 2001
Format: Hardcover
This is the most comprehensive guide to seafood you will ever find. James Peterson has compiled great recipes and an amazing amount of information in this one volume. He very systematically describes every edible variety of seafood you're likely to find. He tells you what to look for when you are shopping, how to handle it and gives you a variety of options on how to cook it. I was particularly impressed with the "how to" photographs that demonstrate everything from how to fillet a variety of fish to how to shuck oysters and peel shrimp. The novice home cook will certainly benefit from this wealth of practical advice, and the more experienced chef will find all sorts of inspiring ideas for preparing favorite seafood. Peterson artfully combines recipes and serving suggestions from a variety of culinary traditions. He's equally adept at contemporary Thai-inspired soups and traditional French preparations. He also gives you the information you need to branch out and experiment on your own. For example, there are great charts suggesting pairings of shrimp and possible soup ingredients and a thorough offering of traditional sauces to mix and match with your own seafood preparations. This is truly an amazing resource that anyone who loves seafood should have in their kitchen.
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72 of 73 people found the following review helpful By sherri j. thorne on August 5, 2000
Format: Hardcover
I love to eat seafood! My problem was that I just didn't know to identify, clean or cook any of it. The very idea of going into a fish store gave me apoplexy. I needed professional help, and it arrived in the form of this excellent, and informative book. This book has it all! From the opening pages, author James Peterson takes the reader from the market to the table and answers every possible question that the reader may have about the buying, storing, and preparation of seafood. He discusses the various ways of preparing seafood such as braising, grilling & broiling, poaching & steaming. Finfish and shellfish are both identified in an excellent directory. Peterson also gives us ideas about other ways that we can prepare seafood from the simple soups & salades to the elaborate mousses and souffles. There is a glossery of foreign ingredients and a list of sources so that you can get everything needed for your receipes. If you want a definitive book on seafood preparation, this is the only one you'll ever need!!
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58 of 58 people found the following review helpful By Matthew Fischer on August 4, 2002
Format: Hardcover
This is a great book for anyone who loves seafood and has reasonable access to it. Unlike some other cookbooks (charlie trotter's seafood cookbook comes to mind), this book delivers excellent recipes with ingredients that for the most part can be found in your local grocery store. This is a cookbook for food lovers of all skill levels as it has an array of recipies with differing levels of difficulty, but, luckilly, explicit directions are given on everything from making the actual dish to selecting the seafood in the supermarket. If you are looking for a great cookbook to explore wonderful seafood dishes usually not found in restaurants, look no further. A personal favorite of mine in this book is the striped bass stuffed with mushrooms, spinach and shrimp.
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34 of 34 people found the following review helpful By Frank Lynch on January 9, 2001
Format: Hardcover Verified Purchase
This wonderful cookbook has yet to disappoint. It tells you what to look for when purchasing, what fish can be substituted in recipes; it has clear descriptions of various cooking methods, and pulls in a wide variety of recipes from all around the world. You'll be pleased with its detail on such basics as steaming lobsters and mussels, as well as some stunning off-the-beaten path recipes like a Brazilian shrimp stew. We have made several of the dishes in this book, and have found them simple enough for a family Sunday dinner or elegant enough for a Saturday dinner party. Many recipes are also quick enough for a weeknight. A favorite in our household, and worth giving to your friends.
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13 of 13 people found the following review helpful By Theresa M. Daggett on January 8, 2009
Format: Hardcover
This was my textbook for Fish and Seafood in Culinary Arts. My instructor was a 1st year teacher and I'm thankful I had this book to refer to. I can now walk into a fish market with confidence and know what I'm looking for and how to properly break down a whole fish.

A dear friend of mine is a charter fisherman in Nantucket and I told him about this book. He loves it as well. I love the fact that Peterson gives you several fish options for your recipes, in case you don't have access to the one specific fish needed. You are then free to use the other fish suggested. Reading his comments are insightful as well, I have probably learned as much from those as from the other text in the book.
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10 of 10 people found the following review helpful By J Zhang on March 21, 2013
Format: Hardcover Verified Purchase
I live in Tokyo so I've been blessed to eat at the biggest seafood market in the world - Tsukiji Fish Market. This book explains the importance of fresh vs. frozen seafood and I couldn't agree more. I happen to be part of the U.S. military so I have access to American seafood (frozen) from the commissary, which is basically an American market for the military, and access to the Japanese market right outside the base, since I live in Japan. I can compare and contrast the same fish - Salmon, and boy is the difference dramatic. The frozen salmon from America that is usually farmed and not wild, is tasteless, bland, and to be honest like garbage. Even the frozen salmon from the Japanese markets tastes better and fresher than the frozen ones bought in American markets. I've also lived in America for 20+ years, so I have a memory of what frozen fish tastes like. Fresh salmon from Japan is also incomparable to frozen salmon. It melts in your mouth and is truly delicious - raw or cooked.

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.
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