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Go Fish: Fresh Ideas for American Seafood Hardcover – October 8, 2004


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Frequently Bought Together

Go Fish: Fresh Ideas for American Seafood + Bistro Laurent Tourondel: New American Bistro Cooking + Daniel Boulud's Cafe Boulud Cookbook
Price for all three: $84.33

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Product Details

  • Series: Creative Cookbooks
  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 8, 2004)
  • Language: English
  • ISBN-10: 0471445940
  • ISBN-13: 978-0471445944
  • Product Dimensions: 8.2 x 0.9 x 9.6 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #484,881 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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Review

Tourondel made his name as a chef of Cello, an acclaimed fish restaurant on Manhattan’s Upper East Side.  Now he is cooking meat at BLT Steak, but this first cookbook is a collection of his favorite fish dishes, from Crab Cake Rémoulade to Gazpacho with Dungeness Crab.  These reflect both his French background and training and his experience in American restaurants.  While some dishes are uncomplicated, many have long ingredients lists; there are numerous boxes about the more unusual ones, as well as various techniques, but the recipe headnotes and text are somewhat pedestrian.  The New York Times Seafood Cookbook offers many more recipes, both simple and sophisticated, and James Paterson’s Fish & Shellfish is the classic big book on the topic; Tourondel’s will appeal mostly to experienced cooks looking for unusual new ideas for fish dishes.  For larger collections. (Library Journal, October 15, 2004)

"...perfect for weekends when you want to spend some time in the kitchen...Every seafood lover will find something here" (Food & Wine)

"Tourondel, chef at Manhattan's acclaimed BLT Steak, translates a pro's insights, techniques, and recipes for the home cook." (Bon Appetit)


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Customer Reviews

4.8 out of 5 stars
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This book is fun to read and very well written.
K. Wooten
Tourondel continues to please me when he says that fish is really easy to cook.
B. Marold
Those are aided as well by clear glossary and definitions and source listing.
rodboomboom

Most Helpful Customer Reviews

17 of 18 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on September 22, 2005
Format: Hardcover Verified Purchase
B. Marold has done this book huge favor by summarizing that this will not satisfy those who want a "basic" book on fish prep, but this will serve as excellent second source to take fish cooking up a notch as Emerald is fond of saying.

Yet these recipes are not all that difficult, likely what one might call "intermediate" in terms of technical difficulty and ingredient sourcing. Those are aided as well by clear glossary and definitions and source listing.

For some who have large cookbook collections with many seafood volumes, this will be great addition with its creative, essential approach.

What this reviewer enjoys is the wine suggestion as well as side-dish ideas, and when possible even fish substitutions.

The collection is organized around multi-dish meal, with appetizer, entree, soup/salad, dessert the organizing structure.

Those which have been most enjoyable in trials so far: Stone Crab with Avocado and Grapefruit Juice;Provencial Matchsticks (made with anchovies and puff pastry); Bay Scallop, Blue Cheese and Fig Salad; Poached Skate with Spicy Lime-Yogurt Vinaigrette; Ricotta Tortellin with Grilled Sardines; Foil-Baked Cod; Crayfish and Chicken Casserole; Mushroom-Crusted Halibut with Truffle Oil Emulsion; Spicy Moraccan Swordfish; Corn And Scallion Pancakes; Steamed Banana Baba with Rum Syrup.

Excellent gift consideration for discrimnating gourmet friends.
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16 of 21 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on June 12, 2005
Format: Hardcover
`go FISH' by Laurent Tourondel and Andrew Friedman is one of those books which exudes promise from its pores, as it were. It has the very promising subtitle, `Fresh Ideas for American Seafood', the talented co-author who has assisted several other major New York chefs with their books, and complementary back cover blurbs from six of the heaviest of heavy culinary hitters. I will be only a little skeptical about the fact that all but Thomas Keller are French chefs with restaurants in New York. This `coincidence' is offset by the fact that one of the French five is Eric Ripert, who is a first rate fish specialist in his own right. So, if Eric is willing to pass some of his cachet off to our man Laurent, then I will take him at his word.

The book explains itself as a collection of recipes for only fish found in American markets (not necessarily in American waters) and as a collection of recipes written to be prepared at home rather than at a restaurant. That is, although Monsieur Tourondel is a seafood restaurant chef, these are dishes he prepares at home and not in his restaurants. So far, all of this sounds really great.

Tourondel continues to please me when he says that fish is really easy to cook. This coincides with everything I have read and experienced about fish cookery so far. In fact, the main talent you need with fish is to avoid overdoing it with strong flavors so as to avoid loosing the identity of the fish under a blanket of strong flavors.

Tourondel pays up on this promise by offering many dishes of raw (sushi, sashimi, tartare, carpaccio) acid-cooked (ceviche) recipes which are practically all about good knife skills and involve virtually no cooking by heat.
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2 of 3 people found the following review helpful By K. Wooten on October 10, 2010
Format: Hardcover Verified Purchase
Every time I want prepare fish for a meal, this is the book I grab! Last night I made the "Salmon Steak with Ginger-Chile Glaze." I was very happy after eating this meal. I made the "Sticky Rice" (also in the cookbook) and steamed broccoli. The "Red Snapper with Tomato-Ginger Chutney" and "Wilted Spinach" was sooooooooo good! I have probably made about 7-8 meals from this cookbook and have not been disappointed yet. The dishes are unique and favorable.

Included in this book is what to look for when buying fish. I always need advise about what to look for when trying to figure out fish quality. Desserts are not left out and sound quite good. I have not made a dessert yet but plan to make one soon. I like that included with recipes are recommended side dishes and wines. I usually make at least one of the side dishes. This book is fun to read and very well written. I would love to give this book to all of my friends(but probably can't afford it!) It is a keeper!
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By Vox on December 16, 2009
Format: Hardcover Verified Purchase
Even though I didn't buy this book for myself, and I gave away as a gift, I browsed through the pages and wrote down a few recipes I've enjoyed following. I gave it as a gift to the seafood manager of a grocery store who has thoroughly enjoyed it, so if it passed muster with me (a selective cook) as well as the SEAFOOD MANAGER of a grocery store, I'd recommend it.
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3 of 6 people found the following review helpful By Carol McCann Palmer Bainbridge on January 18, 2008
Format: Hardcover
This book has a lot of doable, new ideas for preparing delicious, healthy fish dinners!
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