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Seafood Hardcover – April 18, 2011
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There are around 300 recipes with information on the best ways to cook fish. Recipes include; starters, soups, paella, pasta and risotto, pies, tarts, one pot, curry, fried, baked and roasted poached and steamed, broiled and grilled. There are illustrated techniques, step by step on subjects such as how to fillet the fish, the parts of the fish and preparing it, sushi and preserving. A section is in the front with pictures of finished dishes of the recipes grouped by fish and what page they are on. Then each page usually has 2 recipes and a recipe picture, but which recipe is pictured, is not given. It seems it would have been better to use those pages and pictures to show the finished dishes of each recipe, instead of repeating the same picture. Inserts are included giving flavor parings such as; soy sauce, garlic, and sesame oil.
Each recipe has prep time and cooking time and what other types of fish can be used and if possible, what can be prepared ahead of time. There are some recipes where the phrasing is a bit confusing, like: "spoon in the fish...Spread over the potato" when what the dish looks like, is that it should have the potato spread over the fish mixture.
We have enjoyed the salmon in puff pastry, and the fish with tomatoes, potatoes and onions. The recipes are not that complicated or difficult to prepare. In general it is a good cookbook to learn and use many different fishy recipes.
I won't speak to the recipes themselves - I generally only read recipes for inspiration, not to follow them when cooking, so I can't say whether the recipes in this book will knock your socks off. But it does cover the basics and has lots of off-the-beaten path dishes, like tom yum goong soup and Hungarian roast carp. And the recipes themselves are concise, clear, and easy to read, and 1/2 of them have accompanying pictures of the final product.
The only miss here is the very half-hearted kowtowing to sustainability. A few pages at the beginning, and a few others interspersed with short paragraphs about the importance of sustainability doesn't really balance out a book full of recipes that call for cod, or tuna, or other dwindling marine species. It's akin to reading Nosetotailathome.com if it were interspersed here and there with gout warnings and praise of veganism.
Overall, though, a very entertaining book for foodies, chefs, and people obsessed with seafood.
But then DK is an international publisher and this book is international in scope, neither regional nor type specific. About 60% of the text is devoted to recipes while the balance speaks to methods, techniques and tools; while also providing a good reference as to all different manner of fish. Consequently, I consider it a good addition to the more advanced cook's library as well as a valuable tool regarding all manner of seafood and its preparation.