Customer Reviews

Seafood: Twice a Week

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

A useful book with 135 pages of recipes, with additional information on nutritional and health benefits, preparation tips (e.g., shucking an oyster), and safety instructions for the cook and angler. Recipes are easy and uncluttered, with very tasty results. The book includes separate chapters on appetizers, soups and stews, sandwiches, salads, finfish, shellfish, microwaving, and baking, and special occasions (for example, oyster stuffing and Thanksgiving salmon, an everyone's favorite (?), a Sunday dinner of "Halibut Pot Roast."

One complaint is that there are not enough baked fish recipes (nor are there menu or wine suggestions). However, this is an excellent introduction to the whys and hows of some delicious fish dishes. With numerous tables (including nutritional and texture comparisons, and cooking and grilling techniques), index, and nutritional and diabetic exchange information for each recipe.

Seafood twice a week makes cooking delicious fish on
Tuesday night in twenty minutes a snap. Fish is very fast to cook and with this book it is always delicious. I now enjoy a much wider variety of fish. And I make restaurant quality meals in twenty minutes.

Also each kind of fish tastes best with a recipe designed to go with its distinct flavor. The author tells you which fish their recipe goes with best. Usually three or four choices of fish per recipe.

I can also use a recipe as a guideline if I don't have all the ingredients at home and it still turns out great.

I really do use this book twice a week and just bought five copies to give to family and friends.

This cookbook is excellent! I love all the recipes I have tried! They are fairly easy, full of flavor, and healthy! I enjoy eating fish but have had limited variety growing up. This book maps out the similarities between the flavor and texture of different fish, which makes it easy to try new kinds. Plus, it tells you how to substitute different fish for each recipe.

I recently started cooking for myself, and I have found this book to be the most helpful cookbook! It tells you how to shop for, how to prepare, and how to cook any type of fish. Plus, it provides a wide range of cooking ideas from grilling and baking to stovetop and microwave. It even provides helpful tips so that you know what temperatures and such to use if you want to try your own seasoning or sauce.

A must have for any fish eater, and for those who need to be fish eaters! These recipes definitely make eating fish very enjoyable!

YUM! YUM! YUM!

When a friend recommended Seafood Twice a Week, I assumed I was getting a topical cookbook for my favorite protein source. My assumption was incorrect. This book is far more than just a seafood cookbook.

Indeed, the book is filled with many delicious recipes, but there is a wealth of information about the nutritional components of seafood as well as its important health benefits with respect to heart disease, diabetes and other chronic illnesses... particularly those of an immune or inflammatory nature.

Chapter Two provides a complete review of the safety concerns that have been addressed over the past several years with respect to seafood consumption. Taking safety a step further, Chapter Three deals with preparation of various categories of seafood. My favorite portion of that chapter addressed ways to make intelligent selections at a seafood counter. Armed with that information, I was able to abandon my usual practice of deferring to my husband the duty of shopping for seafood. But I do believe I will "forget" that the book includes details and pictures explaining how to dress a lobster. He does it so well.

Not since I read an Amish cookbook from the early 1900s have I found a cookbook that offers how-to's on topics related to procurement rather than preparation. Seafood Twice a Week carefully addresses "Concerns for the Recreational or Subsistence Angler" as well as issues of environmental contaminants and naturally occurring poisons from various seafoods.

Of course, there are those luscious recipes. No matter the occasion, you are sure to find several selections from which to choose. For that special event, why not try oyster champagne stew? If your friends are coming over for appetizers this weekend, you might want to tease their palates with hot crab and artichoke dip or shrimp-stuffed celery. The next time you're asked to bring a dish to a summer gettogether, you can't go wrong with such delights as island fresh cucumber salad or Chinese seafood salad.

The authors have given the seafood lover a wonderful gift. I have tried more than half of these recipes, and most are quick, easy to prepare, and easy on the budget. All have been beyond good. They are delightful alternatives to my worn out recipes. Nutritional information, diabetic exchanges, and suggestions for substitutions are included with each recipe.

Evie Hansen is a leader in seafood education. She is a published author and teaches year-round. She claims that her seafood experience is both practical and professional. Her fisherman husband has provided her with plenty of fish and seafood on which to try her recipes. She has appeared on television and has written articles for local newspapers as part of her crusade to better educate the public about the benefits of seafood.

Cindy Welke Snyder, MPH, RD, has written many consumer-related articles and is a frequently requested public speaker. Twelve of her over twenty years of nutrition experience were spent at Virginia Mason Medical Center in Seattle, Washington, where she counseled patients and families on various nutrition and disease states. She has also worked with female athletes and women with eating disorders.

The authors suggest Seafood Twice a Week. I could enjoy it every night of the week with this little book and its large selection of tasty choices.

by Lee Ambrose
for Story Circle Book Reviews
reviewing books by, for, and about women