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Simply Shrimp, Salmon, and (Fish) Steaks Hardcover – May 3, 2000

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Product Details

  • Hardcover: 240 pages
  • Publisher: William Morrow Cookbooks; 1ST edition (May 3, 2000)
  • Language: English
  • ISBN-10: 0060193379
  • ISBN-13: 978-0060193379
  • Product Dimensions: 9.6 x 7.7 x 0.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,789,218 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Pendleton (One Dough, Fifty Cookies) is the Joyce Carol Oates of cookery. She professes to having created roughly 200 dishes a year for the past 12 years, and she's not done yet. Here she pours forth 240 pages of recipes based upon the seafood most commonly available in supermarkets. Of the 89 main dishes, some are tasty variations on old favorites, such as a New Shrimp Cocktail that replaces the tomato with roasted red bell peppers. Others make for a startling blend of tastes, colors or textures, such as Grilled Molasses Salmon with Lime or Salmon Baked with Apricots and Water Chestnuts. And still others give the impression that the chef has just shuffled her database of ingredients. This might explain such far-flung concoctions as Swordfish in Curried Pumpkin Sauce with Sunflower and Pomegranate Seeds or Crispy Salmon on Tangerine and Bacon Spinach. The same traits apply to the 31 side dishes that close the collection; Collard Greens with a Northern Accent sweeten up the traditional soul food with apple cider; couscous becomes bright and crunchy with the addition of dried cranberries and almonds; Peas and Rye Croutons, which calls for rye bread, frozen peas and mustard seeds, is, well, not something one would find in the book of a less prolific author. Along the way Pendleton proves that her cleverness extends beyond ingredients and into technique with tips on such procedures as stuffing shrimp and keeping fillets from sticking to the grill. This is a dependable bet for seafood fans looking for a new way to serve up their favorite fish. (June)
Copyright 2000 Reed Business Information, Inc.

From Library Journal

Many home cooks still suffer from "fear of fish," but Pendleton (One Dough, Fifty Cookies) cleverly focuses on three categories of seafood that are easy to find, even in the supermarket, are not particularly difficult to cook, and are widely popularDeveryone likes shrimp, and non-fish lovers usually eat meaty fish like swordfish and tuna. Her seafood recipes, from Cilantro Shrimp with Peanut Dip to Peppered Salmon to Grilled Swordfish Dijon, are easy and appealing, and she also includes a selection of simple side dishes and accompaniments to serve with them. For most collections.
Copyright 2000 Reed Business Information, Inc.

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Customer Reviews

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Most Helpful Customer Reviews

38 of 40 people found the following review helpful By Gregory A. Cole on June 6, 2000
Format: Hardcover
I am always looking for good, simple to prepare fish recipes. Simply Shrimp, Salmon, and (Fish) Steaks, fits the bill perfectly. The text is well written, the recipes are easy to follow, and the menu suggestions helpful. A creative use of ingredients gives these recipes distinct flavor. Dinner guests have been pleased with the results so far. I particularly enjoyed the salmon baked with apricots and water chestnuts and the swordfish (I used halibut instead) with onions, raisins, and pine nuts. I will eat a lot more fish because of this fine book.
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34 of 37 people found the following review helpful By Ivy Shoots on February 9, 2001
Format: Hardcover
I love cookbooks, and try a lot of recipes. The recipes in this book are wonderful. They're easy, varied, and use a wide selection of produce, which is important to my family. We eat no meat but fish, and no dairy. I often get dismayed that so many cookbooks base recipe after recipe on these "forbidden" ingredients, but few of the dishes in this book rely on dairy; those that include some cheese are perfectly delicious without it, such as the Salmon Cobb Salad.

Ms. Pendleton has created many dishes which are healthy and out of the ordinary. She has a real talent for giving meals an ethnic flair, for instance Asian or Mediterranean, yet they are unique, not cliched. And they are not elaborate or difficult, yet have a very gourmet result, especially for how easy they are.

This is a very different cookbook; you will not find it redundant to your collection, even if you have dozens of other cookbooks. I highly recommend it, especially if you're trying to eat healthy. You will not have a boring diet with this book to give you ideas!
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5 of 5 people found the following review helpful By Lisa Shea HALL OF FAMETOP 500 REVIEWERVINE VOICE on October 17, 2008
Format: Hardcover Verified Purchase
Adding fish and salmon to your diet is just SO important for your health. The research comes in daily about how important fish oils are to healthy living. This book helps you learn a variety of great recipes to help you add more seafood into your daily life.

The book, hardcover, is well done so it lays flat. The recipes are printed in a good font that makes them easy to read while you're busy in the kitchen. That being said, there are no photos at all, and no nutritional information. That seems especially odd to me with the recipe set being one that appeals to people interested in health. Having nutritional info should be a natural fit, and I'm not sure why they left that nutritional information out.

There are many delicious recipes in here. Jerk-spiced salmon steaks. Salmon and yellow pepper chowder. Fresh tuna salad. There is even an entire section on side dishes, so you can offer something to go with your seafood main dish.

Still, with no photos, no nutritional information, no list of prep time or cooking time, you really have to plan ahead for these. I definitely appreciate the value of the recipes, but I have other cookbooks which do a better job of presenting all the information I need to make up a meal plan. Maybe a new version will come out of this book with the photos, nutrition and prep times to make it a more complete offering.
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By John Bates on August 4, 2014
Format: Hardcover
very good recipes...clear and well written
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