Have one to sell? Sell yours here
West Coast Seafood: The Complete Cookbook
 
 
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

West Coast Seafood: The Complete Cookbook [Paperback]

Jay Harlow (Author)
4.8 out of 5 stars  See all reviews (5 customer reviews)


Available from these sellers.



Book Description

January 10, 2002
This is the new definitive seafood cookbook from writer and chef Jay Harlow. West Coast Seafood addresses the finfish and shellfish, ocean and fresh water catch available fresh from California to Alaska, with over 250 recipes, both basic and lavish.

This important new cookbook introduces the up-to-the-minute selection of fresh fish and shellfish available on the West Coast and furnishes 250 wonderful recipes that bring out the most in albacore, spot prawns, black cod, salmon, rainbow trout, petrale sole, skate, oysters, and more. It includes color photographs.



Editorial Reviews

Amazon.com Review

Picture yourself standing before the fish monger's display case with the day's catch all nicely laid out on gleaming shaved ice, the price tags and labels in place, the fishmonger's retail smile intact. He's waiting, patiently, for you to make up your mind. Trouble is, you're shopping for a specific fish, and it's not for sale. So what do you do, fall back on old tried-and-true recipes for the seafood you recognize in the case? You can hear your family yawning, can't you?

Fear not, lover of seafood. Jay Harlow has written West Coast Seafood: The Complete Cookbook. Tuck this sucker under your arm next time you head out the door and you will never again suffer seafood angst. Nor will you have to stand in front of the fish counter thumbing through a book like a damned fool. Harlow, you see, has organized West Coast Seafood by type of seafood, not according to where in a meal the dish will be served.

And if that doesn't tell you that this guy knows what he's doing, then just dig in. Complete Cookbook falls short of the mark; Final Word comes closer. Because everything is here: all the information you need to select the best-quality seafood; instructions to clean and prep the seafood you bring home; and then a wide flavor range and cooking-style range to keep new and exciting dishes coming to the dinner table.

The finned fish of fresh and salt water, both wild and farmed, are all here. Can't stand the idea of another grilled salmon steak? Try Kurt's Salmon with Oyster Stuffing. And if there are any leftovers, go straight to Salmon Cakes. How does Grilled Halibut with Roasted Garlic Marinade sound? Or Halibut Cooked with Poblano Chiles and Cream? Yes, there are Dungeness Crab Cakes in West Coast Seafood, but you will also find Stir-Fried Crab with Chiles and Ginger.

There are no desserts. But Harlow does end his book with a selection of appropriate sauces as well as two essays on the future of fishing, and the place of aquaculture. Like the entire book, well worth reading. --Schuyler Ingle

Review

"This one is almost guaranteed to wind up as well-thumbed and sauce-flecked as the last. West Coast Seafood takes an encyclopedic approach to the fish found in the Pacific. It walks you through varieties, giving specific types and Latin names. Then you get a good description of the fish and its habits and tips on shopping and seasonality. Finally there are recipes, including an appealing mix of Asian and Mediterranean influences that somehow are adventurous without ever straying over the line of good taste." -- Los Angeles Times, Food Section, November 3, 1999

A definitive guide to cooking with seafood of the West Coast--from Alaska to Baja. some of the more than 250 recipes you'll find here range from Seared Tuna Salad with Wasabi Mayonnaise to Mussel Skillet Paella. -- Partners Pages, September 27, 1999

Writing the San Francisco Chronicle's "Fishmonger" column and then penning his first cookbook more than ten years ago vaulted Santa Fe Bar & Grill chef Jay Harlow "out of the kitchen and to the desk." West Coast Seafood includes 250 recipes using fish and shellfish readily available from Alaska to Baja. Halibut filets appear here crusted with ground procini in a veal-stock reduction sauce. And his recipe for Vietnamese caramelized catfish comes from Mama Lan's restaurant in Oakland...Drawing the line at such exotica as sea urchins, Harlow does include mussels and "a whole bunch of salmon recipes, because salmon is the West Coast fish." -- Express Books, Newsletter, September 24, 1999

Product Details

  • Paperback: 368 pages
  • Publisher: Sasquatch Books; 1St Edition edition (January 10, 2002)
  • Language: English
  • ISBN-10: 157061170X
  • ISBN-13: 978-1570611704
  • Product Dimensions: 10 x 7 x 0.9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #208,075 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

 

Customer Reviews

5 Reviews
5 star:
 (4)
4 star:
 (1)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.8 out of 5 stars (5 customer reviews)
 
 
 
 
Share your thoughts with other customers:
Most Helpful Customer Reviews

5 of 5 people found the following review helpful:
5.0 out of 5 stars Easy and yummy recipes, July 17, 2003
By A Customer
This review is from: West Coast Seafood: The Complete Cookbook (Paperback)
Living in Seattle we wanted to take advantage of all the fresh fish available, but we had no idea how to cook it. Everything we have tried out of this book has been easy and delicious. Most of the recipes give suggestions for side dishes which makes meal planning even easier. Whenever we get fish for dinner this is the cookbook we pull out!
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


4 of 4 people found the following review helpful:
5.0 out of 5 stars The essential guid to Seafood, January 30, 2007
By 
CA Book Reader (San Francisco, CA United States) - See all my reviews
This review is from: West Coast Seafood: The Complete Cookbook (Paperback)
This book is probably the best cook book I have ever used. It contains detailed descriptions of a vast array of seafood along with copious information on buying and prepping each type. The recipes range from simple to modestly complex. They generally focus on enhancing the flavor of the seafood with a few well selected accent flavors. They are creative and easy to follow.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


3 of 3 people found the following review helpful:
5.0 out of 5 stars The "gotta' have" seafood book for West Coast dwellers, March 31, 2001
By 
Barb Z. (Eureka, California United States) - See all my reviews
This review is from: West Coast Seafood: The Complete Cookbook (Paperback)
This is a great reference for cooks at any level of ability. Fundimentals of buying, cutting up, basic techniques, and cooking safety. Easy to follow recipes which are not fussy and don't loose the flavor of the seafood in the sauces, yet can be quite sophisticated. Expanded information, definitions and seafood facts which can enlighten profesional chefs and intertain those who pick-up cookbooks for leasure reading. For example, what constitutes 'white fish',who are the grazers and the predators in the ocean, and how is caviar farmed.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No

Share your thoughts with other customers: Create your own review
 
 
 
Most Recent Customer Reviews



Only search this product's reviews



Inside This Book (learn more)
First Sentence:
Seafood is available in lots of places: specialty fish markets, supermarkets (either from a service seafood counter or cut and wrapped in the self-serve case), small independent markets, farmers' markets, and sometimes directly from the producers. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
skewer test, white seabass, whole rockfish, hybrid bass, fillet portions, rex sole, small flatfish, minced ingredients, smoking chips, mild olive oil, cook until fragrant, lean white fish, spot shrimp, clam knife, muddy flavor, brown veal stock, barbecued oysters, pin bones, fish cubes, belly cavity, near smoking, steaming rack, tuna belly, cup finely diced onion, belly meat
Key Phrases - Capitalized Phrases (CAPs): (learn more)
San Francisco, Southern California, East Coast, Other Serving Suggestions, British Columbia, North America, New England, Puget Sound, United States, Northern California, New Mexico, South America, Columbia River, New Orleans, New Zealand, Nuoc Cham, Pacific Northwest, Southeast Asia, Southern Hemisphere, Tomales Bay, Barbara Tropp, Bristol Bay, Copper River, Santa Barbara, Basic Grilled Salmon
New!
Books on Related Topics | Concordance | Text Stats
Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Search Inside This Book:





Tags Customers Associate with This Product

 (What's this?)
Click on a tag to find related items, discussions, and people.
 
(1)

Your tags: Add your first tag
 

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 


Active discussions in related forums
Search Customer Discussions
Search all Amazon discussions
   
Related forums



So You'd Like to...


Create a guide


Look for Similar Items by Category


Look for Similar Items by Subject