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Williams-Sonoma Collection: Fish Hardcover – June 5, 2002
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Top Customer Reviews
Cooks looking for a complex blend of flavors to set off the fish (especially in sauces) will find that many of these recipes depend instead on only one or two ingredients for their primary flavors--a red snapper recipe is flavored with rosemary and pernod, cod flavored with vegetables and basil, and skate with brown butter and lemon juice. Those who enjoy fruit with their fish may enjoy the halibut with oranges and molasses, salmon with fennel and apple salsa, and salmon with a sauce of mango juice.
Many of the recipes show elaborate presentations--oven-poached whole salmon covered with 1/16" slices of English cucumbers, and orange roughy with 1/8" zucchini slices, easy to do if you have a food processor but a bit fussy to assemble. The halibut fillet en papillote can be prepared ahead, so the "fuss" is done before the guests arrive. Those who plan to cook fish on the grill will need to plan for split-second timing of the grilling and the presentation, and to be sure to have the correct implements for turning the fish to avoid shredding it on the hot grill, a reason many people avoid grilling fish for guests.Read more ›
The recipes are not only great but easy to follow and do.
Most Recent Customer Reviews
Made a fish dinner out of this book the other day for about 6 people and they all loved what I made.Published 6 months ago by Jerry Torres
Give a man a fish and he'll eat for a day, but only if he has a fish-specific cookbook with a variety of ways to prepare it. Otherwise it just sits there and starts to stink. Read morePublished 12 months ago by wronghonk
Gave this as a gift, and it appears to be a winner. one can not go wrong with many of the William -Sonoma cook books.Published 12 months ago by Ann Kook