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Williams-Sonoma Collection: Fish Hardcover – June 5, 2002

4.5 out of 5 stars 23 customer reviews

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Editorial Reviews

Review

Chuck Williams One of the most appealing ways to eat healthfully is to eat fish. Turn to any recipe in this cookbook, and enjoy.

About the Author

Shirley King has spent more than 30 years in the food business as a chef, teacher, restaurant consultant, and writer, and is regarded as one of the foremost authorities on fish cookery in the United States. She is author of Fish: The Basics and Saucing the Fish, among other titles, and was a contributor to the new Joy of Cooking. Ms. King lives in New York City.
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Product Details

  • Series: Williams Sonoma Collection
  • Hardcover: 120 pages
  • Publisher: Free Press; English Language edition (June 5, 2002)
  • Language: English
  • ISBN-10: 0743226402
  • ISBN-13: 978-0743226400
  • Product Dimensions: 8.2 x 0.7 x 9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #47,642 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By A Customer on December 7, 2003
Format: Hardcover
I took the Williams-Sonoma "Fish" cookbook out from my local library and was fairly impressed with it. I have a number of seafood cookbooks in my personal collection, but there are several things I really like about this book. First off, though the book is not large, it covers all the essential seafood recipes, such as gravlax, bouillabaisse, chowder, paella, crabcakes, boiled lobster, fish and chips, sole in lemon-butter sauce, etc. Rest assured, the book contains at least one good recipe for every major type of fish or shellfish, so it is a good basic reference to have. Every recipe features a photo of the completed dish on the opposite page, often featuring a very nice presentation. Most importantly, and something that is lacking in far too many cookbooks: the recipes are laid out on the page in a very clear and organized fashion. A list of the ingredients is on the left, the recipe instructions are in the middle, and a small photo with notes is on the right. There are also helpful hints and serving tips at the bottom of the page. This makes it very easy to size up the recipes and take them on. Also included at the back of the book are tips on selecting and cleaning fish, advice on different cooking methods, and a glossary covering attributes of different fish species. Whether you're a beginner cook or an experienced amateur such as myself, this book will improve your knowledge and technique of fish cookery.
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Format: Hardcover
For those looking to eat more fish and less meat for health reasons, such as the need to reduce saturated fats in the diet, this cookbook offers some wonderful recipes prepared in a variety of ways--using the grill, broiler, oven, soup pot, and frying pan. The recipes use a wide variety of fish and shellfish, including suggested alternatives for some of the more esoteric choices (monkfish, pompano, skate) not always available away from the coast. Recipes range from "simple suppers" to fancier, special occasion preparations, and each recipe is accompanied by an attractive full-page photo of a beautiful presentation.

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.
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Format: Hardcover Verified Purchase
Fine, beautiful pics and some nice recipes but if deciding between this and william sonoma "seafood" book, the seafood one is much better in my opinion...better recipes and variety of recipes.
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Format: Hardcover Verified Purchase
I have a few william sonoma cookboks and loved the recipes so decided to get this one. I have to say, this one is not that great. The recipes are very varied which is nice, but for my personal tastes, it is not going to get much use. However, every recipe has a picture with it, the directions are easy to follow, and it still has the section in the back that tells you how to buy cook and store seafood which is useful for more rarely used fish. Also, this book DOES have a VERY small shellfish section, but if you eat more shellfish than fish, you might want to get the shellfish cookbook instead of this as this book is 99% fish like salmon, cod, and rockfish.
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You can just make so many fish dinners without recipes. This book has such a variety of different things to use. It will come in handy.
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This book is beautiful. a handy medium size that is manageable
The recipes are not only great but easy to follow and do.
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Format: Hardcover Verified Purchase
Loved this book. Great pictures. Love the side captions. Wiliam Sonoma does it right with these books. I own the entire collection and plan on having them for a very long time. Hopefully one day will be able to say I made every recipe in the book which seems possible. Some people my not like the limited number of recipes but I feel this is a great example of quality over quantity. Somebody really put some love in this book and it shows. Everything I have made so far has been great. Once you buy one you will want them all.
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Format: Hardcover Verified Purchase
I took a class at Peter Kump's in NYC many years ago, and Shirley King was our teacher. She wrote this book so I had to have it. So glad I did! I love fish and love this book. Lots of good tips and recipes. Thank you Ms. King!
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