24 of 29 people found the following review helpful
For fish lovers,
This review is from: Fish: Recipes from the Sea (The Silver Spoon) (Hardcover)
This book says it has more than 200 recipes from the sea that are authentically Italian, however many of them are ones you will find in `ordinary' cookbooks, that do not seem very regional - fish fried with butter and capers or dusted with cornflour and fried, or baked in a salted crust.
There is an excellent introduction to different species of fish before each chapter; with an illustration of the fish, average weight and length, what the fish is like, how it is usually cooked and what some alternatives are if you cannot find that particular variety. Temperatures are in Fahrenheit, centigrade and gas mark. Techniques for preparation are described and illustrated, but crab is left out and that is one seafood that most need help with some instructions on how to clean it.
Recipes are divided into round white fish, flat white fish, oily fish, freshwater fish, and seafood. There is a small glossary and an index. Some pictures of the final dishes are included.
Information is generally complete, with the exception of no mention of blue crabs in that variety. A couple of the recipes were not very successful. The crab cakes tasted little of crab, with almost twice as much potato flour and bread crumbs called for than crab; and in a seafood lasagna recipe 7 oz. of crab never even shows up in taste and the 7 oz. of scallops is not too prevalent with 2 canned tomatoes (no oz. size given) pesto, wine and cream cheese. It's sort of a waste of good crab and scallops.
Other recipes like trout with saffron and pistachios was more successful.
This is a book for very determined seafood lovers. It will give you a lot of information on fish, the recipes are not extremely hard to prepare.