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Fish & Shellfish: The Cook's Indispensable Companion Hardcover – April 15, 1996

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James Peterson (Author)
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James Peterson (Author)
4.5 out of 5 stars 51 customer reviews
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Product Details

  • Hardcover: 418 pages
  • Publisher: William Morrow Cookbooks; 1 edition (April 15, 1996)
  • Language: English
  • ISBN-10: 0688127371
  • ISBN-13: 978-0688127374
  • Product Dimensions: 9.2 x 1.4 x 10.9 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #69,894 in Books (See Top 100 in Books)

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Top Customer Reviews

5.0 out of 5 starsIndispensable resource for anyone who cooks seafood!
By mirope on April 10, 2001
Format: Hardcover
This is the most comprehensive guide to seafood you will ever find. James Peterson has compiled great recipes and an amazing amount of information in this one volume. He very systematically describes every edible variety of seafood you're likely to find. He tells you what to look for when you are shopping, how to handle it and gives you a variety of options on how to cook it. I was particularly impressed with the "how to" photographs that demonstrate everything from how to fillet a variety of fish to how to shuck oysters and peel shrimp. The novice home cook will certainly benefit from this wealth of practical advice, and the more experienced chef will find all sorts of inspiring ideas for preparing favorite seafood. Peterson artfully combines recipes and serving suggestions from a variety of culinary traditions. He's equally adept at contemporary Thai-inspired soups and traditional French preparations. He also gives you the information you need to branch out and experiment on your own. For example, there are great charts suggesting pairings of shrimp and possible soup ingredients and a thorough offering of traditional sauces to mix and match with your own seafood preparations. This is truly an amazing resource that anyone who loves seafood should have in their kitchen.
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5.0 out of 5 starsIt truly IS "The Cook's Indispensable Companion!!"
By sherri j. thorne on August 5, 2000
Format: Hardcover
I love to eat seafood! My problem was that I just didn't know to identify, clean or cook any of it. The very idea of going into a fish store gave me apoplexy. I needed professional help, and it arrived in the form of this excellent, and informative book. This book has it all! From the opening pages, author James Peterson takes the reader from the market to the table and answers every possible question that the reader may have about the buying, storing, and preparation of seafood. He discusses the various ways of preparing seafood such as braising, grilling & broiling, poaching & steaming. Finfish and shellfish are both identified in an excellent directory. Peterson also gives us ideas about other ways that we can prepare seafood from the simple soups & salades to the elaborate mousses and souffles. There is a glossery of foreign ingredients and a list of sources so that you can get everything needed for your receipes. If you want a definitive book on seafood preparation, this is the only one you'll ever need!!
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5.0 out of 5 starsThe best seafood book out there
By Matthew Fischer on August 4, 2002
Format: Hardcover
This is a great book for anyone who loves seafood and has reasonable access to it. Unlike some other cookbooks (charlie trotter's seafood cookbook comes to mind), this book delivers excellent recipes with ingredients that for the most part can be found in your local grocery store. This is a cookbook for food lovers of all skill levels as it has an array of recipies with differing levels of difficulty, but, luckilly, explicit directions are given on everything from making the actual dish to selecting the seafood in the supermarket. If you are looking for a great cookbook to explore wonderful seafood dishes usually not found in restaurants, look no further. A personal favorite of mine in this book is the striped bass stuffed with mushrooms, spinach and shrimp.
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5.0 out of 5 starsContinually pleasing, instructful, and AMAZING.
By Frank Lynch on January 9, 2001
Format: Hardcover Verified Purchase
This wonderful cookbook has yet to disappoint. It tells you what to look for when purchasing, what fish can be substituted in recipes; it has clear descriptions of various cooking methods, and pulls in a wide variety of recipes from all around the world. You'll be pleased with its detail on such basics as steaming lobsters and mussels, as well as some stunning off-the-beaten path recipes like a Brazilian shrimp stew. We have made several of the dishes in this book, and have found them simple enough for a family Sunday dinner or elegant enough for a Saturday dinner party. Many recipes are also quick enough for a weeknight. A favorite in our household, and worth giving to your friends.
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5.0 out of 5 starsCould be a textbook for culinary students on seafood
By L.Hart on March 21, 2013
Format: Hardcover Verified Purchase
I live in Tokyo so I've been blessed to eat at the biggest seafood market in the world - Tsukiji Fish Market. This book explains the importance of fresh vs. frozen seafood and I couldn't agree more. I happen to be part of the U.S. military so I have access to American seafood (frozen) from the commissary, which is basically an American market for the military, and access to the Japanese market right outside the base, since I live in Japan. I can compare and contrast the same fish - Salmon, and boy is the difference dramatic. The frozen salmon from America that is usually farmed and not wild, is tasteless, bland, and to be honest like garbage. Even the frozen salmon from the Japanese markets tastes better and fresher than the frozen ones bought in American markets. I've also lived in America for 20+ years, so I have a memory of what frozen fish tastes like. Fresh salmon from Japan is also incomparable to frozen salmon. It melts in your mouth and is truly delicious - raw or cooked.

This book details how to buy fish (what to look for - eyes, feel, smell, etc), how to store the fish (within 30 minutes after grocery store in a colander with an ice bed), how to prepare the fish, how to butcher the fish (deboning, shucking for clams, crabs, lobsters live and dead), and lastly how to cook the fish. The author is extremely detail oriented and feels like a person that has OCD, in other words, anal.Read more ›
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