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Fish Without a Doubt: The Cook's Essential Companion Hardcover – April 29, 2008
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*Starred Review* Moonen and Finamore’s encyclopedic volume appears at just the right moment. Nutritional awareness has given fish cooking even more prominence within the culinary arts, and efficient transportation now brings fresh fish into the nation’s interior. With this book to guide both neophyte and expert, no one need any longer fear to cook any of the deep’s denizens. In instructive photographs, Moonen and Finamore show how to clean, bone, and portion both finfish and shellfish. Recipes are organized by cooking method—broiling, poaching, roasting, grilling, steaming, frying—providing the creative cook some latitude in determining what to do with the fish at hand. Succeeding chapters cover such fish basics as chowders, fish cakes, and salads. A final section offers unique takes on side dishes such as coleslaw. Both the book’s organization and its comprehensive coverage make this a necessary addition to any cookbook collection. --Mark Knoblauch
Publishers Weekly, Starred
" A great cookbook inspires you to cook. That's the premise behind our new cookbook club. . . In Fish Without a Doubt, chef Rick Moonen, of Rick Moonen's RM Seafood in Las Vegas, and coauthor Roy Finamore have drafted a blueprint for minimizing handwringing in the store and kitchen and maximizing pleasure at the table. . . Moonen takes the fear out of serving fish whenever the mood strikes — which, with this book in hand, may be a lot more often." Gourmet
“Fish Without a Doubt is a godsend.” (T. Susan Chang, NPR)
“Without a doubt, a great fish book!” (Daniel Boulud)
“Classic, modern, authoritative, and approachable, this book is a must for any fish lover.” ( Jacques Pépin) “Rick Moonen provides a ‘how-to’ guide that helps readers eat well, while taking better care of themselves and the oceans.” (Rebecca Goldburg, Ph.D., senior scientist, Environmental Defense)
Top customer reviews
Rick shares his recipes and helpful hints about cooking, serving, and even cutting fish for his readers. There are pages in this cookbook that show detailed cutting styles of certain fish. He also gives helpful hints about purchasing at your seafood market or the seafood department at your local supermarket.
Anyway, Rick shares hundreds of recipes for his readers. I wished that he had placed a photograph for each recipe but the book is still a first rate, expert and well-designed book for those afraid of cooking and serving fish or those chefs who want to do something different with their catch of the day. Each page has a recipe with suggestions for substitutions as well.
In the beginning of the book, Rick explains about the process of buying, preparing, and cooking fish with gradual information in case. Practice makes perfect in cooking fish. Don't be surprised if you make mistakes along the way. If you wanted the ideal seafood cookbook, this is it and his name is Rick Moonen.
I am a pretty experienced cook AND an avid cookbook collector. You will want this book in your collection too!