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Fish Without a Doubt: The Cook's Essential Companion Hardcover – April 29, 2008
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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
As a relatively inexperienced fish cook, I appreciated the section up front called Preparing Fish and Shellfish for Cooking and Serving. It's a step-by-step guide, fully illustrated with black and white photos, showing how to clean and filet a round fish, shell and devein shrimp, prep scallops, clean squid, shuck clams and oysters and prepare lobster.
The cookbook missed the fifth star because of the lack of nutritional information for each recipe, and for too few photos. The 41 color images included are luscious.
Under the dust jacket is a cover that has the same art except for the reviews on the back cover.
Some other good new cookbooks: Hungry Girl, Deceptively Delicious and The Most Decadent Diet Ever!.
Here's the chapter list:
1. Fish and Health
2. Sustainable Seafood
3. Is It Cooked?
4. The Fish Cook's Kitchen
5. Preparing Fish and Shellfish for Cooking and Serving
6. Shopping for Fish
7. Storing Fish and Shellfish
8. Notes on the Fish in This Book
10. Steaming and Boiling
11.Read more ›
As far as the indexing to recipes on others pages mentioned by a previous reviewer, I wasn't crazy about that, either. However, the end result more than compensates. Regarding the quantities, my husband came up with a perfect solution for the marinade: He decided to use the citrus marinade and make roasted shrimp, but he also chose to cook the marinade and then save it in the fridge. Then we decided to experiment and try some tilapia in the cooked marinade, grilling it afterward. It was the best tilapia I've ever had. I'm very glad to have this cookbook. Be aware that some of the recipes do make a lot of food, so you may want to try a half recipe or something, especially if you're cooking for two.
Most Recent Customer Reviews
Great collection of recipes for a pescatarian. I've tried so many of them and they are easy to do if you follow the directions and have enough time. Read morePublished 1 month ago by KScott
My only complaint is that it does not contain nutritional information, which cooking for a diabetic I would prefer. Read morePublished 1 month ago by M
good mix of recipes, nothing too crazy. i wanted more finfish less invertebrates, but otherwise, it's good. lot's of recipes, mostly simple and doable.Published 5 months ago by jose caballero
I like the fact that you can substitute different types of fish as not all are available everywhere. Read morePublished 8 months ago by Martha V.
This book is fantastic. So many fish cookbooks essentially just give you the same five or six recipes repeated for different kinds of fish (Sole almondine... Trout almondine... Read morePublished 9 months ago by Emily