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The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters Paperback – January 1, 2011
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Green, Aliza (text) with Steve Legato (photogs.). The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. Quarry: Quayside. 2011. 208p. photogs. bibliog. index. ISBN 9781592536535. pap. $24.99 with Online content. COOKING Of foodstuffs, the preparation of seafood from catch to table may be the most unfamiliar to the consumer. James Beard award winner Green (coauthor, ¡Ceviche!) expands upon her authoritative and encyclopedic Field Guide to Seafood in a tremendously clear-cut visual guide to choosing, cooking, storing, cleaning, boning, and filleting finfish and other seafood. Close-up pictures and explicitly detailed step-by-step directions are delivered by master fishers, buyers, mongers, and chefs and turn what could've satisfied alone as an excellent technique guide into a buoyant explication of how to respectfully and sustainably navigate an industry marred by pollution, overfishing, and a general lack of product awareness, all of which is frequently reprocessed into skepticism and fear. The accompanying Online content contains downloadable recipes and video versions of the technique how-tos. VERDICT The "fish to fillet" photography may not be for the squeamish or for animal rights advocates (though more humane cooking alternatives for lobsters and crab are offered), but this is an absolutely indispensable technical resource for seafood cooks and aficionados. Highly recommended. - Library Journal
About the Author
A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours—her next is scheduled for October 2013 to Puglia, Italy, which she calls “land of 1,000-year-old olive trees.” Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza’s books and tours or to send her a message, visit her website at http://www.alizagreen.com.
Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He currently resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.
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That being said, it's still a pretty handy resource. It has good step by step instructions with photos(not drawings) for each step. Also comes with a dvd which is cool.
It's well laid out, designed, and written, definitely the best of class for this kind of instruction.