on November 28, 1999
I buy a lot of cookbooks, and I subscribe to every cooking magazine imaginable. I use them all, although I sometimes wish I had more time. Recently I was yet again reaching for great fish quick, when I realized that it is my favorite of favorites. I have fish scales stuck to the pages, and all the pages are warped from wet hands and rinsed ingredients. I have almost worn this book out, having made every recipe at least once. What more can I say? A lot. Every recipe is, in fact, quick, but also delicious. I hate cookbooks that have you searching for impossible ingredients, every item in every recipe of this book is found at your local food store. This is a book I highly recommend. I wish she would write more.
on February 19, 2000
I can't begin to remember all the nice pieces of fish that my wife and I had collectively sent to the Badly Cooked Place in the Sky. Talk about being clueless! We're trying to eat healthier but when it came to seafood, forget it. Something had to be done. After scanning the seafood cookbooks on Amazon I quickly narrowed it down to Leslie Revsin's book, GREAT FISH, QUICK. Written with easy to follow directions, utilizing readily available ingredients, this is THE book for fast and incredibly delicious meals using fillets and shellfish. Your personal fears about cooking such entrees will disappear as the words of praise pour in. Most main courses take under 40 minutes to prepare and since many of the recipes can be made by interchanging different types of fish there is a great diversity of possible dishes. What's also nice is that you don't need exotic cookware or mysterious ingredients. Leslie offers sound advice in choosing the healthiest pieces of seafood and avoiding frozen and chemically processed junk. Also included are sensible cooking and preparation techniques, sauces, garnishes, marinades, serving advice, party and grill specialties, etc. Her writing style is pleasant and highly readable and so far, according to my wife, I'm batting 100 on successful dishes. What more could you possibly ask?
on March 11, 1999
As someone who never considered herself great at making fish, I found this book so engaging that I couldn¹t wait to use it and try new things. It¹s a book that uses great but accessible ingredients and enourages trying new types of fish, sauces, and recipes. Revsin¹s wonderful writing style makes her book delightful to browse through in search of a dish to make and many of the marinades can be refrigerated and used later which is a great help to working cooks. Because the focus is on fillets, these are easy dishes to make and eat and include more affordable fish as well as ³splurges.² This book has gotten me to cook and our family to eat more fish happily which is great for our health. I recommend it highly!
on March 20, 2002
My husband and I would eat fish 7 nights a week if we could but we live in the midwest so it's not very cost efficient--we settle on 3-4 nights a week. I have over 20 cookbooks on seafood alone. This book is the BEST book I have found. It not only tells you about the fish (briefly, not too detailed), it gives you other fish options to substitute for each recipe (which is nice if you are limited to what's available at the fish store), breaks the index down by type of fish AND type of sauce and other ingredients so if you feel like something with avocado or black beans or tomatoes you can search the index by ingredient and not have to search the entire book for specific recipes. And, unlike other "quick meal" cookbooks, this one truly is quick. Finally, each recipe frequently calls for one or all of my four favorite ingredients: fresh garlic, fresh flat leaf parsley, extra virgin olive oil or butter and wine.
on April 26, 1998
i have been uneasy about cooking fish for as long as i can remember. i never knew what to do with the fish i loved so much. this is the fisrt book i have found that helps address the problems i have encountered, sauces and prep time, etc. the writing is personable and friendly and doesn't talk down to me. i would recommend it to any fish lover or wanna-be fish lover who has been frustrated in their cooking attempts.
on July 25, 1998
After having lived on the coast for a year and STILL being afraid of cooking fish and shellfish at home, I checked this book out from the local library and gave it a whirl. What a treasure! Every recipe do-able and every ingredient within reach (either at home or the grocery) ... quick and simple. After having renewed it twice from the library, I'm buying my own copy. BUY THIS BOOK!!!
on June 15, 1998
Leslie Revsin has such intrinsic love and respect for food that you can't go wrong with any of the recipes. There's not one ingredient too many, not one superfluous step. Loved Tuna w/Caesar Vinaigrette. Just tried Salmon w/Green Hummus. The salmon w/hummus--a perfect bite, a sublime meld of flavor and texture.