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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood Paperback – September 1, 1999

by Shirley King (Author)

4.1 7 ratings

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Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

Print length

383 pages
Language

English
Publisher

Houghton Mifflin Harcourt
Publication date

September 1, 1999
Dimensions

7.25 x 1 x 10.25 inches
ISBN-10

0618002030
ISBN-13

978-0618002030
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Editorial Reviews

Review

"A marvelous book." -- Review

About the Author

Shirley King is the country's foremost authority on fish. She has spent more than twenty-five years as a chef, consultant, and food writer. She currently lives in New York City.

Product details

Publisher ‏ : ‎ Houghton Mifflin Harcourt; Revised, Updated edition (September 1, 1999)
Language ‏ : ‎ English
Paperback ‏ : ‎ 383 pages
ISBN-10 ‏ : ‎ 0618002030
ISBN-13 ‏ : ‎ 978-0618002030
Item Weight ‏ : ‎ 1.6 pounds
Dimensions ‏ : ‎ 7.25 x 1 x 10.25 inches

Best Sellers Rank: #5,728,801 in Books (See Top 100 in Books)
- #2,116 in Fish & Seafood Cooking

Customer Reviews:
4.1 7 ratings

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Customer reviews

4.1 out of 5

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MaryMook

excellent basic fish book

Reviewed in the United States on May 29, 2009

Verified Purchase

I needed this book because I go to the fish market often and have no idea
what I am looking at beyond the usual fish. I recommend this because there are many names for the same fish. The markets make up names for fish that
are common names, and have nothing to do with the species of type of fish. The result is that you can buy something and not realize what it is, and pay more than you need to pay. It is very helpful to know how a flat fish, for example, is best cooked, and know what they are called. You would never guess it in the market. Learning this has made me much more confident and a much smarter consumer. You also learn about the fat content, and flavors best used with each type of fish. I recommend it highly.

Helpful

Gail Shepard

I appreciate the previous reviews that there are other excellent cookbooks available

Reviewed in the United States on March 17, 2018

I appreciate the previous reviews that there are other excellent cookbooks available, but this is a GEM.
If you live by the sea, as I do, and often have guests bring different fish to ‘try’, this is invaluable! Havin a daughter bring home fresh Octopus, and looking at a shelf of cookbooks to no avail of any octopus recipes, found an excellent recipe in this book.
A keeper, even if you have other Fish books or hate octopus!

Helpful

Phaedra

Tons of info but too vague...

Reviewed in the United States on September 28, 2009

I bought this so I could have a really thorough book when it came to cooking any fish. Well, this book has every fish imaginable but when you attempt to look up a specific fish and how long to cook it you get a range of fish of that particular species. Also, the cooking time is a range: Example: Chilean Sea Bass is listed under white bass with cook time of 5 minutes to 25 minutes (???). Okay, and then, how about this: For cook time, it refers you to two seperate page numbers but then you only get the vague cooking instructions because it is for a wide range of fish types. I finally got frustrated and found the answer on the internet. Save your money on this book.

Helpful

B. Marold

Good content, difficult to get at

Reviewed in the United States on November 8, 2003

I have used this book for several years, having purchased it in 1992, and I have always found it annoying to find the kind of recipe I was looking for. The book is laid out by more by method and type of fish than by fish species, and this is not how the casual cook thinks of looking for recipes. After struggling with it for 10 years, I found several superior fish cookbooks by some really stellar talents, including no less than James Beard and Alan Davidson, plus Mark Bittman and James Peterson. All of these books are worthy. Beard's book in particular, is well suited to the occasional cook. Recipes are clear, simple, and economical with ingredients.

5 people found this helpful

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Margaret E. Ellis-stepper

Take it shopping.

Reviewed in the United States on June 23, 2010

I don't go shopping for fish without this book.
In Seattle, there's an abundance of Asian markets, carrying an assortment of fish that most Westerners without a big fish-cooking or Asian background will recognize. This book includes a lot of the seafood that I have debated over but feel more confident experimenting with due to its guidance.

There are sections even explaining what the different types of canned crabmeat mean. YES.

I take it with me everywhere, eating, drinking, and yes, in traffic.

<3

*joy

5 people found this helpful

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SandyCB

Index is King

Reviewed in the United States on August 19, 2009

I've had this book for many years in the hard-cover edition, and although it is useful on many levels, the recipes are hard to get at in the usual way. I highly recommend starting at the back of this book and using the index. Some of the best recipes have the least inspiring names: "Baked Fatty Fish Fillets" is versatile and delicious, but who looks at a piece of salmon and thinks "gee, what should I do with this fatty fish fillet?" Still, the information is useful and the recipes work, which is enough to keep it in my cookbook collection even as others have been downsized.

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Follow the authors

Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood Paperback – September 1, 1999

Editorial Reviews

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About the Author

Product details

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About the authors

Shirley King

Ware Budlong

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Top reviews from the United States

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