Fish: The Complete Guide to Buying and Cooking  enlarge Author: Mark Bittman Publisher: Wiley Category: Book List Price: $19.95 Buy New: $4.57 as of 2/9/2012 01:05 PST details You Save: $15.38 (77%) In Stock New (63) Used (61) Collectible (1) from $4.57 Seller: richardandlydiapf Sales Rank: 68,263 Languages: English (Unknown), English (Original Language), English (Published) Media: Paperback Edition: 1 Pages: 544 Number Of Items: 1 Shipping Weight (lbs): 1.9 Dimensions (in): 9.3 x 8.1 x 1 ISBN: 0028631528 UPC: 021898631527 EAN: 9780028631523 ASIN: 0028631528 Publication Date: January 26, 1999 Availability: Usually ships in 1-2 business days Similar Items: Fish Without a Doubt: The Cook's Essential Companion Fish & Shellfish: The Cook's Indispensable Companion The Williams-Sonoma Collection: Fish The Best Recipes in the World How To Cook Everything: Simple Recipes for Great Food Editorial Reviews: Product Description Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. Amazon.com Review From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.

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