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Fish: The Complete Guide to Buying and Cooking ePub download

by Mark Bittman

  • Author: Mark Bittman
  • ISBN: 0025107755
  • ISBN13: 978-0025107755
  • ePub: 1142 kb | FB2: 1941 kb
  • Language: English
  • Category: Cooking by Ingredient
  • Publisher: Wiley (July 14, 1994)
  • Pages: 384
  • Rating: 4.3/5
  • Votes: 541
  • Format: lrf azw lrf mbr
Fish: The Complete Guide to Buying and Cooking ePub download

Mark Bittman’s award-winning book, called "the best and most comprehensive fish cookbook of our .

Mark Bittman’s award-winning book, called "the best and most comprehensive fish cookbook of our generation," makes it easy. Organized in an easy-to-use A to Z format, Fish gives you the culinary lowdown on all the fish and shellfish most commonly found in supermarkets and fish stores. Each entry describes how the fish is sold (whether fillets, steaks, or whole), the various names by which it is called, and how it looks when perfectly fresh. The most important fish cookbook in years.

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 .

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor. My first book, and a still-reliable A-to-Z overview of all of the fish you're likely to find in any market, with recipes for each.

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MARK BITTMAN is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food .

MARK BITTMAN is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously.

Among his other works are the blockbuster The Best Recipes in the World and the award-winning "Minimalist" cookbooks, now collected in Mark Bittman's Simple and Easy Recipes from the New York Times. Pearl Couscous Tagine. Cookbooks, etc. Cooking at Home with a Four-Star Chef.

Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques .

Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. Praise for How to Cook Everything by Mark Bittman: "In his introduction to How to Cook Everything, Mark Bittman says, Anyone can cook, and most everyone should.

Mark Bittmans highly acclaimed, bestselling book How to Cook Everything is an indispensable guide. The Food Lab: Better Home Cooking Through Science.

Learn to light a candle in the darkest moments of someone’s life. Be the light that helps others see; it is what gives life its deepest significance Mark Bittmans highly acclaimed, bestselling book How to Cook Everything is an indispensable guide. 43 MB·68,883 Downloads·New!

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.
Vareyma
Perfectly fine cookbook, and I always love Mark Bittman. That said, the flaw in this cookbook is comprehensiveness versus excellence. There are hundreds of recipes for any seafood you can think of, but most or all are pedestrian recipes. And seafood can be surprisingly hard to cook perfectly! So instead of tips for how to avoid toughness in calamari, or how to make the perfect bouillabaise, or most of all how to cook various seafoods a pointe and not overdone, we get endless variations on every fish and dish known to man. Recipes, not techniques are the main content here. And that's fine, if that's what you need. Personally, I was a little disappointed. Seafood is delicate, therefore tricky, and more expert tips would have been welcome.
Yannara
Very informative book. I like that it has pictures and gives detailed information about fish safety, and levels of mercury for those fish that are not fresh water fish. It has great food prep and cooking information for fish and other seafood like scallops, and etc. Would highly recommend.
Bil
When I was a senior in high school, I complained to my mother that we didn't eat fish often enough. Her challenge to me? "We can have fish once a week if you cook it... I will pay for the fish." So she bought me this book.

Next thing you know, I'm a fish cooking expert. I read about each type of fish, how to buy it and prepare it, and started working my way through each recipe, feeding my family everything from salmon to shrimp to shark.

This cookbook became such a kitchen staple for me that when I got married years later I had to buy myself another copy since my mother wanted to keep hers.
Dilmal
I have tried a number of fish cookbooks, both in English and Chinese, and was not satisfied with any of them. The two main problems: (1) the dishes are too *heavy* - e.g. they use too much butter or heavy cream, or involve deep frying, which I avoid; and (2) they rely too much on the same sets of stereotyped ingredients, e.g. tomato-, cream- or soy sauce-based sauces.

Mark Bittman tends towards light and healthy cooking, which is much more to my taste, and he offers incredible variety from cuisines all over the world. My very favorite salmon recipe is on p. 235, Salmon Roasted with Cilantro "Pesto". Even those not crazy about cilantro may like this one - it's light, delicious, fast and easy to make in a toaster oven, and likely very *different* from any style of salmon you've had before.

Fish cookbooks occupy a crucial niche for me - I don't eat meat and general cookbooks tend to concentrate very heavily on meat and sweets, neither of which interests me. And vegetarian cookbooks by definition include no animal food, but I eat and like fish. So the easiest way to bridge this gap is to get a fish cookbook. The problem was finding a good one. Well, this is definitely the best one I've found. I recommend it highly.
Benn
This is a very informative book about selecting, preparing, and cooking about every fish that's edible. It has many recipes that don't require exotic ingredients.

Bittman must be one of the most impatient cooks around. He fries and sautees his fish like my wife fries an egg -- on High. Before I got a handle on it and turned down the heat some, I had scorched my salmon and had whiting jumping around in my skillet like pop corn. There was smoke all over the kitchen. So, my advise is to turn down the heat a little. About 8 on a scale of 1-10 works well with my stove.

Also, he's prejudiced against talapia -- just saying it's not a fish worth writing about. I guess because it's cheap. I've used talapia in stews and found it very satisfactory.

Otherwise, I've already used this book several times for good fish recipes.
Brakree
My wife and I have been using this book for many years and have given it as gifts to family and friends. Mr. Bittman presents hundreds of recipes, and lists different types of fish that can be substituted if you are not able to get the primary one in the recipe.
Pedora
We are trying to eat healthier. This book shows you many ways to cook fish. I have great admiration and respect for Mark Bittman as a cook, writer and food expert.
I like Mark Bittman's vegetarian cook book and was looking for something similar for fish. This covers a much wider variety of seafood than I'm ever likely to cook but the recipes that I have used have been good, easy to follow, and open to adaptation.
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