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I’m very disappointed in this book. The flavor combinations in the recipes sound good, but the authors have lost all credibility with me. They recommend cooking nearly every dish in a 12” nonstick skillet. Nonstick skillets are meant for eggs, and that’s about it. You don’t use them to sear fish. They also offer a “risotto” recipe in which 4 cups of broth are added at once, and the rice is “stirred twice” during the next 18 minutes. I read cookbooks cover to cover like a novel, and this one has lost me halfway through. I wish I’d borrowed it before purchasing.
It’s a nice cookbook with lots of good recipes for all types of fish. Does a good job of educating readers on different types of seafood. My only cons is it does not include total prep and cook times for the recipes and the directions could be a little easier to follow instead of the narrative format. A little common sense and you will get by just fine. The sauces are really great too. I will try a different recipe each week and update my rating after a month or so if needed.
This book has been so helpful. I didn't grow up eating fish so I had no idea how to select or prepare. This book helps to see the different families of fish categories and the best cooking method for each.
This is a great fish reference book to expand your knowledge -- and range of practical consumption of fish. Basic reference recipes are included for all fish, and varieties of cooking. This is a really great book!
Not only does it cover it all, it's not trying to impress-- and I mean that as a compliment. This is a straight forward recipe book where every recipe looks delicious-- and accessible! Not surprised this won cookbook of the year. Its already a favorite of mine.