happystarforever123: Ebook Fish: The Complete Guide to Buying and Cooking, by Mark Bittman

Ebook Fish: The Complete Guide to Buying and Cooking, by Mark Bittman

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Fish: The Complete Guide to Buying and Cooking, by Mark Bittman

Ebook Fish: The Complete Guide to Buying and Cooking, by Mark Bittman

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From the Back Cover

Winner of the International Association of Culinary Professionals/Julia Child Cookbook AwardIf you find cooking fish a daunting undertaking, Fish: The Complete Guide to Buying and Cooking is the book for you. 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. Easy-to-follow illustrations of important basics and Bittman’s general guidelines about storing, preparing, and cooking fish by all the popular methods–including grilling, roasting, broiling, and sautéing–tell you all you need to buy and prepare all of your favorite fish and shellfish.Complete with up-to-date information on the health benefits of fish in our diet, Fish contains more than 500 recipes to make it easy to enjoy the wide variety of seafood available today."The most important fish cookbook in years. Mark Bittman reveals perfect technique and innovative recipes that turn even the novice into a confident cook."–Bobby Flay, cookbook author and host of TV Food Network’s Hot Off the Grill with Bobby Flay, Food Nation, and Boy Meets Grill"Clearly organized, written in prose as clear as a mountain stream, and packed with practical information and great recipes, Mark Bittman’s Fish is a masterful work. Whether you cook fish once a day or once a year, this is the book that will make it simple, fun, and delicious."–Chris Schlesinger and John Willoughby, coauthors, The Thrill of the Grill and License to Grill

About the Author

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. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

Product details

Paperback: 544 pages

Publisher: Houghton Mifflin Harcourt; 1 edition (January 12, 1999)

Language: English

ISBN-10: 0028631528

ISBN-13: 978-0028631523

Product Dimensions:

7.5 x 1 x 9.2 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

66 customer reviews

Amazon Best Sellers Rank:

#61,942 in Books (See Top 100 in Books)

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.

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.

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.

I own over 80 cookbooks, some also featuring seafood only, and this is by far the best. Iâ€™ve tried numerous recipes from this book (some I was skeptical about) and they have all been better than expected - none duds like some from other cookbooks Iâ€™ve tried. Although I was hoping there was a second edition with more recipes there are still many for every type of readily available fish.I also rate the provider â€˜Book Loversâ€™ as 5 stars as well.

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.

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.

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.

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.

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