Fish is a meat that is really popular in restaurants, but somewhat less so at home. Those who love to fish and those who really dedicate a lot of time to cooking probably cook it frequently and might even use a moderately wide variety of fish, but most home cooks that I know tend to stick with a couple of dishes or a couple of preparations that they really like. For a fish-lover, this is a shame because there is a huge variety of fish available and an almost unlimited number of preparations for them. Go Fish: Fresh Ideas for American Seafood aims to expand the repertoire of seafood fans, introducing new flavors, techniques and possibly even a few new fish.
The dishes sound wonderful and use flavors from all over the world. They include Ricotta Tortellini with Grilled Sardines, Sea Bass Ceviche, Mussel Soup with Red Curry and Coconut and Bacon-Wrapped Hake with Chilled Artichoke Broth, to name just a handful. The only thing to watch out for with this book is that, though the recipes seem quite straightforward with their instructions, they can be more complicated than a novice cook might be used to, so this book seems to be best suited for experienced cooks looking for new ideas or those who like spending time in the kitchen on the weekends when they can devote time (without a week-night rush) to cooking a great meal.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 1)
10-10-2006 @ 9:49AM
Jennine said...
I am very happy to find the names of all the recipes at the beginning of each chapter. One can see at a glance, for example, that the book includes recipes for the traditional Manhattan and New England clam chowders, Pesto Minestrone, Mediterranean Fish Soup, crab bisque, and cream of cauliflower with salt cod. The editors should have taken just one more step and put the page numbers on the recipe titles.
Reply