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Title: Fish : The Complete Guide to Buying and Cooking by Mark Bittman ISBN: 0-02-863152-8 Publisher: John Wiley & Sons Pub. Date: 12 January, 1999 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.87 (15 reviews)
Rating: 5
Summary: a must if you cook fish
Comment: I didn't imagine that I would want the book, "Fish", but I found myself consulting it whenever I went to the fish market. It sits on their counter. I bought things I might have never attempted to cook but that I was enticed by Mark Bittman's recipes. I now own it and use it regularly. Read his suggestion regarding tilapia. It testifies to his honesty and clarity of opinions. It did not deter me from preparing tilapia in the style of bass, but with a giggle.
Rating: 5
Summary: Poached fish? Surely you jest, Mr. Bittman!
Comment: I fell into Bittman's category two of potential readers: a long-time fish cooker who always cooked the same ol'-same ol'. I was a master of grilled salmon steaks; I knew the difference between wild king salmon and farm-raised; my most recent guests loved it; but eventually even the best salmon steaks become tiresome.
Now "Dogfish poached in ginger sauce" is a new favorite, one of many. Unlike many who have given this book a great review, I don't think I have ever completed even one of Bittman's recipes EXACTLY AS GIVEN. And that's why I love it--even though I'm always lacking one ingredient or another, he encourages intelligent flexibility, as in (re the cited recipe) "Don't hesitate to make this dish even if you don't have stock; it will still have plenty of flavor." You gotta love his attitude. And for the record, my version, made with Swanson's chicken broth and twice the ginger, was superb.
Comprehensive, clearly-written--what's not to like? I give the guy a thumbs-up.
Rating: 5
Summary: Absolutely Awesome
Comment: My husband bought this for me. It sat on the shelf unused for a couple years, because I had so many cookbooks and I knew nothing about this book. (Ok, I judged it by its cover, and it didn't look classy.) One day I made something out of it, and it was fantastic. So I made something else another day and it was incredible. This book has recipes for all sorts of fish (except tilapia, which the author says is simply a muddy-tasting fish). Every recipe I have tried tastes like high-end restaurant fare. It is now one of my favorite cookbooks and I have given two of them away as gifts.
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Title: How to Cook Everything: Simple Recipes for Great Food by Mark Bittman ISBN: 0028610105 Publisher: John Wiley & Sons Pub. Date: 14 August, 1998 List Price(USD): $29.95 |
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Title: Fish & Shellfish : The Definitive Cook's Companion by James Peterson ISBN: 0688127371 Publisher: Morrow Cookbooks Pub. Date: 15 April, 1996 List Price(USD): $40.00 |
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Title: Hooked on Fish on the Grill by Karen Adler ISBN: 0925175196 Publisher: Pig Out Pub Pub. Date: June, 1992 List Price(USD): $9.95 |
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Title: The New Legal Sea Foods Cookbook by Roger Berkowitz, Jane Doerfer ISBN: 0767906918 Publisher: Broadway Pub. Date: 13 May, 2003 List Price(USD): $26.00 |
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Title: The Minimalist Cooks Dinner by Mark Bittman ISBN: 0767906713 Publisher: Broadway Pub. Date: 11 September, 2001 List Price(USD): $26.00 |
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