Hi all,
I'm wondering where I can find basic info on cooking fish. I've followed some recipes and adapted to make some decent dishes. But I want to know more about the WHY of cooking fish. By that I mean the equivalent of salting meat before cooking. I have the River Cottage Meat book and wonder if the fish book would be as good.
Thanks
Fish cookbooks
Started by
bonkboo
, Jun 23 2012 07:23 AM
9 replies to this topic
#2
janeer
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Posted 23 June 2012 - 06:16 PM
River Cottage also has a fish book. The NYT fish book is good, and I have heard good things about "For Cod and Country," which I am thinking of buying myself.
#3
adey73
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Posted 24 June 2012 - 04:47 AM
I must be the only person not to rate River Cottage Fish book. I think it's recipes are boring.
Barton Seavers book is great.
As is the recent Nathan Outlaw cook book.
Barton Seavers book is great.
As is the recent Nathan Outlaw cook book.
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#4
weinoo
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Posted 24 June 2012 - 04:59 AM
James' Peterson's Fish & Shellfish: The Cook's Indispensable Companion is one of the best as to the who, why, when, what and where.
And David Pasternack's (along with Ed Levine) The Young Man & the Sea is a great guide.
And David Pasternack's (along with Ed Levine) The Young Man & the Sea is a great guide.
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#5
JBailey
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Posted 24 June 2012 - 05:42 AM
May I commend Fish Without a Doubt by Rick Moonen and Roy Finamore. They give an excellent overview of ways to cook, substitutions and sustainability.
"A cloud o' dust! Could be most anything. Even a whirling dervish.
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#6
chefmd
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Posted 24 June 2012 - 05:49 AM
Definitely not basic but I have learned a great deal from Eric Ripert's books. On the Line is my favorite. I often cook just one component of the dish or use recipes for inspiration.
#7
kalypso
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Posted 24 June 2012 - 08:21 AM
May I commend Fish Without a Doubt by Rick Moonen and Roy Finamore. They give an excellent overview of ways to cook, substitutions and sustainability.
Another thumbs up for Fish Without a Doubt
#8
flourgirl
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Posted 24 June 2012 - 09:46 AM
Sticking my thumb up for Fish Without A Doubt too.
I don't own it but I have been considering it.
I have a freezer full of frozen fish since my husband took up fishing.
The recipes in that book look delicious. The recipes offer different fish as substitutes if you don't have the particular fish called for in the recipe. The sauces for the fish sound great.
I don't own it but I have been considering it.
I have a freezer full of frozen fish since my husband took up fishing.
The recipes in that book look delicious. The recipes offer different fish as substitutes if you don't have the particular fish called for in the recipe. The sauces for the fish sound great.
#9
rlibkind
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Posted 24 June 2012 - 05:37 PM
Anyone who loves to eat and cook fish (at least if they live on the East Coast from North Carolina north) should obtain Alan Davidson's North Atlantic Seafood. Plenty of recipes from many different cultures, but even better are his descriptions, discussion and histories of the fish in the pond.
#10
thirtyoneknots
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Posted 25 June 2012 - 08:05 AM
James' Peterson's Fish & Shellfish: The Cook's Indispensable Companion is one of the best as to the who, why, when, what and where.
And David Pasternack's (along with Ed Levine) The Young Man & the Sea is a great guide.
+1 on the Peterson book. I think it won a Beard award?
