SEAFOOD; how to buy, prepare, and cook the best sustainable fish and
seafood from around the world (DK Publishing, 2011, 400 pages, ISBN
978-0-7566-7554-7, $35 US hard covers) has been edited by C. J.
Jackson, now Director of the Billingsgate Seafood Training School in
the UK. She's assembled data, photography and recipes for the most
popular species. Here are over 300 classic and contemporary recipes,
along with notes and photos of 200 fish and shellfish. There is also a
large section on techniques, illustrated by photos. Indeed, there are
600 photos in all in the book. There is also the usual primer material
on how to buy and how to store. The recipes include prep and cook
times, make ahead ideas, and variations. She opens with the recipes.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents. The
sub-categories for the recipes are by equipment, such as one pots, pan-
fired, deep-fried, baked, roasted, poached, broiled, and courses such
as soups and curries. There are even some food-wine pairings, such as
anchovies with sherry vinegar or sea bass with Pernod. Then she has a
section on techniques (cutting, portioning, sushi techniques, flat
fish, round fish, etc.) followed by a gallery of fish with details on
their appearance and flavours.
Audience and level of use: beginners, although experienced hands could
learn some new things.
Some interesting or unusual recipes/facts: sesame prawn toasts; crab
croustades; salmon in puff pastry; sea bream en papillote; roast hake
with remoulade; grilled shrimp satay; shallow-fried red mullet.
The downside to this book: the book weighs a lot, heavy to lug about.
The upside to this book: The book identifies threatened species of fish
and recommends alternatives.
Quality/Price Rating: 90.
seafood from around the world (DK Publishing, 2011, 400 pages, ISBN
978-0-7566-7554-7, $35 US hard covers) has been edited by C. J.
Jackson, now Director of the Billingsgate Seafood Training School in
the UK. She's assembled data, photography and recipes for the most
popular species. Here are over 300 classic and contemporary recipes,
along with notes and photos of 200 fish and shellfish. There is also a
large section on techniques, illustrated by photos. Indeed, there are
600 photos in all in the book. There is also the usual primer material
on how to buy and how to store. The recipes include prep and cook
times, make ahead ideas, and variations. She opens with the recipes.
Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents. The
sub-categories for the recipes are by equipment, such as one pots, pan-
fired, deep-fried, baked, roasted, poached, broiled, and courses such
as soups and curries. There are even some food-wine pairings, such as
anchovies with sherry vinegar or sea bass with Pernod. Then she has a
section on techniques (cutting, portioning, sushi techniques, flat
fish, round fish, etc.) followed by a gallery of fish with details on
their appearance and flavours.
Audience and level of use: beginners, although experienced hands could
learn some new things.
Some interesting or unusual recipes/facts: sesame prawn toasts; crab
croustades; salmon in puff pastry; sea bream en papillote; roast hake
with remoulade; grilled shrimp satay; shallow-fried red mullet.
The downside to this book: the book weighs a lot, heavy to lug about.
The upside to this book: The book identifies threatened species of fish
and recommends alternatives.
Quality/Price Rating: 90.
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