School of Fish cookbook by Ben Pollinger
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school of fish ben pollinger
SchoolFish.epub -
SchoolFish.epub -
129.57 MB
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Description
Books : Cooking : English
Since 1977, A. J. McClane's The Encyclopedia of Fish and Cookery has been my go to reference on all matters of fish cookery. I learned a lot of classic fish stuff from the text and photos in that book. Though somewhat dated now, it remains a significant and lasting contribution to the literature. If you come upon one at a book sale, get it. Then along came James Peterson's Fish & Shellfish in 1996. It too is rather complete, but its not as much fun to read or page through.
Like Fish & Shellfish, this book is organized by cooking methods--baked, braised, broiled, steamed, grilled, fried and sauteed. Within these headings the recipes are presented in a rough order of difficulty: from Sauteed Trout to Soft Shell Crab Saltimbooco; from New Jersey Baked Fish to Crab Stuffed Roasted Lobster. Every market fish and shellfish has a recipe here. Classics such as ceviche, shrimp cocktail, poached salmon, dover sole and gravlax are included. Pollinger imparts each recipe with his own "ands" and "withs." Thus we have with "oyster mushrooms, creme fraiche and tarragon--coconut, lime and mint--mustardy celery root salad--red miso broth--pea shoots, sugar snaps, walnuts and orange vinaigrette." Pollinger's ands and withs make the book! He has also added many personnal-based tutorials, tips and preferences. Great photos too. With all this, the experienced home cook should have little difficulty putting any of these recipes together.
In all, these are the most inviting recipes I've seen in a cookbook in years. I know fish but I can't wait to get into Pollinger's recipes. School of Fish is a complete, authoritative and user friendly cookbook inspired by a chef who really knows fish. It will be the new reference on home fish cookery.
- Pommes, Amazon.com
This book is amazing! I've made 5 recipe from it so far and each one has resulted in a delicious meal. Although I am not in an area where I have a fresh fish market, what I am able to get from the grocery store has worked exceptionally well with the recipe. I can't even imagine how much more pleasing our meals would be if I could get the freshest of fresh fish.
As for Chef Pollinger, he knows how to present the recipe for even the "faint of heart" when it comes to cooking fish. I was able to correspond with Chef during a recent visit to NYC and he is very willing to answer any and all questions when it comes to fish menus. Buy this book. It will become your favorite cookbook in your collection.
- D Joanne Wilcox, Amazon.com
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