The seafood cookbook: classic to contemporary

Book Cover
Average Rating
Publisher:
Times Books,
Pub. Date:
c1986.
Language:
English
Description
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.Every, aspect of The Seafood Cookbook reveals the authors' intention to remove the cloak of mystery that surrounds buying and preparing seafood. Chapters are organized by cooking techniques since any one technique can apply to a variety of fish. Each chapter -- on baking, sauteing, deep-frying, grilling, poaching, and braising -- offers recipes for commonly available fish in American markets. In keeping with Franey's 60-Minute Gourmet philosophy, 70 percent of these recipes can be made in an hour, a third of them can be made in thirty minutes. This lighter, faster, fresher approach carries over to the later chapters on sauces, stocks, vegetables, salads, and side dishes.From classics like Oyster Stew and Salmon Mousse to the best synthesis of French techniques and the new light cuisine -- deliciously realized in such dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook are as quick and easy as they are innovative.The introductory chapters give clear instructions on how to buy and store the freshest fish and shellfish. One hundred and fourteen original line drawings beautifully illustrate the various species and basic techniques such as cleaning shrimp and squid and forming quenelles. The final chapter, offering a common-sense formula for pairing wine and seafood, is more helpful than any wine list.Once a food that intimidated many cooks, fish is now, thanks to Pierre Franey and Bryan Miller, faster and easier to prepare, and more delicious than ever before.
More Details
ISBN:
9780812916041
Also in this Series
More Like This
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID 7c0d092e-2ae2-51e7-9fbc-fb0110d6ead6
full_title seafood cookbook classic to contemporary
author franey pierre
grouping_category book
lastUpdate 2017-08-14 05:04:48AM

Solr Details

_version_ 1579229857984806912
accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Franey, Pierre.
author-letter Franey, Pierre.
author_additional Pierre Franey & Bryan Miller; illustrations by Lauren Jarrett.
author_display Franey, Pierre
availability_toggle_arlington Available Now, Entire Collection
available_at_arlington Central
callnumber_sort_arlington 641.69 F826s
collection_arlington Adult Nonfiction
date_added 2011-01-26T05:00:00Z
days_since_added 2431
detailed_location_arlington Central Adult Nonfiction
display_description
edition 1st ed.
format_arlington Book
format_boost 10
format_category_arlington Books
grouping_category book
id 7c0d092e-2ae2-51e7-9fbc-fb0110d6ead6
isbn 9780812916041
item_details ils:.b13207623|.i10558044|Central Adult Nonfiction|641.69 F826s|||1|false|false|||||On Shelf|Apr 19, 2016|can||
itype_arlington Hardback
language English
language_boost 10
language_boost_es 1
lexile_score -1
lib_boost_arlington 50
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 641.69 F826s
local_callnumber_exact_arlington 641.69 F826s
local_callnumber_left_arlington 641.69 F826s
local_days_since_added_arlington 2431
num_holdings 1
oclc CBB7619, ocm13359717
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central
physical 296 p. : ill. ; 25 cm.
popularity 9
primary_isbn 9780812916041
publishDate 1986
publishDateSort 1986
publisher Times Books,
rating 2.5
rating_facet oneStar, twoStar
record_details ils:.b13207623|Book|Books|1st ed.|English|Times Books,|c1986.|296 p. : ill. ; 25 cm.
recordtype grouped_work
scope_has_related_records a, arlington, c, d, g, h, o, p, s, u, v, w
scoping_details_arlington ils:.b13207623|.i10558044|On Shelf|On Shelf|false|true|true|false|false|true|999|||
subject_facet Cooking (Seafood)
target_audience Adult
target_audience_full Adult
title The seafood cookbook : classic to contemporary
title_display The seafood cookbook : classic to contemporary
title_full The seafood cookbook : classic to contemporary / Pierre Franey & Bryan Miller; illustrations by Lauren Jarrett
title_short The seafood cookbook :
title_sort seafood cookbook classic to contemporary
title_sub classic to contemporary