Fish Without a Doubt: The Cook's Essential Companion
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.\ No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for...
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Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier. The New York Times - Sam Sifton Fish is hard to cook well. Moonen, a celebrated American chef, aims to simplify the process, to remove the home cook's natural fear, and he mostly succeeds
\ Sam SiftonFish is hard to cook well. Moonen, a celebrated American chef, aims to simplify the process, to remove the home cook's natural fear, and he mostly succeeds\ —The New York Times\ \ \ \ \ Publishers WeeklyMoonen is a fish guy, having served as chef-owner of two seafood temples in New York City. In this new book, he shares his expertise-from how to shop for fish to how to clean it and how to cook it. The cleaning, scaling and filleting pages are particularly good, with clear instructions and excellent photos that leave little room for doubt. Moonen, with coauthor Finamore (Tasty), covers everything from American classics like Manhattan Clam Chowder to modern dishes such as Creamy Fennel Soup with Salmon and Citrus Ragu. What separates this book from others is its focus on sustainability. Moonen is a founding member of Seafood Choices Alliance and an early advocate for chefs making responsible choices when it comes to seafood. The first chapter contains a list of each fish in the book, the best way to cook it and the state of its population. There are no endangered fish on the list (or in the book), because, as Moonen explains in his introduction, "I'm holding off for the time when I can feel confident that these populations are strong again." For a chef whose current venture is a 16,000-square-foot restaurant in Las Vegas, this kind of restraint might seem surprising, but given the dramatic collapse of seafood populations, Moonen is a welcome and essential voice in the home chef's kitchen. (May 21)\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ Library JournalMoonen, a chef originally from New York, has traveled west and now owns RM Seafood in Las Vegas. He is committed to buying and serving seafood that comes from abundant populations under sound management. In his first cookbook, he only uses fish that are sustainable; there are no recipes for monkfish, skate, red snapper, pompano, or Patagonian toothfish (aka Chilean sea bass). The 250 recipes here are written for the home kitchen, are relatively simple, and employ clear instructions. Included are the usual (e.g., grilled salmon steaks, clam fritters) and the unique (e.g., citrus roast lobster and whole fish roasted in salt). The chapters are arranged first by technique-poaching, broiling, grilling, etc.-followed by recipes for appetizers, soups, salads, pastas, and fish cakes that use a great variety of fish and shellfish. The last two chapters are for sauces, spice mixes, and nonfish side dishes. This will be a requested item because it may be the first environmentally correct fish cookbook. Recommended for all cookery collections.\ —Christine Bulson\ \ \
