Fish: The Complete Guide to Buying and Cooking: The Complete Guide to Buying and Cooking: A Seafood Cookbook – 500+ Low-Fat, High-Flavor Recipes from NYT Bestselling Author Mark Bittman - Softcover

Bittman, Mark

Softcover

ISBN 10: 0028631528 ISBN 13: 9780028631523

Verlag: Houghton Mifflin Harcourt, 1999

Inhaltsangabe

Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

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Über die Autorin bzw. den Autor

Mark Bittman is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project.

Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition. Together with daughter Kate Bittman, he has hosted their own podcast, Food with Mark Bittman since 2021.

Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has over five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.

In addition to his role as editor-in-chief for The Bittman Project, Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent books beyond the How to Cook Everything Series are How to Eat; Animal, Vegetable, Junk; and Bittman Bread.

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Winner of the International Association of Culinary Professionals/Julia Child Cookbook Award

If you find cooking fish a daunting undertaking, Fish: The Complete Guide to Buying and Cooking is the book for you. Mark Bittman?s award-winning book, called "the best and most comprehensive fish cookbook of our generation," makes it easy. Organized in an easy-to-use A to Z format, Fish gives you the culinary lowdown on all the fish and shellfish most commonly found in supermarkets and fish stores.

Each entry describes how the fish is sold (whether fillets, steaks, or whole), the various names by which it is called, and how it looks when perfectly fresh. Easy-to-follow illustrations of important basics and Bittman?s general guidelines about storing, preparing, and cooking fish by all the popular methods?including grilling, roasting, broiling, and sautéing?tell you all you need to buy and prepare all of your favorite fish and shellfish.

Complete with up-to-date information on the health benefits of fish in our diet, Fish contains more than 500 recipes to make it easy to enjoy the wide variety of seafood available today.

"The most important fish cookbook in years. Mark Bittman reveals perfect technique and innovative recipes that turn even the novice into a confident cook."
?Bobby Flay, cookbook author and host of TV Food Network?s Hot Off the Grill with Bobby Flay, Food Nation, and Boy Meets Grill

"Clearly organized, written in prose as clear as a mountain stream, and packed with practical information and great recipes, Mark Bittman?s Fish is a masterful work. Whether you cook fish once a day or once a year, this is the book that will make it simple, fun, and delicious."
?Chris Schlesinger and John Willoughby, coauthors, The Thrill of the Grill and License to Grill

Details zur Ausgabe

• Verlag: Houghton Mifflin Harcourt
• Erscheinungsdatum: 1999
• Sprache: Englisch
• ISBN 10: 0028631528
• ISBN 13: 9780028631523
• Einband: Taschenbuch
• Anzahl der Seiten: 384
• Kontakt zum Hersteller: HarperCollins Publishers, Product Safety Manager; enquiries@harpercollins.ie; ; HarperCollins, Macken House, 39/40 Mayor Street Upper; Dublin 1; D01 C9W8; Irland