The New York Times Seafood Cookbook More Than 825 Traditional and Contemporary Recipes from Around the World

by Fabricant, Florence

• ISBN13: 9780312312312
• ISBN10: 0312312318
• Edition: 1st
• Format: Hardcover
• Copyright: 2003-07-04
• Publisher: St. Martin's Press

Summary

From the renowned food pages of The New York Times comes this comprehensive and appealing seafood cookbook. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses. Among the chefs included are Mario Batali, Alain Ducasse, Tom Colicchio, Dave Pasternak, Mark Militello and Nobuyuki Matsuhisa. Complete with detailed background information as well as notes on technique and serving, this lively and varied cookbook is a must for home cooks and seafood fans everywhere.

Author Biography

Florence Fabricant is a food writer for The New York Times. She is the author of five previous books, including The Great Potato Book and New Home Cooking. She lives in New York City.

Table of Contents

Acknowledgments	p. ix
Introduction	p. 1
Selecting Seafood	p. 7
Knowing How to Substitute	p. 9
Cuts and Portion Size for Finfish	p. 10
Portion Size for Shellfish	p. 11
Preparing Seafood	p. 12
Raw	p. 12
Marinating	p. 12
Poaching	p. 13
Boiling	p. 13
Steaming	p. 13
Sauteing	p. 14
Frying	p. 14
Grilling	p. 14
Broiling	p. 15
Roasting	p. 15
Baking	p. 16
Braising	p. 16
Smoking	p. 16
Planking	p. 17
Doneness	p. 17
Sauce for Fish	p. 19
Equipment	p. 20
Notes on Ingredients	p. 21
Wine	p. 23
Fish A to Z	p. 25
Anchovies	p. 25
Arctic Char	p. 28
Blackfish	p. 32
Bluefish	p. 34
Carp	p. 36
Catfish	p. 38
Chilean Sea Bass	p. 40
Cobia	p. 42
Cod	p. 43
Croaker	p. 51
Dorade	p. 52
Eel	p. 53
Escolar	p. 54
Flounder, also Fluke and Sole	p. 55
Grouper	p. 64
Haddock	p. 66
Hake	p. 67
Halibut	p. 69
Herring	p. 73
John Dory	p. 74
Mackerel	p. 75
Mahimahi	p. 79
Monkfish	p. 82
Pollack	p. 89
Pompano	p. 90
Porgy	p. 93
Puffer	p. 94
Red Snapper	p. 95
Rouget	p. 101
Sablefish	p. 103
Salmon	p. 105
Sardines	p. 120
Sea Bass	p. 122
Sea Trout	p. 126
Shad	p. 127
Shark	p. 130
Skate	p. 131
Smelts	p. 134
Striped Bass	p. 136
Sturgeon	p. 142
Swordfish	p. 144
Tilapia	p. 147
Tilefish	p. 150
Trout	p. 151
Tuna	p. 156
Turbot	p. 167
Walleye	p. 169
Whitebait	p. 171
Whitefish	p. 173
Whiting	p. 174
Yellowtail	p. 176
Shellfish A to Z	p. 179
Barnacles	p. 179
Clams	p. 180
Conch	p. 194
Crab	p. 196
Crayfish	p. 204
Langouste (Spiny Lobster)	p. 208
Langoustines	p. 210
Lobster	p. 214
Mussels	p. 226
Octopus	p. 232
Oysters	p. 237
Scallops (Bay)	p. 244
Scallops (Sea)	p. 250
Sea Urchin	p. 260
Shrimp	p. 261
Squid	p. 274
Fish Roes and Smoked Fish	p. 283
Bottarga	p. 283
Caviar	p. 286
Smoked Salmon	p. 291
Mixed Seafood	p. 297
Bouillabaisse
Soups
Stews
Chowders
Paellas
Risottos
Gumbos
Noodle Dishes...
Stocks and Sauces	p. 321
Index	p. 335
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