The California Seafood Cookbook: A Cook's Guide to the Fish by Isaac Cronin

By Isaac Cronin

"Any particularly prepare dinner will locate The California Seafood Cookbook super useful...offering precious info on West Coast fish and shellfish."—Alice Waters, writer of In the fairway Kitchen

First released in 1983, The California Seafood Cookbook has bought 128,000 copies—and counting! this pretty encyclopedic consultant to seafood cooking is entire with a hundred and fifty recipes emphasizing simplicity, clean constituents, and ethnic and nearby tastes, in addition to an cutting edge method of the countless chances of this renowned food. The seventy-five species graphics and the illustrated suggestions will turn out necessary to chefs and seafood fanatics. absolutely part the featured species are present in Gulf, Pacific, and Atlantic waters, and every recipe indicates acceptable substitute fish and shellfish from different areas. 139 colour illustrations

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Extra resources for The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond

Sample text

Tamarind extract keeps in the refrigerator for months. Tarragon: Tarragon is fairly assertive, and not very compatible with other herbs. It is the essential ingredient in Bearnaise Sauce (page 257). If unavailable fresh, use whole leaves bottled in vinegar. Thai Basil: Thai basil is a highly aromatic herb which can be transplanted if you can find somebody with plants already growing. Its flavor is something of a cross between mint and Italian basil. Use both together as a substitute for Thai basil.

We recommend steaming on a plate in a wok as the most practical way to retain the liquids released from the fish in cooking. These are often the base of a sauce, along with Salmon (page 186) and Filet of Sole Stuffed with Shrimp (page 220). “STEAMING” SHELLFISH “Steaming” also describes a slightly different technique for cooking clams or mussels in the shell. The shellfish are placed in a saucepan with a small amount of liquid (and usually garlic and herbs), covered and brought to a boil. The shellfish cook in both the boiling liquid and the trapped steam, opening their shells when they die.

Olive Oil: Olive oil is used in many Mediterranean-based dishes in this book. As its purpose is to add a distinctive flavor to the dish, choose an oil with some flavor, something which is lacking in many widely available, overly refined oils. Extremely fine oils labeled Virgin or Extra Virgin are now available in many markets at prices ranging from expensive to astronomical; however, a small amount of one of these mixed with a commercial brand produces a very nicely flavored oil. ” Parsley: Use flat-leaved Italian parsley if a stonger flavor is desired.

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