Fish & Shellfish, Grilled & Smoked

April 15, 2002
Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. For most collections.

Copyright 2002 Library Journal, LLC Used with permission.

June 1, 2002
As warmer weather approaches, cooks roll their grills out of winter storage and set them up for a summer of outdoor cooking. One item particularly delightful from the grill is seafood, which profits from speedy cooking at a high temperature.\plain\f2\fs24\b \plain\f2\fs24 Karen Adler and Judith Fertig explore the wealth of possibilities in" Fish & "Shellfish, Grilled & Smoked. Starting from the most basic oiled fish filet plopped on the grill to an elaborate Grilled Shrimp and Crispy Noodle Salad with Ancho-Lime Vinaigrette, the authors catalog the immense range of grilled seafood cookery. They also present a useful method for freezing excess fresh catch for long periods employing a preserving medium of lemon and gelatin. (Reprinted with permission of Booklist, copyright 2002, American Library Association.)