Fresh Fish

Fresh Fish
افزودن به بوکمارک اشتراک گذاری 0 دیدگاه کاربران 3 (1)

A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood

مشارکت: عنوان و توضیح کوتاه هر کتاب را ترجمه کنید این ترجمه بعد از تایید با نام شما در سایت نمایش داده خواهد شد.
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فرمت کتاب

ebook

تاریخ انتشار

2016

نویسنده

Jennifer Trainer Thompson

شابک

9781612123387
  • اطلاعات
  • نقد و بررسی
  • دیدگاه کاربران
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نقد و بررسی

Library Journal

May 15, 2016

After reminiscing about idyllic summers in coastal New England, Thompson (Hot Sauce!) shares 175 recipes intended to make cooking fish less intimidating. Some dishes are written for specific species (seared ginger sea scallops), but many lend themselves to substitutions (oil poached fish, fish cakes with tomato sauce). Cooks of all skill levels can easily concoct a meal by combining individual recipes for soups, mains, sides, cocktails, and desserts. Alternately, they can select one of several multicomponent recipes for stand-alone meals, such as bacon-wrapped whitefish with charred fingerling potatoes and frisee salad. VERDICT A capable, reasonably priced all-purpose seafood cookbook that focuses primarily on recipes.

Copyright 2016 Library Journal, LLC Used with permission.



Booklist

Starred review from March 15, 2016
Any book so evocative of a time or a place deserves a spot in readers' hearts and minds, no matter what the topic. For entrepreneurial Massachusetts native Thompson, the coast of New England is her playground, holding memories of great things past and visions of things to come. Most recipes are marked by a welcome interruptiona tribute to Little Rhody (Rhode Island), a quick education in bay-versus-sea scallops, a discourse on the history of the sea salt industry, and a somewhat longish answer to the question, Is tuna overfished? She sticks to her philosophy, If the fish is fresh, it tastes best when it's simplefor it is then that you taste the flavor of the sea, and provides 175 recipes, from Asian cucumber salad and crab empanadas to a lobster clambake and drenched blueberry cake, that are just as straightforward and tasty as any high-end restaurant's. Color pictures not only help home chefs to visualize the results but also conjure the flavor of the finished dish. This is a fish book that stands proudly on its own and will appeal to cooks across the country.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)




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