Product Description
Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood. ... Read more

Customer Reviews (5)

Amzing
It's just a great book for people to experiment with and cook wonderful fish & seafood recipes. NOT EASY, but not to crazy to cook at home either. Some of the sauces are wonderful bases for other dishes as well, so the cookbook is really valuable for me. Roy is a very creative chef who can master fusion - But not gimmicky like some East-West chefs do. He uses some french bases to combine with the asian flavors, but it is done in a sane and delicious way. Five stars my man, I love this book

Euro Asian style
Roy's Fish & Seafood book is a delight to read and the recipes are a joy to complete.The infusion or "Euro-Asian" are easy to acomplish with his recipes and explanations. In this book he features seafood descriptions and substitutions and ingredient information that have helped me in achieving the perfect meal. That is providing one has all the ingredients on hand.I have also purchased Roy's Feasts from HawaiiRoy's Feasts from Hawaii and go back and forth combining recipes to come up with my own "infusion".If you enjoy reading, food photography and learning something new, this book is a great place to spend an afternoon.

Great Find
I had been looking for collection of interesting seafood recipes for a while.Sorting through hundreds of recipes on web sites to find one really good recipe had become tedious and frustrating.Additionally, even great general cookbooks only contain a few solid recipes for fish. So I was very pleased to find this book.My wife and I have cooked five recipes so far and they have ranged from really good to "off the charts".The gourmet recipes usually combine Asian elements with something European and they usually include a unique sauce and an interesting side dish.Preparations are involved but you do not need to be a master chef to do a good job with the content.It does take some diligence to track down some of the ingredients and you will want access to plenty of fresh fish. If you are a passionate cook with moderate skill - and you like great seafood -I would recommend this book.

Fusion Cooking for the Intermediate level Cook
I enjoy dining at Roy's Restaurants. I ate there last week on the mainland, and have preferred eating the really fresh fishmore "on site" at the Kauai restaurant. My favorite fish is the opa (moonfish), followed by the butterfish dishes.Roy'sfresh fish are simply cooked, with tasty sauces and beautiful simple to elegantly more complex presentations.

Unfortunately, his beautiful presentations are far more easily enjoyed in his restaurants, than attempted at home via thiscomplex, yet(presumably) accurate cook book.

There are problems/challenges in following these recipes for a beginning or average cook, that go beyond the hours spent collecting ingredients and preparing fish, sauces and stocks needed for these recipes.

These attractive, Hawaiian inspiredfusion recipes requirecollecting the basic ingredients, which can take :

1. A tripto one Asian grocery store to get ingredients which may include dashi, kombu seaweed, dried shrimp, bonito flakes, tobiko caviar, panko crumbs, daikon, furikake, kaffir lime leaf,red Thai curry paste, pickled pink ginger, mochiko (rice flour) ground sandalwood, lemongrass, mirin, palm sugar, bok choy etc (some grocery stores in larger cities may stock some of these ingredients).

2. Asecond trip to one or two conventional grocery stores in a larger cityto collectthe white truffle oil,fresh chervil , thyme and other herbs and spices, mango, clam juice, blue cheese, fresh cilantro, fresh shiitake mushrooms, etc.

3. A possible third trip to a top fish supplier to get truly fresh fish,ifthe localgrocery's fish has that tell tale "fishiness" smell,indicating it has been improperly iced, or dead on ice for5 days or more...

The 237 pages of text has less than 90actual recipes of fish, a somewhat disappointing number, however as most cooks do not cook even 10 recipes out of a book.That's not a drawback for me. (There are other recipes in the back forvarious stocks, oils, and sauces). Obtaining the fish Roy uses , such asbutterfish species, pacific threadfin, sickle pomfret, wahoo, gray snapper, jackfish, or the wonderful opah will be difficult if not impossible for mainlanders not living in say San Francisco or Vancouver, with access to such fresh delights,so Roy has kindly supplied substitutions, which are still not easy to get.. Still there are 5 salmon recipes, 5 dolphin fish/mahi-mahi,andfifteen tuna recipes, so you won't be disappointed-there really are ample recipes to try!

What is adisappointment and a drawback is that most of the recipesdo not have the accompanying pictures of Roy's plating or presentation of that dish that one might hope for, especially after enjoying the beautiful pictures inRoy's 10 year old book, "Roy's Feasts from Hawaii ". Presentationto me is so important to serving an appetizing meal, and people buy Roy's books to hopefully duplicate or at least approach both the taste AND appearance of his dishes.

The recipes are of moderate to advanced complexityfor mostnonprofessional caliber cooks, and that's an intimidating problem fornearly all beginning or basic cooks, and some intermediate level cooks as well. I showed my copy of the book to three decent cooks, and each said variations of , "It's way too much work for a meal".A pepper sauce has 13 ingredients,a miso broth has over 10 ingredients,braised salmon has 25 ingredients, and even the crab cakes and sauce has 30 ingredients...not for the faint hearted!Even the "simple" recipes have 8-15 ingredients.

In fairness to Roy, if you want to cook like the big boys, you have to use their ingredientsand techniques, which is far easier to do in a restaurant, with several assistants collecting ingredients and preparing sauces for you, than at home!

A good cook will know where to cut back on some ingredients, apply substitution, and make their own less complex version of some of these recipes, adjusting the taste as needed as they go along. Problem is, a beginner will not have such ability to "pull it off" with such simplification or substitutions, and will not like the resulting "unbalanced" variation.

I take off one point, in part, for the book having far less pictures of Roy's inspiring preparations than he could have provided; even one picture per 2 dishes would have been a better compromise, to keep down the cost of publication.With few pictures to begin with, having so many pictures of non-food scenes of fishing boats, sunsets, limpets,flags, buoys,fishermen, etc., alone are just not as helpful, as we arenot here to admire limpets, boats, or look at pretty sunsets, we are here more likely to duplicate tasty and beautifully plated food as presented in Roy's restaurants, and these other "scenic" pictures have not been useful replacements for the food pictures at all!

The point is also taken off in part for complexity, as this is aserious drawback to most cooks wanting the challenge of trying to cook Roy's food at home.

If you are an advanced home cook, if you have hours for preparation, and if you are very creative in your "food styling" presentation; only then wouldthis would be a 4 star cook book to consider adding to your collection!

Other books with similar beautiful and tasty Hawaiian fusion recipes, that are easier to prepare, include Sam Choy's tasty and much simpler "The Choy of Seafood",Jean-Marie Josselin's"A Taste of Hawaii", and Alan Wong's more complex "New Wave Luau".

Where's the Beef -- Not In This Book
When I find a new cookbook I tend to just flip through the pages until I find something that strikes my attention. Nothing grabs my attention, then neither does the book. Once in a while I find something that I want to cook, then a page or two away something else, and then in another few pages -- well you get the idea.

That was the case with this book. First I found "grilled garlic swordfish with chipotle chile sauce and polenta." Swordfish is certainly becoming common, but I've always found it to be so mild that it had no flavor. Chili sauce on top of it, sounds really good. And polenta is just yankee talk for grits. Being a southerner anything with grits has got to be good. Tonight's dinner.

A few pages away is "seared ahi tuna with lilikoi-shrimp salsa." Just the picture was enough to attract my attention. The tuna is seared really hard, hard enough that the top looks almost well done. But this was done on a relly hot cast iron skillet. It was only cooked for a half minute on each side for rare to 1 and a half minutes for medium-rare. It's beautiful. And then the passion fruit (Lilikoi) shrimp salsa sounds like it would add a most interesting set of conflicting tastes. Next Saturday when guests are coming over.

It turns out that there are several tuna recipes, a lot of them sound good. I like tuna, and it's something that most of my guests seem to like. I'll use several of these.

As the title says, this book is on fish and seafood. There's no beef, pork, etc. in it. This is a welcome addition to the bookshelf, as even here in the desert west we are seeing a lot more variety in seafood, and more and more people are asking for it. ... Read more

Product Description
Lonnie Lynch, a master chef in Boca Raton, Florida, will show you how to master the art of preparing and presenting Florida’s seafull of delicious seafood, with nods to Florida’s many influences, including Southern, Caribbean, and the latest eclecticism, making use of Florida’s bounty of citrus and exotic fruits and vegetables.

Includes tops on purchasing, preparing, and serving fish and shellfish, with alligators thrown in for good measure. Cooking is fun, and Lonnie will show you how with suggestions for artistic food placement, food painting techniques, and more.

Find handy information on the nutritional value of seafood, using the right tools and equipment, and what to serve with each gorgeous dish, including basic and innovative sauces, salsas, and vegetable accompaniments. The seafood recipes will thrill you with Lonnie’s imaginative approach. Here are just a few:Bahama Conch-Papaya Pancakes with Chili Sour CreamKey Largo Shrimp with Garlic-Parmesan ButterBlue Marlin Sportfishing ChowderPineapple Boat with Creamy Dill Shrimp SalasLobster Lisa with Sherry-and-Brandy Mornay SauceMussels Primavera with Almond-Cilantro PestoGrilled Salmon with Honey-Mustard Glaze and Rutabagas ... Read more

Customer Reviews (1)

Seafood recipes and ideas that would grace any table.
Mastering The Art Of Florida Seafood is a superb collection of seafood recipes that also offers the kitchen cook tips on purchasing seafood, preparing and serving fish and shellfish (and even alligators!). Thisanthology of fun, nutritious, and delicious dining is replete withsuggestions for the culinary art of food placement and presentation. FromOrange-Pecan Barbecue Sauce, Caesar Salad with Blackened Pepper Shrimp, andLobster Lisa with a Sherry-and-Brandy Mornay Sauce, to Stuffed DolphinFlorentine with Creamy Artichoke Sauce, Shrimp and Broccoli with RoastedGarlic and Red Peppers, and Oysters Palm Beach with Balsamic Hot BaconSauce, Mastering The Art Of Florida Seafood is a compendium of marvelousmeal seafood ideas that would grace any table and satisfy any palate. ... Read more

Product Description
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 sautéing, 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.Amazon.com Review
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offeringdiscussions on preparation and presentation along with sumptuous recipes.Bittman proposes everything from traditional fare--Dungeness crab salad andmarinated grilled salmon--to more complex dishes like curried mussels and rawsea bass salad. The more than 500 recipes are tried-and-true, and any cookwith access to a decent fish market is advised to take full advantage ofBittman's expert and substantial overview. The book won the 1995 Julia ChildCookbook Award in the Single Subject Category. ... Read more

Customer Reviews (27)

A staple for someone looking to understand cooking seafood
Excellent book, and one of my favorites.I just purchased a second as I am now keeping the original at a vacation property.Of the few books I chose to pack in my luggage and leave there, this was one of them. Certainly a favorite.

It has a very thorough description of many types of fish and their typical preparation.Terrific as both a reference and a recipe book.Congrats Mark Bittman

Fish-great book
If you are looking for a great book that tells you the best ways to identify and cook fish then this is a great book for you.I bought it for a friend that really likes it.

The best fish cookbook out there
I have tried a number of fish cookbooks, both in English and Chinese, and was not satisfied with any of them. The two main problems: (1) the dishes are too *heavy* - e.g. they use too much butter or heavy cream, or involve deep frying, which I avoid; and (2) they rely too much on the same sets of stereotyped ingredients, e.g. tomato-, cream- or soy sauce-based sauces.

Mark Bittman tends towards light and healthy cooking, which is much more to my taste, and he offers incredible variety from cuisines all over the world. My very favorite salmon recipe is on p. 235, Salmon Roasted with Cilantro "Pesto". Even those not crazy about cilantro may like this one - it's light, delicious, fast and easy to make in a toaster oven, and likely very *different* from any style of salmon you've had before.

Fish cookbooks occupy a crucial niche for me - I don't eat meat and general cookbooks tend to concentrate very heavily on meat and sweets, neither of which interests me. And vegetarian cookbooks by definition include no animal food, but I eat and like fish. So the easiest way to bridge this gap is to get a fish cookbook. The problem was finding a good one. Well, this is definitely the best one I've found. I recommend it highly.

HORRID
As with How to Cook Everything, many of Bittman's recipes could not have been tested before publishing and seem as though they were concocted at his desk.

Perfect for theFish Chef
This book opened up a world of cooking fish that I had missed throughout my life.Great recipes, great explainations.Exceptional.I have been giving it as a gift to my fishing buddies. ... Read more

Product Description
This compendium of crab information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crabber is included. Jerald Horst has worked in the seafood industry, and he and his wife have collected and tested crab recipes for decades. ... Read more

Product Description
Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. ... Read more

Customer Reviews (4)

More Bouillabaisse - Please
Any cookbook that can enable me to make a delicious bouillabaisse in 45 minutes is a real winner! Simple and easy instructions with ingredients and alternatives makes this book a life saver when you have to come up with a special meal in a hurry. The beautiful color photos also help in the presentation of your meal. Each recipe is broken down to three steps - this makes preparation efficient and simple. Almost all recipes take thirty minutes or less and the book includes most of the fish you commonly find in grocery stores. Perfect gift for a young Chef to be!

Yum! Yum!
I love this cookbook.The recipies are scrumptous, different and easy.The use of fresh ingredients such as freshly grated ginger and garlic bring aromas to the kitchen that make me melt. A very good book that I have shared with all my friends and family.Highly recommended.

VERY GOOD BOOK
I like the William-Sonoma books and they give excellent details in the recipes and with wonderful color photos too. If you enjoy cooking and seafood then get this book....

Sumptuous Seafood Selections
I am a seafood lover and it's wonderful to have this selection of recipes.It includes a wide variety seafoods and shellfish and is organized by length of time to prepare.It is packed with great tips on everything from stocking your pantry, to storage and tips on preparing specific kinds of seafood.There are meal planning suggestions and a sample meals chart.This book will get used frequently in my kitchen. ... Read more

Product Description
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.

Every, aspect of The Seafood Cookbook reveals the authors' intention to remove the cloak of mystery that surrounds buying and preparing seafood. Chapters are organized by cooking techniques since any one technique can apply to a variety of fish. Each chapter -- on baking, sauteing, deep-frying, grilling, poaching, and braising -- offers recipes for commonly available fish in American markets. In keeping with Franey's 60-Minute Gourmet philosophy, 70 percent of these recipes can be made in an hour, a third of them can be made in thirty minutes. This lighter, faster, fresher approach carries over to the later chapters on sauces, stocks, vegetables, salads, and side dishes.

From classics like Oyster Stew and Salmon Mousse to the best synthesis of French techniques and the new light cuisine -- deliciously realized in such dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook are as quick and easy as they are innovative.

The introductory chapters give clear instructions on how to buy and store the freshest fish and shellfish. One hundred and fourteen original line drawings beautifully illustrate the various species and basic techniques such as cleaning shrimp and squid and forming quenelles. The final chapter, offering a common-sense formula for pairing wine and seafood, is more helpful than any wine list.

Once a food that intimidated many cooks, fish is now, thanks to Pierre Franey and Bryan Miller, faster and easier to prepare, and more delicious than ever before.

Pierre Franey is the author of The New York Times 60-Minute Gourmet, The New York Times More 60-Minute Gourmet, and Pierre Franey's Low-Calorie Gourmet. Formerly the head chef of the famed Le Pavillion restaurant in New York City, he has written for The Times since 1976. He lives in East Hampton, New York.

Bryan Miller is the restaurant critic and feature food and wine writer for The New York Times. He is the author of the forthcoming The New York Times Guide to Restaurants in New York City. He lives in Manhattan. ... Read more

Customer Reviews (5)

Just About My Favorite Seafood Cookbook
I have two copies of this cookbook, one I keep on the sailboat Hubby Dub and I live on half the year and one I keep at our home in Portland, Oregon. I've done many of the recipes in it, both in the Caribbean and at home in Portland.

I love the Lobster and Vegetable Salad with Basil on page 29. It's easy to make and will really impress company. The Scallops with Sweet Peppers and Lime on page 133 is very tasty as are the Spicy Fried Scallops on page 175. Maybe not for everybody, but we like it just fine is the Italian Squid Salad on page 32.

Because of my Spanish heritage I'm a big on Gazpacho. I suppose because I was raised with it and the Spicy Gazpacho with Shrimp and Grab on page 203 is very good. Saffron is expensive and sometimes hard to find, but if you have it and have this book, try the Fish and Shellfish Soup with Saffron, it's very good.

Whether you want to poach a salmon, bake a halibut or do just about anything else with seafood, this book will have a recipe for you. It's been my friend for a long time and if you like seafood it can be yours, too.

My seafood bible
I just love seafood. I've learned just about everything I know about fish and shellfish from this book. Great classic recipes with detailed instructions about buying and preparing all varieties. I'm surprised that it's out of print. If you can find a used copy, you'll not regret it.

Without a doubt the best seafood cookbook I own
My mother picked up this book for me at an estate sale several years ago and it is my seafood bible.Everything I've made from here has come out incredible.The recipes are simple yet they taste so gourmet, and he usually uses ingredients you're likely to have around the house anyway.I highly recommend this to anyone who is looking for seafood recipes from simple to fancy...you will not be disappointed.

A "must have" for every kitchen!
Why oh why is this timeless cookbook out of print?The fish recipes are uncomplicated yet sophisticated - likely to be found in trendy restaurants today (although the book was written in 1986). We take our "Seafood Cookbook" with us on vacations knowing that the ingredients will be available in most stores and that we won't have to give up hours of "beach time" preparing a fresh and delicious seafood dinner.

Excellent recipes which are easy to prepare at home
I did not grow up eating fish, but love seafood now.I was at a loss as to how to prepare restaurant-quality recipes at home.I found this book on my mother's bookshelf, she gave it to me, and now am buying it as a giftfor friends who like to cook but do not have a source for nearly foolproofseafood methodology.An enormous variety of seafood is included;interesting ingredients are used; recipes are easily adapted tono-added-fat cooking.Most recipes can be accomplished in a half hour on awork night.All look nice on the platter and plate.You cannot go wrongwith Pierre Franey! ... Read more

Product Description
It's official: shrimp is our favorite seafood! (Well, except for canned tuna, but we won't go into that.) Rick Rodgers offers shrimp lovers more than 100 fabulous ways to simmer, saut , barbecue, or deep-fry shrimp, including casseroles, soups, salads, risottos, pasta sauces, and more. Trying to think of a quick family supper? Friends coming over for a meal on short notice? Need a cocktail party spread that will have them licking the bowl? Simply Shrimp lays a mouthwatering array of simple, fast, and delicious cooking possibilities at the shrimp fancier's fingertips. ... Read more

Customer Reviews (4)

Good straightforward recipes
Shrimp is the most popular seafood in the U.S., next to canned tuna fish. Yet most of us have a limited repertoire in cooking it. This modest cookbook, written by the always-reliable Rick Rodgers, is a collection of recipes that you really will make... or, at least, I certainly do.

It's separated into appetizers, salads, shrimp from a pot, shrimp from the skillet, shrimp with pasta or rice, shrimp from the grill, shrimp from the oven. Most of the recipes are very fast to put together -- thanks to the fast cooking time of the main ingredient -- and they're pretty darned simple. That doesn't keep them from being good eats for an ordinary weeknight dinner. I've had very good luck with Moroccan-spiced shrimp on fruited couscous; with corn, shrimp, and feta salad with chili-lime vinaigrette; and coconut shrimp with easy peanut sauce. All of which are very fast to make, require no weird ingredients, and generated no leftovers.

Several "one ingredient" cookbooks have 40-50 good recipes and then a lot of filler. I haven't found that to be true with Simply Shrimp, though admittedly many of the recipes haven't appealed to me enough to pull out the skillet. The overview gives a lot of good tips about choosing shrimp by size, and many recipes encourage you to create a stock from the shrimp shells. (It works so well that I've learned to save the shells in the freezer to create a big batch all-at-once.)

Very nice book. It won't blow you away, but you'll reach for it often.

Quick Recipes for Favorite Seafood
Flash-frozen shrimp is a staple in my freezer pantry because I can use it for a fast family meal or for a snack for drop-in guests. I wanted to try some new recipes, so I bought "Simply Shrimp" by Rick Rodgers. This high quality paperback combines the basics, such as choosing shrimp by type (warmwater,coldwater, freshwater, wild-caught, farm-raised, fresh, frozen), by size (cocktail pinks to super-colossal), and preparation (peeling, deveining, and brining), with simple recipes for shrimp stock and cooked shrimp. I discovered that this favorite seafood is not only low in fat, but, according to the cited recent Rockefeller University study, shrimp is also a heart-smart food because eating it increases the good HDL cholesterol, with no increase in the bad LDL cholesterol. This study's shrimp diet also showed lowered triglyceride levels.

So far, I like these recipes: "Scandinavian Vodka-Soused Shrimp"; "Grilled Shrimp Caesar Salad"; "Sichuan Shrimp with Cashews"; "Buttermilk Biscuits with Low Country Shrimp and Ham"; "Shrimp Diane"; "Grilled Shrimp a la Plancha with Romesco Sauce"; "Shrimp Peacemaker Sandwich." As well, the "Shrimp on Pasta and Rice" recipes I have tried are quite good. The section on grilling shrimp has seven marinade recipes. Also included are recipes for Shrimp Boil Spices and Chesapeake Bay Seasoning. The strength of this shrimp cookbook is the entrées, which are easy-to-make and delicious. However, I wish there were more appetizer and salad recipes, along with more color pictures. "Simply Shrimp" is a good cookbook for taking along on a trip or vacation where cooking will be involved.

Mouthwatering recipes in a beautifully compiled cookbook
I recieved this cookbook as a gift for Christmas and I know already that it's going to be one of my favourites. All of the recipes sound delicious and most use ingredients that you're likely to have on hand. The SpanishShrimp with Red Peppers and Garlic sauce was superb as well as fast andeasy to make.We're going to try at one recipe a week from this gem of abook!

Great recipes, Handsome book, good gift
This is an attractive book with mouth-watering recipes for shrimp-loversof all types.It will certainly give you many menu ideas, from New OrleansShrimp Ramoulade, to oriental coconut shrimp, to the elegant "MartiniShrimp Cocktail" pictured on the cover.I have enjoyed my copy somuch that I have bought additional copies as gifts.Enjoy!Bon Apetit! ... Read more

Product Description
There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it! ... Read more

Customer Reviews (6)

Great
I love this book it tells you everything you want to know about seafood plus it lets you know what it goes well with.

A great pocket-sized guide to a broad range of seafood!
Have you ever been confused with the name attached to a particular fish?Have you found yourself wondering whether the fish on display is fresh or not?Are you interested in trying a new seafood, but you'd rather know SOMETHING about it before you commit your wallet and your kitchen?

If you answered "yes" to any of these questions, you might want to invest in this little book, Field Guide To Seafood, by Aliza Green.

The book is organized logically, with some general information about fish and fish preparation, then going through 100+ species or varieties of seafood, from canned tuna to wahoo to octopus to eel.There's a lot here!And the center of the book has a large number of high-quality photographs of whole fish, fish fillets, and other seafood "sections" that you might find in a store.

One thing I really appreciated about this book is its notation for numerous species about conservation issues.Green recommends either the Oceans Alive seafood guide, or the Monterey Bay Aquarium's Seafood Watch guide. "As our oceans become depleted of once abundant fish, choosing a fish is an important decision" (p. 1). She even provides an email address for asking her a question personally!

Here's an example of the detail provided in one of the entries:

Chilean Sea Bass
-Other names
-General description
-Location and season
-Characteristics of the meat
-How to choose
-Storage
-Preparation
-One suggested recipe
-Flavor affinities

And Green doesn't sugarcoat the conservation issues:"Far less plentiful now because of overfishing, this slow-growing fish has been decreasing in size.Many are caught by illegal pirate fishermen, who take fish that are less than eight years old, before they begin to reproduce" (p. 33-34).

It's all here, whether I want to read about it or not!"The loggerhead sea turtle (Caretta caretta) is used to make a famous Maltese stew calledstuffat tal-fekruna" (p. 282).Ouch!But then, "According to conservationists, much of the shark fins are being cut from living sharks in a process called finning, leading to a rapid decline in global shark populations.Shark fins have also been reported to have high levels of toxic mercury" (p. 291).

So it's all here... the good, the bad, and... the delicious.This field guide is designed to help you make wise choices.Use a Seafood Watch guide as a bookmark, and you've got a great combination!

Great little book!
While the page size is small, the book packs a LOT of information and is very well organized.
The center 30 or 40 pages are color photos, which are clear and give a great idea of what each fish looks like.

Those photos are clearly and easily indexed, within the body of the text.
Along with many other simple icons, that let the reader absorb a lot of information very quickly.
The text also provides detailed instructions for preparing, cleaning and cooking the fish.

I look forward to seeing the other compact books in this series, which supposedly include, Spices, Meat, Cocktails and Produce.Would make a nice complete desk set for someone.

portable knowledge
I had been looking for a completely portable information book on seafood.This is encyclopedic, includes recipes and sustainability factors.
It lives in my Whole Foods bags, and even provides a pleasant distraction in traffic jams.

great reference
I bought this book as part of a birthday present for my wife.It is a wonderful reference on the subject.

The book is largely a reference guide to fresh and prepared fish and shellfish (generally).It is in a standard field-guide format with a section of pictures, and a larger section describing the seafood, how to select it, preparation suggestions, etc.

This is not a "cookbook" as such.However, it is very helpful or people who may want to have such a handy reference. ... Read more

Product Description
For close to 100 years, Seattle’s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover’s paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home. ... Read more

Customer Reviews (8)

Great easy cookbook
I like the cookbook, easy to follow, and makes me miss Seattle!
most ingredients you can find, but some are harder for us East-Coaster's
( like Dungeness crab!) but on the whole I really think this is a nice book for something different!


Jim

Pacific Northwest Colection



For those who have been to the Wonderful state of Washington, and most definitely to the Tacoma-
Seattle area thsi is wonderful to have , for the memories of Great Northwest Area Foods.

Seafood Cookbook
I purchased this book because it was listed as a favorite by a rheumatologist who wrote an article on "painfree life". I would not be without this book and use it several times a week. I didn't know there were so many delicious and very simple ways to cook fish, shrimp, muscles, and other seafood. I give this book my highest recommendation. Try it, you will love it!

Pike Place Market Recipes in My Kitchen
Having been to Pike Place Public Market and a huge fan of Pacific Northwest seafood, this was a no-brainer. The recipes are organized in sections.The first describes a history of the market.The next section is about fin fish, then shell fish, and then the odd kettle section talks about tuna, squid, and seafood combination dishes, to name a few.The recipes are easy to follow and the results are worth the effort and turn out extremely well.I bought this book along with Ray's Boathouse: Seafood Secrets of the Pacific Northwest andPure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest.So when all three arrived, I was in my glory--three Pacific Northwest cookbooks to complement my Wildwood Wildwood: Cooking from the Source in the Pacific Northwest cookbook. I did a tasting and made seven of the recipes the weekend after receiving the books.Everything was great, and I felt like I was in the Pacific Northwest again -- not in Jersey...well...

Love Pike Place Market but the cookbook?
Pike Place Market is one of my favorite places to visit.I was excited to get the cookbook and the recipes do sound yummy.However, they also require a lot of work & ingredients that I don't have time to shop for.Maybe someday when I have a lot of time on my hands.... ... Read more

Product Description
This gorgeous cookbook offers more than forty recipes from famous Savannah restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and the taste buds. ... Read more

Customer Reviews (4)

One of the best Savannah cookbooks I've bought.
If you enjoy the great restaurants in Savannah this cookbook is for you.Some of the best restaurants in town have shared their recipes.I'm always experimenting to try to duplicate some of the dishes from Savannah restaurants and this cookbook had several of my favorite.I had seen it in a Savannah store, but waited to buy it online.Delivery was speedy and I am very pleased.

Any seafood cookery collection will welcome these originals!
Savannah Classic Seafood offers a fine pick, pairing lovely color photos of traditional Low Country favorites with recipes from local restaurants. Each includes an anecdote or restaurant history for each dish, offering an added benefit of being a fine restaurant advertisement for potential visitors. Any seafood cookery collection will welcome these originals!

I'm addicted to this cookbook collection; takes the signature dishes from the best restaurants
Okay, I don't have the full collection yet so maybe I shouldn't say I am addicted to the collection...but I have three now (Dallas desserts, Savannah Seafood, andNew Orleans Seafood) and I consider them a go-to for gourmet.I chose the ones I did because 1. I spent most of my life in Dallas and can attest to the wicked desserts in restaurants there, 2. Seafood is my meat of choice and 3. see number 2.

So...back to this one.Savannah (home of Paula Dean, y'all) is known for some fine seafood and fine food in general. So the author went to some of the most popular restaurants in the area and must be one smooth talker, because the book apparently contains the recipes to their "signature" dishes.

What's different about these recipes though is that often in my cookbooks I'll see someone get a signature dish and it just has some crazy ingredients or difficult prepartion steps or something else that just makes the reader certain the restaurant didn't REALLY want you to cook it on your own. Not true here...easy to follow, normal ingredients but gourmet enough that this is a reach-for when planning a dinner party or just a really tasty family night in.

A sampling of some good ones:
Crystal Beer Parlor's Crab Stew
Firefly Cafe Corn and Crab Chowder (it's cheesy too)
Savor Savannah Savannah Crab Cakes with Romoulade Sauce (OMG!)
Sundae Cafe Sweet Potato Encrusted Grouper with Peach Chutney (tastes as good as it looks..this has a pile of crispy sweet potato shreds on top)
Pearl's Saltwater Grill Parmesan Crusted Grouper with Jumbo Lump Crab Meat
SoHo South Cafe Salmon Cakes with Cilantro Cream Sauce
Cafe 37 Oyster Po Boy
Olde Pink House Fried Oyster Caesar Salad (GREAT taste combo)
Mrs Wilkes Boardinghouse Restaurant Seafood Casserole (decadent)
The Lady and Sons Crab Stuffed Shrimp
Kasey's Gourmet Grill Shrimp and Grits (gorgeous and superb blend of flavors with these ingredients)
Sundae Cafe Margarita Grilled Scallops (literally, with tequila)

You get the idea.

Like photos? Then you are in recipe heaven. Every dish is shot up close like a peace of artwork. No need to use your imagination on how to serve a thing.

Know going in: For those who want nutritional information, it doesn't have that so you should know...but, at least for us, this is a gourmet night cookbook or dinner party cookbook because they really are restaurant quality dishes. But, really, the recipes are easy enough for any night, I guess. For that, and because no matter what sauce I use on seafood I don't feel quite so guilty because...it's just going on seafood afterall...(grin)I don't mind a bit not having nutritional in spite of the fact I am an obsessive calorie counter typically. I also, however, believe in moderation! :-)

Conclusion: With a focus primarily on crab, shrimp, oysters, and scallops, if you are a lover of the above, (and we are) the food is five star. I love this one in my colletion.

Awesome
Reviewed by Irene Watson for Reader Views (02/10)

I love seafood, especially when it is prepared the "Southern" way.Janice Shay's compilation of recipes from well-known and favorite restaurants not only gives an array of taste-bud teasers but colorful photographs to persuade the eye/brain to relish the outcome.

As a reviewer I'm asked to test three recipes and it's always difficult to decide which ones.I usually start with one that seems easy and for which I have all the ingredients.It wasn't hard to find everything in my fridge or pantry for "Watermelon and Wild Georgia Shrimp Salad" from Kayak Cafe. I didn't have the Georgia shrimp but I did have Texas bay shrimp which I'm sure were a close resemblance.The combination of ingredients (watermelon, feta cheese, cilantro, garlic) with the shrimp, greens and seasonings surprised me, but the end result was to `die for.'I have never combined watermelon and feta cheese but that's what made the salad awesome.

The second recipe I tried was "She Crab Soup" from Olde Pink House.The result was delicious but extremely rich. The thyme and celery was a good combination and added a slight flavor to the base.A bowl of this soup with a side salad is all that one would need.It was good.

"Shrimp & Grits" from Kasey's Gourmet Grille was amazing.I love grits and to combine it with my favorite seafood was a real treat.Bell peppers, leek, smoked bacon and garlic added the flavors needed to this rich dish.However, for me, the fried leek garnish is what topped it off.Gourmet grits certainly makes a statement.

What can I say?This is a keeper for sure.We often go to restaurants and admire the presentation as well as take pleasure in the flavors presented.With "Savannah Classic Seafood" by Janice Shay we can create the same ambiance in our own homes as the favorite restaurants featured in the cookbook.

... Read more

Product Description
This cookbook contains more than 250 innovative and exciting recipes plus an enormous amount of seafood information. There are thorough instructions for checking on freshness, cleaning, skinning and filleting, shucking shellfish, and other fundamentals. Photos and illustrations throughout. ... Read more

Customer Reviews (4)

GROSS!!!
If you live in a part of the country where your only options as far as seafood are concerned are nasty old and stinky or frozen for three years then by all means cook some of the travesties presented in this book. If you have access to decent fresh fish then do yourself a favor, respect the creatures that gave their lives so you can eat, and don't smother them with cheese and heavy cream. With a few exceptions (butter and shellfish) heavy dairy products have no place on fresh seafood and this book asks you to to mask and violate the flavors and textures of quality fish with piles and piles of cheese (cheese and fish? GROSS!!) Like I said, if all you have is stinky, old, nasty fish then this book will provide you with great ways of disguising their flavors. If you have access to, and enjoy the flavors of quality fresh seafood please don't ruin it with these disgusting recipes. If this is "Great American" then this nation is in a sorry state.

Seafood cookbook
If you only have one seafood cook, this should be the one. Beside outstanding recipes, the care for fish products is very detailed.
A good addition to my cookbook collection.

a bit disappointing
A meandering journey through the world of seafood and the American way. It's a decent book, and an addition to my kitchen bookshelf, but here's why the two-stars: the author has virtually nothing to say about sustainability and a fair number of the hard-working American fishermen she references use destructive methods like bottom-trawling, or things like seine nets that frequently trap marine turtles. The sections on preparing seafood seem rushed through and the author uses terms, utensils and techniques that are never defined - a real pain-in-the-arse for the novice seafood cook. As if this weren't enough, most of the recipes are portioned for serving 6-10 people, making it one of the last books on my list to whip out on a Tuesday evening for a quick dinner idea for the spouse-unit and myself.

Best recipes for Fish and Seafood
I love to cook! I always thought that fish prepared simply was best. This Loomis book really turned around my experience. She takes you on tour through areas where fish is caught and cooked. We get the recipes offisherman (they know how to do this right) and also some incredible saucerecipes. I love Sauce Piquant with Redfish. Try it and see if you don'tagree.I turn to this book so often for advice and recipes. It's a musthave if you want to do Seafood right. ... Read more

Product Description

Product Description

John Shields, author of Chesapeake Bay Cooking and host of the public television series Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America’s coastal cuisine.The recipes encompass much more than seafood and include all of the ingredients—meat, poultry, game, fruits and vegetables in abundance—that have made the coastal parts of America particularly rich in culinary traditions.

Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding.

This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons.His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant.

In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast.He re-creates the experience for home cooks with a planked salmon recipe from Portland’s acclaimed Wildwood restaurant.On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire.Along the way, he collected beloved recipes for hometown favorites across the country—Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more.

The companion volume to the television series, Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America’s coastline into your own kitchen.

The book also includes bread formulas, such as Esalen Zucchini Poppyseed Bread and Old-fashioned Hushpuppies, and desserts like Cannon Beach Marionberry Cobbler and Choclate Velvet Cheesecake. In addition, Shields provides comprehensive ingredient info plus regional snapshots, as he calls them, of Tangier Island, Virginia, among other recipe sources. Recipe headnotes offer information about contributors, and color photos throughout illustrate dishes or depict regional scenes. -–Arthur Boehm ... Read more

Customer Reviews (2)

Fish Coking
Fish are the most difficult challenges for me when it comes to cooking so this book gets high grades as being a real help. A good addition to any cooking collection.

Coastal Delight!
I loved Chesapeake Bay Cooking by this author and I adore Coastal Cooking.For anyone who has loved cooking on or by the beach, this book is a must have.It's strong in seafoodrecipes but there is so much more.The Firefly Farms Goat Cheese Cheescake is to die for!Can't wait for the companion show. ... Read more

Product Description
Do You Want To Start Living A Healthier Lifestyle Today?

Seafood is an important part of a healthy diet, so much so that the USDA has recommended that everyone should make seafood a major part of there diet.

Seafood is high in protein, yet low in fat and contains Omega 3, which has been shown to help prevent heart disease. Just look at the populations of countries whose major diet is seafood and you will see that they are much healthier.

Most people don't make seafood a major part of there diets because they believe seafood is boring or they don't like the taste. This is because they have only tried one or maybe two seafood dishes. But, seafood doesn't have to be boring or not taste good, it's all in the preparation. You can have healthy seafood dishes that taste good with the Ultimate Collection Of Seafood Recipes. Just look at a few of the recipes you will find inside:

And with over 1600 seafood recipes in all, you are sure to find some that will delight your taste buds and make you a healthier person.

Get started today eating healthier and feeling better! Order your copy of Ultimate Collection Of Seafood Recipes for only 14.97

Recipe Contents
"Grilled" Glazed Tuna Steaks
30-Min: Tuna Burgers
7 Minute Boiled Crawfish
Abalone Stuffed With Crabmeat
Accra (Saltfish Cakes)
Aceitunas Alinadas (Olives In Oil)
Aceitunas Rellenas - Stuffed Olives
Ackee - Codfish
Acrats De Morue (Catfish Fritters)
Adobong Isda (Fish In Tangy Sauce)
African Fish Curry Powder
African Malayan Curry Powder (For Meat & Fish
Agnolotti Alla Fraccaro (Crab Ravioli)
Akotonshi (Stuffed Crabs)
Al's Maryland Crab Soup
Al's Seafood Bisque
Alaska Salmon & Avocado Pasta Salad
Alaska Salmon A La Rainier
Alaska Salmon Chowder
Alaska Salmon Salad Sandwich
Alaska Seafood Pizza
Alaska Seafood Tarts
Alaskan Fish Bake
Albacore Or Yellowfin Tuna
Alfredos Barbecue Fish Marinade
All-American Salmon Saute W/Mushroom Sauce
All-American Tuna-Salad Sandwiches
All-In-One Tuna Casserole
Alligator Sausage & Crawfish Casserole
Allison's Salmon Loaf
Almond Tuna & Rice
Anchovy-Grilled Salmon Steaks
Angel Hair Pasta With Sea Scallops
Ann's Seafood Chowder
Ann's Seafood Chowder (Halifax Version)
Another Tuna Casserole
Antoine's Oysters Rockerfeller
Apple Tuna Pasta Casserole
Apricot-Glazed Fish
Art's Mock Crabmeat Casserole
Arthur Treacher Style Fish
Arthur Treacher's Fish Batter
Artichoke & Oyster Souffle
Artichoke Bottoms With Bay Scallops
Artichoke Oyster Soup
Artichokes With Spicy Crab
Asian Marinade (For Fish)
Asian Salmon Burgers
Asian-Style Salmon Stir-Fry
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
Asparagus & Crab Strata
Asparagus & Crabmeat Salad
Asparagus And Crabmeat Salad
Asparagus Crab Soup (Sup Mang Tay Cua)
Asparagus With Oyster Sauce
Asparagus-Stuffed Flounder
Aussie: Heron Island Fish With Vinaigrette
Aussie: Kingfisher Pavlova
Australian Grilled Fish
Avocado & Crab Enchiladas
Avocado Crabmeat Salad
Avocado Filled With Crabmeat
Avocado Pear With Crab~ Pear~ Peach & Primr
Avocado Stuffed With Smoked Fish (West Africa
Avocado With Crab
Avocado With Smoked Fish
Baby Shark Fry
Bacalaitos (Salt Codfish Fritters)
Bacalao A La Viszcaina (Basque Style Codfish)
Bacon & Oysters
Bacon & Smoked Oysters
Bacon And Smoked Oysters
Bacon-Broiled Scallops
Badhapu Malu (Fried Fish)
Bahama Fried Fish *
Bailey's Bouillabaisse (Fish Stew)
Baja Seafood Stew
Baked Almond Catfish
Baked Artichoke & Crab Spread
Baked Bay Scallops
Baked Bluefish
Baked Breaded Bluefish With Mock Tartar Sauce
Baked Catfish & Pecans
Baked Catfish A'la Meuni`ere
Baked Catfish Creole
Baked Catfish Fillets With Horseradish Sauce
Baked Catfish Supreme
Baked Citrus Swordfish
Baked Clams
Baked Clams Casino
Baked Clams With Black Bean Sauce
Baked Clams With Tasso Gratinee With Saffron
Baked Codfish With Spinach & Cheese Sauce
Baked Cqthi Salmon (Welsh)
Baked Crab Potatoes
Baked Crab Quesadillas


And much, much more ... Read more

Product Description
It's a local legend sitting just feet above the waters of Puget Sound on Seattle's Shilshole Bay. The view is outstanding, the Café bustling and audacious, and the restaurant elegant with a down home attitude. Simply put, it’s one of the best cold-water seafood restaurants in the world, and the locals call it Ray’s.

Ray’s Boathouse: Seafood Secrets from the Pacific Northwest includes everything from appetizers featured in Ray’s Café, like the Seafood Margarita, to tips for buying and cooking perfect salmon. With an introduction by international food writer Ken Gouldthorpe, it contains over 100 recipes for preparing and serving Ray’s best cuisine at home, all triple-tested by Executive Chef Charles Ramseyer and the Ray’s staff. A visual knockout with stunning food photography by Angie Norwood Browne, this highly anticipated cookbook offers an inspiring collection of recipes for cooks who love seafood. ... Read more

Customer Reviews (7)

Quintessentially Seattle!
I grew up on the Puget Sound and I now live in Arizona.Ray's Boathouse has been a long tradition in our family and no matter what we're celebrating, we always take our celebration to Seattle - and back to Ray's.If you are new to dining there, make sure you book early as it's nearly impossible to find a table there on most nights.

From the beautifully simmered basil oil to the rich gorgeous drawn butter.. Ray's takes the small details and intrically weaves them into each dish.My favorite... a platter of Calamari with Lemon Aioli... and of course, a NW Beer to wash it all down!

Chef Ramsmeyer is a casual friend of mine who has masterfully elevated the cuisine of Rays to something that is "other worldly".I'm very lucky to have an original, signed copy of the cookbook!!I covet my lovely book of seafood and whenever I get homesick, I just whip it out and head to my local seafood market for something that is, "quintessentially Seattle!"

My Favorite Cookbook
This is a great cookbook for seafood lovers.Ray's Boathouse is one of my favorite restaurants.I could not have been more excited to learn they had a cookbook out.

The book features tempting recipe after tempting recipe.The photography is stunning and serves its mouth-watering intentions.The recipes are easy to follow and the cookbook provides instructions for every accroutrement unlike a "competitor" that features a lot of store bought items as ingredients.The cookbook also features a glossary for those rare and less common ingredients such as Sambal Oelek and Pea Vines, both of which I have now discovered through Ray's Boathouse Seafood Secrets of the Pacific Northwest, and both of which are now favorite consumables of mine.

I wouldn't know where to begin listing all my favorite recipes, but some real standouts include:
* The Crab Cakes.My search for the quintessential crab cake recipe is now over.
* The smoked anything.'Nuff said.
* The Cioppinno.My mom never liked mussles until she had them in this dish.
* The Calamari.The texture comes out just perfect.
* The Salmon with the Blackberry-wine reduction over pea vines.This is *the* salmon-for-entertaining recipe.

Anyone who enjoys seafood in the Pacific Northwestern style can't go wrong adding this cookbook to his or her library.Those who haven't discovered Pacific Northwestern Seafood cooking methods will find this book a great introduction to the topic.

Ray's Boathouse
Not only is this a beautiful book but very informative about the Pacific Northwest's bounty of seafood. I work at an exclusive Country Club and took this book to our Chef;that week end he served a couple of recipes from it. Also I enjoyed reading the history of Ray's Boathouse.

Recipe Secrets from Ray's Boathouse
Ray's Boathouse is a legendary restaurant at Seattle's Shilshole Bay. With an enviable panoramic view of the Olympic Mountains and Puget Sound, this has become a comforting location to enjoy a meal, watch boats sail by and enjoy entertaining conversations with friends and family.

My mother loves Coconut Prawns and I think that is why she purchased this cookbook. She has been so kind as to lend it to me for a few weeks. If you love seafood you will find recipes for everything from Black Pepper Dungeness Crab to Ray's Crab and Corn Chowder. You may enjoy trying recipes for the Parmesan-Crusted Halibut or the Pan Roasted Copper River Sockeye Salmon on a bed of sweet corn and fiddlehead ferns.

Tempting Recipes:

Spiced Peach-Currant Chutney
Shrimp Spring Rolls
Roasted Garlic Cheesecake
Boathouse Salad with Raspberry Vinaigrette
Dungeness Crab Cakes with Orange Tarragon Butter Sauce
Chardonnay Prawn Butter
Scharffen Berger Chocolate Indulgence - Chocolate Ganache with Chambord Sabayon
Deep-Dish Apple Pie
Lemon Mousse
Double Chocolate Walnut Brownies

The pictures in this cookbook make you want to run down to Pike Place Market to pick up fresh fish and other supplies. You might also want to visit Larry's Market to find a few of the produce items. Well, actually, if you are in Seattle, why not just visit this restaurant. We love Rays and I'm happy my mother bought this cookbook. She might not be seeing it for a few more months although she might be seeing me because I found a $10 off coupon for a lunch or dinner at Ray's Boathouse.

While many of the recipes look very gourmet in the pictures, they are not difficult to make and your only real concern will be where to find the freshest seafood possible in your local area. Amazon also has a gourmet food section so you can look for Scharffen Berger bittersweet chocolate for the chocolate indulgence recipe. You need at least three 9.7-ounce bars and the recipe serves 12.

~The Rebecca Review

Simply A Beautiful Seafood Cookbook
This is a rare find---a local cookbook which is first class, in both its layout and recipe accumen.

The photography here is breathtaking, as it would appear the views are from this Puget Sound restraurant.Their is early into this book a two-page sunset which is simply breathtaking.This is followed by nice history of the restaurant, which now includes as one of the owners Jack Sikma of Sonics fame.

Trying to find good Pacific Northwest recipes, this one certainly provides that in abundance.Especially seafood with its Ray's Cafe Seafood Margarita; Shrimp-Stuffed Artichokes with Herbed Cream Cheese; Dungeness Crab & Rock Shrimp Cakes with Ancho Chile Mayo; Grilled Copper River King Salmon with Pinot Noir Sauce; Ray's Cafe Salmon Burger with Basil Mayo and Wasabi Slaw; Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragout; Yakima Peach & Blackberry Crisp with Caramel Sauce;

Well thoughtout and balanced work with striking photos and accompanying prose to excite one to try these Seattle favorites.Meant to please and it delivers. ... Read more

Product Description
Covers all types of dishes, from appetizers to main courses. ... Read more

Customer Reviews (3)

The New Cleanihng & Cooking Fish: The Complete Guide.......
Bought this as a gift for a male friend & he loved it!!!Book was in super condition.....looked BRAND NEW! Would purchace from this site again!Thanks!

1st Class Resource
If you are a casual fisherman/woman/child and hate to waste your catch, this is an ideal resourse for you.Cleaning your fish efficiently and preparing good meals are covered wonderfully.Highly recommended.

Expert advice from an expert
Sylvia Bashline, author of The New Cleaning & Cooking Fish, is just the right person to tell you how to clean and cook a fish that you've just caught. She's served as president of the Pennsylvania Outdoor Writer's Association and also as a board member of Outdoor Writers Association of America.

Her book makes lavish, skilful use of color photography to tell you everything you need to know about preparing a fish to eat, once you've caught it. Plus, there are dozens and dozens of mouth-watering recipes for cooking fish by every method you can imagine. ... Read more

Product Description
"His is one of the most educational and instructional books on how to cook that I've ever seen! I think Frank Davis has achieved in print what many cooking teachers wish they could do with the spoken word. I highly recommend this cookbook." -Joe Cahn, president, New Orleans School of Cooking"Louisiana seafood has its first authentic reference book, done by a native with bona fide and original recipes tested to perfection and guaranteed to be memorable. It's good . . . it's well done . . . and it's presented just the way it should be. It's going to be one of the most popular seafood cookbooks ever."-Chef Paul Prudhomme, K-Paul's Louisiana KitchenThe Frank Davis Seafood Notebook is perhaps the most comprehensive cookbook available for seafood. This isn't surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the "number-one authority on cooking and eating the fresh fish and game of Louisiana." This cookbook is jam-packed with a wealth of information on all aspects of preparing seafood, including buying, serving, freezing, and preserving, as well as a detailed discussion of basic ingredients and spices, and a rating of more than 240 species of edible fish caught in U.S. waters.Davis's recipes include traditional Cajun, Creole, and Italian favorites using fish, crab, crawfish, oysters, shrimp, and mixed seafood, with a few alligator dishes thrown in for good measure.ABOUT THE AUTHORFrank Davis is resident chef and outdoors director for WWL-TV in New Orleans (CBS). He is one of the hosts of an award-winning two-hour morning news show, and also hosts several daily programs on the outdoors, fishing, and other recreation attractions of the Crescent City. He is the author of Frank Davis Cooks Cajun, Creole, and Crescent City, Frank Davis Cooks Naturally N'Awlins, and The Fisherman's Tackle Box Bible also published by Pelican. ... Read more

Customer Reviews (5)

Frank Davis Seafood Notebook
Very informative on cooking seafood. Tells it all ! It's a must in your kitchen.

Best Cookbook For Fish
After searching for a cookbook to produce fish entrees at home that are in the style of Pappadeaux in Houston or Mulate's in Louisiana or even Galatoire's in New Orleans, I will assert that THIS IS THE ONE.The Brennan books made my head swim with baking beef bones to produce broth ingredients and boiling shrimp tails to make fish stock, and on and on.Frank Davis explains clearly and simply, without condescending, how to make seafood dishes that taste really good.He even lists possible variations on the recipes, and which fish to buy.This is a wonderful cookbook.

Best Guide to Enjoy Seafood
I have borrowed afriend's book long enough - time to have my own. I enjoy using it - others will also.

More than a cookbook
This is my kind of cooking book.It's not just a cookbook, but a textbook on seafood also.The first several chapters are just on purchacing, handling, and cooking techniques for many types of seafood.Then, the cookbook section is loaded with great recipes.Frank has a great personality.He's great to watch on tv here in New Orleans, and his humor and knowledge really come through.If you like books such as this that take you "to school", try "The Bread Baker's Apprentice" by Peter Reinhart.

The Bible of Seafood Cookery!
Written as a textbook of sorts, entirely in narrative script, this book actually teaches you how to cook seafood as opposed to how to follow just one singular recipe.It is chock full of valuable information dealing with culinary procedures, use and application of spices, techniques for preparing everything from boiled blue crabs to beer-battered alligator, and the only complete listing of every single fish that swims the waters of the Northern Gulf of Mexico and how to cook them!But the recipes themselves are special--not only unique to the famed cuisine of the Crescent City but so simple to follow and easy to prepare, both for the novice cook as well as the professional chef.It is truly one of those books a serious cook interested in preparing seafood the proper way needs to have on his or her bookshelves, and it is certainly one of those books you'll feel compelled to read from cover to cover for pure entertainment and enrichment. ... Read more

Product Description
Savory crab cakes, panfried to a crisp golden brown. Succulent sea bass roasted on a bed of fennel. Tender lobster meat cloaked in drawn butter. When it comes to fish and shellfish, there is no end to the variety of dishes both flavorful and quick-cooking that can grace your table.

In the pages of William-Sonoma Collection Seafood, you'll find more than 40 recipes for innovative appetizers and entrées as well as updated renditions of all the time-honored classics, from aromatic mussels marinière to hearty seafood paella. Whether you want to whip up a simple supper of Cajun-spiced catfish served with greens or present an elegant dish of lobster risotto drizzled with white truffle oil to hungry guests, here are ideas to suit every occasion.

The recipes are accompanied with colorful photos and helpful sidebars on ingredients and cooking techniques, making each dish easy to envision and simple to prepare. A glossary and basics section round out everything you need to know to handle seafood with success, from skinning fillets and removing pin bones to testing for doneness. An essential addition to the kitchen bookshelf, Seafood will inspire the busy cook to prepare and enjoy a healthful and delicious fish or shellfish dish on any night of the week.

... Read more

Customer Reviews (4)

Very tasty recipies
Absolutely loved shrimp recipie. My husband made it for our family dinner and everyone wanted to know the recipie. Other recipies were great too. Loved it!

Williams-Sonoma Collection: Seafood
This is another wonderful book to add to my collection! There are many great recipes to try - from the stove top, the oven and the grill - we can't wait to get started! We love seafood just any way it can be fixed and this book just broadened our horizon just that much more! Thank You!!!

You won't be disappointed
All of the Williams Sonoma Cook books are very nice.For the price, you simply cannot go wrongThe recipes are good with beautiful pictures for each one.The books can be displayed on a book holder on the counter of your kitchen.I plan to purchase more of them.

YUUUUMMMMYY
Lots of great recipes in this book. Williams Sonoma always offers great cookbooks. The photography was wonderful (as usual) and the recipes are pretty simple if you enjoy cooking. I would recommend it! ... Read more

Product Description
A collection of healthful, simple, light Italian-style seafood dishes includes more than two hundred recipes for everything from baked monkfish to clams on a half shell. 35,000 first printing. Tour. ... Read more

Customer Reviews (2)

So fresh so easy
The recipes in this book are out of this world. After a trip to the Amalfi Coast in Fall of 2001, I was inspired by the local cooking to find a book specifically on preparing Seafood Italian-style, and I couldn't have done better. My favorites so far are the Frutti di Mare, Gamberi Arrabiata (Angry Shrimp), Buttery Breaded Sole, and tonight I just made the Clams inWhite Wine. Get this book if you love Italian food, Seafood, or both. Great production values on the book: big, durable, nice paper and printing job.

Simple Italian seafood recipes with impressive results.
In this book, Ms. Klieman provides a variety of Italian seafood recipes that are generally easy to prepare and, almost without exception, delicious and impressive.When I am entertaining I consistently return to it for recipes and ideas.My only caveats in using this book is that you make sure that you use the freshest ingredients available (it makes a big difference) and that you be prepared to search around for an ingredient or two (unless you live in a city with a sizable Italian-American population).One of my favorite recipes includes boiling the feathery tops of fennel with angel hair pasta.To my horror, I found that Seattle area produce managers regularly trimmed the tops off and threw them away. ... Read more

Product Description
For families wanting to improve their eating habits and to take advantage of the health benefits of seafood, here are quick, tasty recipes low in calories, fat, salt, and cholesterol. Illustrated. ... Read more

Customer Reviews (4)

A Wonderful Gift for Seafood Lovers
When a friend recommended Seafood Twice a Week, I assumed I was getting a topical cookbook for my favorite protein source. My assumption was incorrect. This book is far more than just a seafood cookbook.

Indeed, the book is filled with many delicious recipes, but there is a wealth of information about the nutritional components of seafood as well as its important health benefits with respect to heart disease, diabetes and other chronic illnesses... particularly those of an immune or inflammatory nature.

Chapter Two provides a complete review of the safety concerns that have been addressed over the past several years with respect to seafood consumption. Taking safety a step further, Chapter Three deals with preparation of various categories of seafood. My favorite portion of that chapter addressed ways to make intelligent selections at a seafood counter. Armed with that information, I was able to abandon my usual practice of deferring to my husband the duty of shopping for seafood. But I do believe I will "forget" that the book includes details and pictures explaining how to dress a lobster. He does it so well.

Not since I read an Amish cookbook from the early 1900s have I found a cookbook that offers how-to's on topics related to procurement rather than preparation. Seafood Twice a Week carefully addresses "Concerns for the Recreational or Subsistence Angler" as well as issues of environmental contaminants and naturally occurring poisons from various seafoods.

Of course, there are those luscious recipes. No matter the occasion, you are sure to find several selections from which to choose. For that special event, why not try oyster champagne stew? If your friends are coming over for appetizers this weekend, you might want to tease their palates with hot crab and artichoke dip or shrimp-stuffed celery. The next time you're asked to bring a dish to a summer gettogether, you can't go wrong with such delights as island fresh cucumber salad or Chinese seafood salad.

The authors have given the seafood lover a wonderful gift. I have tried more than half of these recipes, and most are quick, easy to prepare, and easy on the budget. All have been beyond good. They are delightful alternatives to my worn out recipes. Nutritional information, diabetic exchanges, and suggestions for substitutions are included with each recipe.

Evie Hansen is a leader in seafood education. She is a published author and teaches year-round. She claims that her seafood experience is both practical and professional. Her fisherman husband has provided her with plenty of fish and seafood on which to try her recipes. She has appeared on television and has written articles for local newspapers as part of her crusade to better educate the public about the benefits of seafood.

Cindy Welke Snyder, MPH, RD, has written many consumer-related articles and is a frequently requested public speaker. Twelve of her over twenty years of nutrition experience were spent at Virginia Mason Medical Center in Seattle, Washington, where she counseled patients and families on various nutrition and disease states. She has also worked with female athletes and women with eating disorders.

The authors suggest Seafood Twice a Week. I could enjoy it every night of the week with this little book and its large selection of tasty choices.

by Lee Ambrose
for Story Circle Book Reviews
reviewing books by, for, and about women

excellent fish in twenty minutes or less
Seafood twice a week makes cooking delicious fish on
Tuesday night in twenty minutes a snap.Fish is very fast to cook and with this book it is always delicious.I now enjoy a much wider variety of fish.And I make restaurant quality meals in twenty minutes.

Also each kind of fish tastes best with a recipe designed to go with its distinct flavor.The author tells you which fish their recipe goes with best.Usually three or four choices of fish per recipe.

I can also use a recipe as a guideline if I don't have all the ingredients at home and it still turns out great.

I really do use this book twice a week and just bought five copies to give to family and friends.

My Favorite Cookbook!
This cookbook is excellent! I love all the recipes I have tried! They are fairly easy, full of flavor, and healthy! I enjoy eating fish but have had limited variety growing up. This book maps out the similarities between the flavor and texture of different fish, which makes it easy to try new kinds. Plus, it tells you how to substitute different fish for each recipe.

I recently started cooking for myself, and I have found this book to be the most helpful cookbook! It tells you how to shop for, how to prepare, and how to cook any type of fish. Plus, it provides a wide range of cooking ideas from grilling and baking to stovetop and microwave. It even provides helpful tips so that you know what temperatures and such to use if you want to try your own seasoning or sauce.

A must have for any fish eater, and for those who need to be fish eaters! These recipes definitely make eating fish very enjoyable!

YUM! YUM! YUM!

Something Fishy Here
A useful book with 135 pages of recipes, with additional information onnutritional and health benefits, preparation tips (e.g., shucking an oyster), and safety instructions for the cook and angler. Recipes are easyand uncluttered, with very tasty results.The book includes separatechapters on appetizers, soups and stews, sandwiches, salads, finfish,shellfish, microwaving, and baking, and special occasions (for example,oyster stuffing and Thanksgiving salmon, an everyone's favorite (?), aSunday dinner of "Halibut Pot Roast."

One complaint is thatthere are not enough baked fish recipes (nor are there menu or winesuggestions). However, this is an excellent introduction to the whys andhows of some delicious fish dishes. With numerous tables (includingnutritional and texture comparisons, and cookingand grilling techniques),index, and nutritional and diabetic exchange information for each recipe. ... Read more