Cakes
Author: Linda Fraser
50 delicious classic cake recipes for every occasion.
Go to: The Elephant and the Dragon or Ronald Reagan
Fish & Seafood
Author: Patrik Jaros
Saltwater fish, crustaceans, all culinary delights of the sea are joined together in this illustrated cookbook. The distinctive component here is the concentration on different ways of preparing the dishes: turbot is sauteed and baked, other fish are steamed, boiled, grilled, poached, fried, baked in a salt crust or are the extra something special in a stew. Preparation of each recipe is shown with detailed directions: from cleaning to removing the scales and filleting the fish to preparing lobster, crab and octopus. Recipes for fish stock and classics like Rouille or white wine sauce round off this diverse cookbook.
Publishers Weekly
"From caviar to grouper, mussels, salmon and shrimp; from filleting to poaching." These words on the title page are most of the explanation readers will get in this beautiful cookbook. But judging from the brief and garbled introduction, they should be grateful ("Large fish, small fish, crab, mussels, shellfish, algae, sea urchins, prawns-each desiring to be prepared freshly and flavoursome"). Primarily, it's the colorful full-bleed photographs and spreads that tell this cookbook's story, while the recipes are succinct and to the point. In fact, the photos sometimes offer more explanation than the recipes, as in Cod on a Bed of Beetroot with Warm Beans and Marinated Herbs (the photograph shows would-be cooks that they should use long, green beans, not round, brown ones). The beautiful images also offer blow-by-blow details for tasks like "Preparing a sea bream" (eight sequential photos accompany the directions). The recipes are organized by degree of difficulty in the table of contents (one star being the easiest, three the most complex) and are clearly marked throughout the book with stars and large numbers that give prep time. Measurements from around the world (in liters, fluid ounces or cups) make this an international book, which also means the fish and seafood included may not all be familiar to American readers (e.g., whelks, brill, Dublin Bay prawns, Saint Peterfish). The preparations are international too, drawing on the cuisines of Britain, France, Italy, Japan and elsewhere. (Sept.) Copyright 2004 Reed Business Information.
Table of Contents:
| Level of difficulty: low | |
| Baked razor clams with garlic and soy sauce | 54 |
| Boiled whelks with aioli | 13 |
| Fillet of salmon on radish salad with chive vinaigrette | 10 |
| Fried sardines with olives | 38 |
| Mussels a la Provencal | 44 |
| Mussels with vegetables in white wine sauce | 46 |
| Rouille | 20 |
| Sauteed Dublin Bay prawns in parsley butter | 37 |
| Three ways to prepare prawns | 16 |
| Sauteed shrimp on avocado salad with pomegranate seeds | 28 |
| Small monkfish on a bed of stewed pepper and onion with rosemary | 24 |
| Small potatoes with sour cream and caviar | 50 |
| Swordfish with green olives, dried tomatoes and water cress | 56 |
| Three ways to prepare tuna | 42 |
| Toro with wasabi | 49 |
| Level of difficulty: medium | |
| Baked red mullet with yellow cherry tomatoes and black olive tapenade | 70 |
| Bay leaf sauteed Saint Petersfish on a bed of orange and endive | 148 |
| Boiled crayfish with cocktail sauce and salad | 76 |
| Bouillabaisse with Rouille | 73 |
| Cockles in beer sauce and red wine onions | 82 |
| Coconut-coated octopus kebabs on spicy tomato onion sauce | 86 |
| Cod on a bed of beetroot with warm beans and marinated herbs | 96 |
| Crayfish stock | 60 |
| Crispy catfish on red pepper and fennel with saffron sauce | 103 |
| Curry of cod with papaya and roasted cauliflower florets | 138 |
| Deep-fried brill with french fries / fish and chips | 93 |
| Dried cod and mashed potato with garlic cream sauce | 137 |
| Dried cod crostini with tomatoes and spring onions | 132 |
| Fish stock | 152 |
| Grilled red scorpion with fennel leaves on a bed of broad beans and garlic | 123 |
| Grilled whole catfish with mint | 115 |
| Lemongrass red snapper with broccoli and ginger | 85 |
| Marinated octopus and white bean salad | 91 |
| Red snapper fillet on a bed of radicchio and frisee with black olive pesto | 112 |
| Rustic pureed fish soup with saffron and basil | 80 |
| Saint Petersfish on a bed of lentils and balsamic bacon sauce | 129 |
| Salmon in vegetable-citrus marinade on potato rosti with paprika yoghourt | 144 |
| Sauteed crayfish with spaghettini and fresh tomatoes | 78 |
| Sauteed skate wing a la Grenoble with boiled potatoes | 65 |
| Sauteed turbot in tarragon butter and mashed potatoes | 143 |
| Sea bream in three different salt crusts | 108 |
| Serrano-wrapped salmon scaloppine on spinach and sage potatoes | 125 |
| Spicy herb-milk hake with chilli oil and steamed rice | 140 |
| Tortilla with whitebait on chiabatta with aioli | 68 |
| Whole sauteed sole in sage butter with parsley potatoes | 98 |
| Level of difficulty: high | |
| Baked whole grouper on a bed of cherry tomatoes, aubergine and green peppers | 163 |
| Broiled sea urchin with brill fillets | 168 |
| Cream of shellfish soup | 188 |
| Creole style skate wing with couscous | 185 |
| Lobster pot au feu in cognac tomato sauce | 180 |
| Monkfish medallions on roasted artichokes with diced potatoes and red wine butter sauce | 172 |
| Poached bows of sole with champagne sauce and caviar | 159 |
| Salmon filled cucumbers with dill sauce | 174 |
| Sea urchin sauce | 166 |
| Sea urchin soup with creme fraiche and chervil | 170 |
| Turbot fillet with tomato-mustard crust on a bed of spring leeks and white wine sauce | 179 |
| White wine fish sauce | 160 |
| Filleting a brill | 94 |
| Filleting a catfish | 118 |
| Filleting a monkfish | 150 |
| Filleting a Saint Petersfish (dory) | 130 |
| Preparing a sea bream | 104 |
| Time index | 190 |
