Cakes or Fish Seafood

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