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This is the most comprehensive guide available to fish and shellfish of all kinds, written by a top expert in the field.
Fishmonger and former chef Paul Johnson has spent over 25 years supplying top chefs with high-quality, sustainably-caught seafood. His customers include such high-profile chefs as Michael Mina, Alain Ducasse, Thomas Keller, Paul Bertolli, Todd English, Mark LoRusso, Daniel Boulud, Nancy Oakes, Rick Moonen, Judy Rogers, Paul Bartolotta, and Alice Waters, among others. In this book, Johnson provides all the answers a home cook could need on preparing delicious, safe, environmentally-friendly fish and shellfish. The book includes a breakdown of fish species with details on each fish's biology, how it may be caught, health and environmental issues, purchasing and cooking recommendations, and nutrition information. Johnson also explains the seasonality of different fish and shellfish, and gives readers advice on navigating the confusing fish market and making sure to select healthy, non-endangered species of seafood.
In addition, the book demystifies the health concerns surrounding certain species of fish, with detailed information on mercury levels, the risks of seafood to pregnant women, and other contemporary health issues. Johnson provides detailed preparation instructions for each type of fish and shellfish, and black and white step-by-step photographs illustrate difficult techniques. Also included are 93 recipes for everything from Catfish Tacos and Mediterranean Baked Cod to Steamed Clams with Lemongrass and Bluefish Tartare with Rhubarb. A full-color insert completes the package, with food photos of plated dishes as well as gorgeous scenery andaction shots from Johnson's Bay Area fish market.
With its accessible and authoritative advice, this book is a must-have for anyone who needs comprehensive, current information on preparing and enjoying quality seafood.
Synopsis:
A unique cookbook and guide to healthful, eco-friendly seafood
Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. In Fish Forever, Johnson offers a cookbook for anyone who loves fish, but worries about overfishing, contaminants like mercury, and other serious health and ecological issues.
Fish Forever reveals which species of fish you should and shouldn't eat, based on how endangered, contaminated, and tasty they are. Plus, Johnson includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish.
Provides in-depth guidance on 70 fish species along with 96 international recipes that highlight the outstanding culinary qualities of the fish used
Includes more than 60 beautiful color photographs, as well as plenty of cooking tips and helpful sidebars
Winner of the coveted IACP Cookbook of the Year award
Fish Forever is a must-have kitchen resource for seafood lovers—and Earth lovers—everywhere.
Synopsis:
Advance Praise for Fish Forever
"This is the best book on seafood I know and, frankly, one of the most useful books on food as well. Paul has masterfully integrated recipes, shopping advice, health information, and plenty of delicious seafood lore, while translating the ubiquitous mantra of 'sustainability' into a practical and inspiring approach to cooking. I learned something on every page and plan to order a copy for every cook at Zuni."
—Judy Rodgers, chef and owner, Zuni CafE, san francisco, author of The Zuni CafE Cookbook
"At last, we have the fish book that everyone has been waiting for—encyclopedic, original, eco-conscious. Paul Johnson has practically defined what it means to be a purveyor of fish solely from sustainable sources. He tells us everything we need to know about keeping fish on the planet and how to enjoy them. This is the book that finally will get fish onto your table—and keep them there."
—Patricia Unterman, chef and owner, Hayes Street Grill, San Francisco
"This is a book where even old salts—those who've spent decades battling to make our waters fishable and our fish edible—will find something new. It is destined to become the essential reference source on seafood for consumers and cooks. Paul Johnson offers an insider's insight into seafood decision making that will be good for the person and the planet."
—Zeke Grader, Executive Director, Pacific Coast Federation of Fishermen's Associations
Paul Johnson (Berkeley, CA) is the owner of the Monterey Fish Market, which he founded in 1979. A former chef, he is the coauthor of The California Seafood Cookbook and serves on the advisory board of the Monterey Bay Aquarium's Seafood Watch Program.
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Subject:
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Subject:
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Subject:
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Copyright:
2007
Publication Date:
20110304
Binding:
Electronic book text in proprietary or open standard format
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Used Hardcover
Paul Johnson
0 stars -
0 reviews
$17.50
In Stock
Product details
480 pages
John Wiley & Sons -
English9780764587795
Reviews:
"Synopsis"
by Wiley,
A unique cookbook and guide to healthful, eco-friendly seafood
Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. In Fish Forever, Johnson offers a cookbook for anyone who loves fish, but worries about overfishing, contaminants like mercury, and other serious health and ecological issues.
Fish Forever reveals which species of fish you should and shouldn't eat, based on how endangered, contaminated, and tasty they are. Plus, Johnson includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish.
Provides in-depth guidance on 70 fish species along with 96 international recipes that highlight the outstanding culinary qualities of the fish used
Includes more than 60 beautiful color photographs, as well as plenty of cooking tips and helpful sidebars
Winner of the coveted IACP Cookbook of the Year award
Fish Forever is a must-have kitchen resource for seafood lovers—and Earth lovers—everywhere.
"Synopsis"
by Wiley,
Advance Praise for Fish Forever
"This is the best book on seafood I know and, frankly, one of the most useful books on food as well. Paul has masterfully integrated recipes, shopping advice, health information, and plenty of delicious seafood lore, while translating the ubiquitous mantra of 'sustainability' into a practical and inspiring approach to cooking. I learned something on every page and plan to order a copy for every cook at Zuni."
—Judy Rodgers, chef and owner, Zuni CafE, san francisco, author of The Zuni CafE Cookbook
"At last, we have the fish book that everyone has been waiting for—encyclopedic, original, eco-conscious. Paul Johnson has practically defined what it means to be a purveyor of fish solely from sustainable sources. He tells us everything we need to know about keeping fish on the planet and how to enjoy them. This is the book that finally will get fish onto your table—and keep them there."
—Patricia Unterman, chef and owner, Hayes Street Grill, San Francisco
"This is a book where even old salts—those who've spent decades battling to make our waters fishable and our fish edible—will find something new. It is destined to become the essential reference source on seafood for consumers and cooks. Paul Johnson offers an insider's insight into seafood decision making that will be good for the person and the planet."
—Zeke Grader, Executive Director, Pacific Coast Federation of Fishermen's Associations
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