Synopses & Reviews
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cookand#8217;s dream. Fast. Low in fat, versatile, and healthful, itand#8217;s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. Itand#8217;s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cookand#8217;s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookeryand#151;from poaching to grilling to sautand#233;ingand#151;as well as on all the most popular seafood dishesand#151;from appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.
"Grilling and smoking are among the finest cooking methods for fish and shellfish, and Karen and Judith are among the finest home cooks we know. With them as your guides, you'll soon serve up flavor, fun, and even a boatload of fish tales." Cheryl Alters Jamison and Bill Jamison, award-winning authors of Smoke & Spice, Born to Grill, and American Home Cooking
"Karen and Judith have mastered the art of using fire and smoke to create wonderful, flavorful, and simple recipes that you will use many times over. This book will not sit on your shelf." Waldy Malouf, chef/co-owner of Beacon Restaurant and author of The Hudson River Valley Cookbook
"When I think of fish and seafood I think of the West Coast and the East Coast. When I think of grilling and smoking I think of the Midwest. Karen and Judith have brought them together with this collection of excellent and exciting recipes and procedures. I recommend this cookbook to everybody it's that good." Paul Kirk, author of Paul Kirk's Championship Barbecue Sauces
"Karen Adler and Judith Fertig are masters of smoke and fire, and their mouthwatering new book tells you just about everything you need to know about grilling and smoking seafood." Steven Raichlen, author of The Barbecue! Bible and How to Grill
"Cort Sinnes reigns!" --Karen Adler and Judith Fertig, authors of 25 Essentials: Techniques for Planking and 25 Essentials: Techniques for Grilling Fish "A master of backyard cooking" --James McNair, author of James McNair
Moonen is a fish guy, having served as chef-owner of two seafood temples in New York City. In this new book, he shares his expertiseand#151;from how to shop for fish to how to clean it and how to cook it. The cleaning, scaling and filleting pages are particularly good, with clear instructions and excellent photos that leave little room for doubt. Moonen, with coauthor Finamore (Tasty), covers everything from American classics like Manhattan Clam Chowder to modern dishes such as Creamy Fennel Soup with Salmon and Citrus Ragu. What separates this book from others is its focus on sustainability. Moonen is a founding member of Seafood Choices Alliance and an early advocate for chefs making responsible choices when it comes to seafood. The first chapter contains a list of each fish in the book, the best way to cook it and the state of its population. There are no endangered fish on the list (or in the book), because, as Moonen explains in his introduction, and#147;I'm holding off for the time when I can feel confident that these populations are strong again.and#8221; For a chef whose current venture is a 16,000-square-foot restaurant in Las Vegas, this kind of restraint might seem surprising, but given the dramatic collapse of seafood populations, Moonen is a welcome and essential voice in the home chef's kitchen. (May 21) Copyright and#169; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Publishers Weekly, Starred
" A great cookbook inspires you to cook. That's the premise behind our new cookbook club. . . In Fish Without a Doubt, chef Rick Moonen, of Rick Moonen's RM Seafood in Las Vegas, and coauthor Roy Finamore have drafted a blueprint for minimizing handwringing in the store and kitchen and maximizing pleasure at the table. . . Moonen takes the fear out of serving fish whenever the mood strikes and#151; which, with this book in hand, may be a lot more often." Gourmet
and#147;Fish Without a Doubt is a godsend.and#8221; (T. Susan Chang, NPR)
and#147;Without a doubt, a great fish book!and#8221; (Daniel Boulud)
and#147;Classic, modern, authoritative, and approachable, this book is a must for any fish lover.and#8221; ( Jacques Pand#233;pin) and#147;Rick Moonen provides a and#145;how-toand#8217; guide that helps readers eat well, while taking better care of themselves and the oceans.and#8221; (Rebecca Goldburg, Ph.D., senior scientist, Environmental Defense)
"Prairie Home Breads
is packed with interesting breads and fascinating stories from the Heartland. These unique, traditional breads should be lovingly made at home and shared with family and friends. You'll never find them in a bakery. Create your own baking traditions using Judith Fertig's inspiring recipes." --Amy Scherber, author of Amy's Breads
and owner of Amy's Breads, New York City
“Prairie Home Breads reminds me again of what it is that makes bread so special—its ability to connect us to something deep inside. Whether a taste memory or that warm place of comfort, bread, and certainly these breads from our own prairie Heartland, expand our awareness of the universal implications of that simple, but infinitely profound, staff of life.”—Peter Reinhart, author of The Bread Baker’s Apprentice and Bread Upon the Waters
“Prairie Home Breads is a deceptively humble title for a fascinating book of modern homemade breads infused with the flavor of yesteryear. America’s Heartland has been almost a secret cache of enviable breadbakers and Judith Fertig has given us a taste: family recipes, bakery specialties, a sense of place, a who’s who on the baking scene. Maybe we don’t grow our own wheat or churn our own butter anymore, but we can most certainly bake our own bread with the heart-to-heart soul of American bakers in every loaf.”—Beth Hensperger, author of The Bread Lover’s Bread Machine Cookbook and The Best Quick Breads
"Thsi book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!" --Gale Gand, executive pastry chef at Tru and host of the Food Network's Sweet Dreams
"Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely and up on your bedside table as your kitchen counter." --Regan Daley, author of In the Sweet Kitchen
"A significant addition to the sweet subject of desserts, Judith Fertig's American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming." --Marcel Desaulniers, author of Death by Chocolate
Never before has fresh fish been more readily available or popular than it is today. In their new cookbook Fish & Shellfish, Grilled & Smoked
, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade.
Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.
Two grilling experts demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish. They cover the basics of equipment, techniques, and fish substitution guidelines, plus offer 300 easy-to-follow recipes. 60 illustrations.
Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.
Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals.
Recipes include: Grilled Tuna with Fresh Peach and Onion Relish
Salmon with Tunisian Spiced Vegetables
Teriyaki Stir-Grilled Mahimahi
Tequila-Lime Grilled Shrimp
Latin Loverand#8217;s Grilled Baby Squid
Balsamic Smoked Haddock
Apple Cider-Smoked Trout with Horseradish Cream
Fresh Corn and Smoked Clam Cake with Ancho Chili Sauce
Smoked Scallops with Citrus Vinaigrette
Orange and Red Onion Salad
PRAISE for FISH & SHELLFISH, GRILLED & SMOKED “Karen Adler and Judith Fertig are masters of smoke and fire, and their mouthwatering new book tells you just about everything you need to know about grilling and smoking seafood.”—Steven Raichlen, author of The Barbecue! Bible
and How to Grill
“When I think of fish and seafood, I think of the West Coast and the East Coast. When I think of grilling and smoking, I think of the Midwest. Karen and Judith have brought them together with this collection of excellent and exciting recipes and procedures. I recommend this cookbook to everybody—its that good.”—Paul Kirk, author of Paul Kirks Championship Barbecue
“Karen and Judith have mastered the art of using fire and smoke to create wonderful, flavorful, and simple recipes that you will use many times over. This book will not sit on your shelf.”—Waldy Malouf, chef/co-owner of Beacon Restaurant and author of The Hudson River Valley Cookbook
Prairie Home Breads proves that not only is the Midwest where Americas grains are grown, but its also where the art of bread baking is taken seriously.
To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmers markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers.
Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
100 easy-to-make, versatile recipes for weeknight dinners on the grill.
350 recipes for BBQ and grilling with simple and clean technique instructions.
400 star-spangled, razzle-dazzle recipes for America's best loved desserts.
Theres something fishy going on - on the grill, that is. Thats a good thing, when were talking grilled seafood. Its easy to cook up great fish and shellfish on the grill, once youve mastered the essentials. Lucky for you, youve found those essentials, right here in this book. With this handy guide by your side, you wont be fishing for compliments - theyll swim right up to you. Go fish, anyone?
Recipes in this handy volume include Grilled Tilapia with Spicy Lemon Pepper Rub, Asian Tuna Burgers with Wasabi Mayo, Herb-Grilled John Dory with Rosemary Aioli, Pernod-Buttered Lobster Tail, and Grilled Crab Cakes with Chile-Lime Sauce.
Got wood? You should. Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Best part is, you dont need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book. With the 25 essential techniques youll find in these pages, youll be planking like a pro in no time—outdoors and in. This book features tempting fare such as Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Plank-Roasted Pears with Blue Cheese, Cheese- and Herb-Stuffed Planked Portobello Mushrooms, and Garlic and Rosemary-Slathered Planked Pork Chops. Armed with this concise and handy primer, anyone can become a planking and grilling pro in no time!
About the Author
Karen Adler is the president of Pig Out Publications, Inc., a barbecue/grilling book publisher and distributor; a culinary instructor; the author of 11 cookbooks, including Easy Grilling & Simple Smoking with the BBQ Queens
(co-authored with Judith Fertig); and a spokesperson for the National Barbecue Association.
Judith M. Fertig is the author of four previous cookbooks, including Prairie Home Breads and the James Beard Book Award- and IACP Cookbook Award-nominated Prairie Home Cooking. She writes a weekly cooking column for the Kansas City Star and has contributed to numerous national publications.
Table of Contents
Starters 1 Asparagus Wrapped in Provolone and Prosciutto: Wrapping and Grilling Vegetables 2 Classic Bruschetta: Grilling Bread 3 Grilled Quesadillas: Grilling Flatbread 4 Shrimp with Basil and Prosciutto: Wrapping and Grilling Shellfish 5 Mussels Bordelaise: Foil-Packet Grilling 6 Three Satays: Grilling Kabobs and#160; Seafood and Poultry 7 Tuna Steaks with Green Olive Sauce: Grilling Firm Fish 8 Tunisian Tilapia in Pita: Grilling Delicate Fish 9 Grilled Sea Scallops with Bay Leaves: Grilling Shellfish 10 Chicken Breasts with Chevre and Yellow Pepper Puree: Grilling Boneless Poultry 11 Thunder Thighs: Grilling Bone-In Poultry 12 Quartered Duckling with Fig and Green Olive Sauce: Grilling Duck and#160; Meat 13 Red Rooster Flank Steak: Grilling with a Marinade 14 Steak with Salsa Verde: Grilling Thick Boneless Steaks 15 Porterhouse for Two with Cambozola Butter: Grilling Thick Bone-In Steaks 16 Barbecued Country-Style Pork Ribs: Grilling Ribs 17 Pork Loin with Dijon Mascarpone: Grilling Loin Roasts 18 Marsha's Miracle Butterflied Leg of Lamb: Marinating and Grilling Large Cuts of Meat and#160; Vegetables 19 Grilled Zucchini with Herbs: Grilling Sliced Vegetables 20 Garlicky Grilled Tomatoes: Grilling Delicate Vegetables 21 Grilled Whole Escarole: Grilling Leafy Vegetables 22 Simple Grilled Potato Wedges: Grilling Hard Vegetables 23 Grilled Whole Eggplant: Grilling Whole Vegetables and#160; Desserts 24 Caramelized Fruit Kabobs: Grilling Fruit 25 Dessert Bruschetta with Cheese and Honey: Grilling Bread and Cheese