Synopses & Reviews
"I don't cook or fish. This wonderful cookbook makes me regret both those decisions."
- Alan Richman
"With the publication of Go Fish, we can all learn [Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading."
- Robert Mondavi
From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easy???and faster than you might think.
An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef???s palette of herbs and spices, can yield a wide range of dinner-table masterpieces.
Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.
Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal.
Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends.
Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.
Review
Tourondel made his name as a chef of Cello, an acclaimed fish restaurant on Manhattans Upper East Side. Now he is cooking meat at BLT Steak, but this first cookbook is a collection of his favorite fish dishes, from Crab Cake Rémoulade to Gazpacho with Dungeness Crab. These reflect both his French background and training and his experience in American restaurants. While some dishes are uncomplicated, many have long ingredients lists; there are numerous boxes about the more unusual ones, as well as various techniques, but the recipe headnotes and text are somewhat pedestrian. The New York Times Seafood Cookbook offers many more recipes, both simple and sophisticated, and James Patersons Fish & Shellfish is the classic big book on the topic; Tourondels will appeal mostly to experienced cooks looking for unusual new ideas for fish dishes. For larger collections. (
Library Journal, October 15, 2004)
"...perfect for weekends when you want to spend some time in the kitchen...Every seafood lover will find something here" (Food & Wine)
"Tourondel, chef at Manhattan's acclaimed BLT Steak, translates a pro's insights, techniques, and recipes for the home cook." (Bon Appetit)
Synopsis
A reference section identifying various types of American seafood, where they come from, and tips on how to best prepare them, as well as a to-the-point section on buying and storing fish and shellfish, opens the book. Recipes in the book are contemporary and include American fish and shellfish, all prepared seasonally at home with seafood that needs no special preparation (boning, cleaning, etc.). The book is divided into the following categories: Cold Appetizers, Hot Appetizers, Soups and Chowders, Pasta and Risotto, Main Dishes, Vegetables and Sides, and Desserts. Stylish in nature, the dishes are chef's recipes, but simple requiring no stocks, no special techniques, no hard-to-find ingredients.
Daniel Boulud wrote a foreword in which he describes Tourondel as "a gifted chef" who is "particularly renowned for his instinctive knowledge of the best way to prepare all fish and shellfish" and prepares "intensely personal and creative" dishes.
Synopsis
Simple recipes for stylish seafood from the chef of New York's acclaimed new BLT: Steak restaurant.
At last! Here is the fish cookbook for home cooks looking to create elegant, flavor-rich meals without a lot of fuss. Celebrated chef Laurent Tourondel is renowned for his instinctive knowledge of the best way to prepare fish and shellfish.
In Go Fish, he shares a wonderful selection of contemporary dishes that can be made without complicated techniques or hard-to-find ingredients, such as Sea Bass Ceviche with Lemon Verbena Oil and Mussel Soup with Red Curry and Coconut. There are recipes for cold and hot appetizers, soups and chowders, and main courses plus side dishes and a few very special desserts to complement a fish-based feast.
Synopsis
"Laurent Tourondels Go Fish illustrates how with just a few key ingredients, anyone can cook with ease and inspiration. His affinity for and knowledge of seafood are unparalleled in the industry."
Thomas Keller
"A French chef in American waters, Laurent Tourondel has become synonymous with the word fish. This book is a great collection of recipes and a great reference for American home cooks wanting to master some classics or try new things."
Alain Ducasse
"Laurent is a master, renowned for his instinctive knowledge of the best way to prepare all fish and shellfishbe it raw with the perfect spices to make it melt on the palate, or flavored inventively and cooked to perfect doneness."
Daniel Boulud
"A great compilation of practical tips and seafood recipes to be cooked at home, from one of the most talented chefs in America who really understands fish. . . . Watch out!"
Eric Ripert
"This fish cookbook takes the superfluous away and brings us back to the essentials."
Jean-Georges Vongerichten
Synopsis
"I don't cook or fish. This wonderful cookbook makes me regret both those decisions."
- Alan Richman
"With the publication of Go Fish, we can all learn [Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading."
- Robert Mondavi
From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easy???and faster than you might think.
An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef???s palette of herbs and spices, can yield a wide range of dinner-table masterpieces.
Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.
Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal.
Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends.
Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.
About the Author
Laurent Tourondel (New York, NY) is the chef-owner of BLT: Steak in New York City and former chef at the acclaimed Cello. He has been profiled in numerous national magazines including the
New York Times, Gourmet, and
Food & Wine, and has appeared on national television shows including
Cooking Live with Sara Moulton and Gordon Elliott's
Follow That Food.
Andrew Friedman (Brooklyn, NY) is the coauthor of a number of cookbooks, including the award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Da Silvano Cookbook, and Tom Valenti's Welcome to My Kitchen.
Table of Contents
Foreword by Daniel Boulud.
Acknowledgements.
Introduction: Cooking at Home.
Great American Fish and Shellfish.
Buying and Storing Fish and Shellfish.
Raw Fish and Other Cold Appetizers
Hot Appetizers.
Soups and Chowders.
Pasta and Risotto.
Main Courses.
Vegetables and Side Dishes.
Desserts (A Gift from the Chef).
Techniques.
Mail-Order Sources.
Conversions.
Index.