Fish & Shellfish: The Definitive Cook's Companion by James Peterson

Notes about this book

Notes about Recipes in this book

• Sauteed salmon fillets with Moroccan spices

  • Kringler on November 02, 2010

    Very good. Easy, tasty, just a little different. The spices do not overwhelm the salmon. I especially liked it because I was craving Moroccan flavors, which I do not associate with salmon. I whipped up a little sauce of chopped preserved lemons and capers sauteed in butter. If you don't have preserved lemons on hand you could just add a squeeze of lemon juice to capers sauteed in butter and pour it over the salmon.

• Spanish-style baked clams

  • Avocet on July 09, 2011

    Excellent with Manila clams. Goes well with champagne as an appetizer for a Christmas or New Year's party or dinner.

Reviews about this book

• ISBN 10 0688127371
• ISBN 13 9780688127374
• Published Feb 13 1997
• Format Hardcover
• Language English
• Countries United States
• Publisher HarperCollins Publishers Inc
• Imprint William Morrow

Publishers Text

Other cookbooks by this author

• Baking: 300 Recipes, 2000 Photographs, One Baking Education
• Baking
• Chicken and Other Poultry: James Peterson's Kitchen Education
• Cocina Esencial
• Colorado Mountain College
• Comment tout cuisiner ? (French Edition)
• Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
• Cooking
• The Duck Cookbook
• Essentials of Cooking
• Essentials of Cooking
• Essentials of Cooking
• Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
• Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
• Glorious French Food: A Fresh Approach to the French Classics
• Glorious French Food: A Fresh Approach to the Classics
• Glorious French Food: A Fresh Approach to the Classics
• Glorious French Food: A Fresh Approach to the Classics
• Glorious French Food: A Fresh Approach to the Classics
• Glorious French Food: A Fresh Approach to the Classics
• Glorious French Food: A Fresh Approach to the Classics
• James Peterson's Kitchen Education: Soups and Broths
• Kitchen Simple: Essential Recipes for Everyday Cooking
• Kitchen Simple
• Meat: A Kitchen Education
• Meat
• The New French Classics
• Sauces: Classical and Contemporary Sauce Making
• Sauces: Classical and Contemporary Sauce Making, 3rd Edition
• Sauces: Classical and Contemporary Sauce Making
• Sauces: Classical and Contemporary Sauce Making
• Sauces: Classic and Contemporary Sauce Making
• Sauces: Classical and Contemporary Sauce Making
• Sauces: Classical and Contemporary Sauce Making
• Sauces: Classical and Contemporary Sauce Making
• Sauces: Classical and Contemporary Sauce Making
• Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education
• Simply Salmon
• Simply Shrimp: With 80 Globally Inspired Recipes
• Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
• Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
• Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
• Sweet Wines: A Guide to the World's Best with Recipes
• Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
• Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
• Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
• What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks
• What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks