Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you explore Fish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Other cookbooks by this author

• Baking: 300 Recipes, 2000 Photographs, One Baking Education
• Baking
• Baking
• Chicken and Other Poultry: James Peterson's Kitchen Education
• Cocina Esencial
• Colorado Mountain College
• Comment Tout Cuisiner
• Comment Tout Cuisiner
• Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
• Cooking
• Cooking
• Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
• Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
• 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 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
• Glorious French Food: A Fresh Approach to the Classics
• Kitchen Simple: Essential Recipes for Everyday Cooking
• Kitchen Simple: Essential Recipes for Everyday Cooking
• Kitchen Simple
• Meat: A Kitchen Education
• Meat: A Kitchen Education
• Meat: A Kitchen Education
• The New French Classics
• Sauces: Classical and Contemporary Sauce Making
• 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, 3rd Edition: Classical and Contemporary Sauce Making
• Sauces, 4th Edition: Classical and Contemporary Sauce Making
• Sauces, Salsas, & Chutneys: Kitchen Education Series
• Simply Salmon
• Simply Shrimp: With 80 Globally Inspired Recipes
• Soups and Broths: James Peterson's Kitchen Education
• 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
• Splendid Soups, Revised and Updated Edition: 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
• 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
• What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks