Fish: 54 Seafood Feasts

by Cree LeFavour, Antonis Achilleos (Photographer)

Overview

Fish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish in more than 120 delicious recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each recipe is grouped into a set matching a main course of fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques for cooking seafood perfectly, including grilling, roasting, salt-crusting, and wok-braising, and all dishes feature sustainable seafood. These exciting recipes make the most of one of the world's healthiest proteins, demystifying it and suggesting a year's worth of meals for cooks of all skill levels.

Product Details

ISBN-13:	9781452109480
Publisher:	Chronicle Books
Publication date:	09/17/2013
Pages:	228
Product dimensions:	7.70(w) x 9.10(h) x 1.10(d)

About the Author

Cree LeFavour is a cookbook author based in Frenchtown, New Jersey, whose books include Poulet and The New Steak.

Editorial Reviews

10/07/2013
LeFavour’s first cookbook focused on steak, and her second was all about chicken. Her third time’s a char—an arctic char to be precise—served with eggplant, couscous, and mint, and there are 53 other “feasts” as well, featuring fish of every stripe with flavors drawn from six different global cuisines: American, Bistro, Latin, East Asian, South Asian, and Middle Eastern & Africa. The recipes are presented as complete meals, offering unique combinations of flavors that have been proven to complement each other. For instance, baked branzino is paired with watermelon-mango relish and sautéed-garlic bok choy. And fried oysters are served with spinach dal and basmati rice. Meanwhile, hints of Italy turn up in dishes like scallop-chorizo spaghetti and lobster and black truffle linguine. The book’s introduction spells out the importance of sustainable seafood and includes a handy chart of “fish you can eat in good conscience.” Though most of her prose is straightforward, LeFavour’s former career as a college writing professor sometimes makes itself known. For a green bean dish she recommends the kind with a “snappy, unbending attitude” and instructs that within a pot of thickening grits, “the bubbles should make a messy explosion on the surface.” Not to be outdone, photos by the well-established magazine photographer Antonis Achilleos are clever and crafted. A freshly caught fish in a colander sits opposite the title page, while a picked-over plate of bones is all that’s left to accompany the end flap. (Oct.)

Publishers Weekly

"We can each make a big difference by choosing ocean-friendly seafood. With these recipes, home cooks can serve delicious fish - including some new kinds - and feel good about how their ingredients were sourced."- Sheila Bowman, Monterey Bay Aquarium Seafood Watch

"We can each make a big difference by choosing ocean-friendly seafood. With these recipes, home cooks can serve delicious fish - including some new kinds - and feel good about how their ingredients were sourced."- Sheila Bowman, Monterey Bay Aquarium Seafood Watch

"We can each make a big difference by choosing ocean-friendly seafood. With these recipes, home cooks can serve delicious fish - including some new kinds - and feel good about how their ingredients were sourced."- Sheila Bowman, Monterey Bay Aquarium Seafood Watch

"Cree LeFavour has created a beautiful, wide-ranging book that makes me excited about getting down to the pleasurable business of making good seafood."
- Paul Greenberg, bestselling author of Four Fish: The Future of the Last Wild Food

"Cree LeFavour has created a beautiful, wide-ranging book that makes me excited about getting down to the pleasurable business of making good seafood."
- Paul Greenberg, bestselling author of Four Fish: The Future of the Last Wild Food

"Cree LeFavour doesn't write mere recipes-she writes symphonies of flavors, composing some of the most soulful meals I've ever come across. Her books are the most grease-splattered, dog-eared cookbooks in my kitchen, and Fish extends this extraordinary streak. It's like an ultimate greatest-hits collection from the sea."- Johnathan Miles, cooking columnist for Field Stream magazine, and author of the novels Dear American Airlines and Want Not, and of the cookbook The Wild Chef

"Cree LeFavour has created a beautiful, wide-ranging book that makes me excited about getting down to the pleasurable business of making good seafood."
- Paul Greenberg, bestselling author of Four Fish: The Future of the Last Wild Food

"Cree LeFavour doesn't write mere recipes-she writes symphonies of flavors, composing some of the most soulful meals I've ever come across. Her books are the most grease-splattered, dog-eared cookbooks in my kitchen, and Fish extends this extraordinary streak. It's like an ultimate greatest-hits collection from the sea."- Johnathan Miles, cooking columnist for Field Stream magazine, and author of the novels Dear American Airlines and Want Not, and of the cookbook The Wild Chef

"Cree LeFavour doesn't write mere recipes-she writes symphonies of flavors, composing some of the most soulful meals I've ever come across. Her books are the most grease-splattered, dog-eared cookbooks in my kitchen, and Fish extends this extraordinary streak. It's like an ultimate greatest-hits collection from the sea."- Johnathan Miles, cooking columnist for Field Stream magazine, and author of the novels Dear American Airlines and Want Not, and of the cookbook The Wild Chef

From the Publisher