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The fishmonger's apprentice : the expert's guide to selecting, preparing, and cooking a world of seafood, taught by the masters / Aliza Green ; with photography by Steve Legato.

By: Green, Aliza [author.].
Contributor(s): Legato, Steve [photographer.].
Material type: materialTypeLabelBookPublisher: Beverly, Mass. : Quarry Books, c2010Description: 208 p. : col. ill. ; 26 cm. + 1 DVD(sd., col. ; 4 3/4 in.).ISBN: 9781592536535; 1592536530.Subject(s): Cooking (Fish) | Cooking (Seafood)DDC classification: 641.6/92 Online resources: Contributor biographical information | Publisher description
Contents:
A fishmonger's taxonomy -- A few good tools -- Jay Silver: retail fishmonger for eighteen years -- Cesare Casella: Proprieter of Salumeria Rosi, New York City, and Dean of the Italian Culinary Academy -- Velia de Angelis: chef, cooking teacher, and co-owner of La Champagnia, Orvieto, Italy -- Brooks Takenaka: assistant general manager of United Fishing Agency, Honolulu, Hawaii -- Lance Forman: managing director of H. Forman & Son, London -- Aglaia Kremezi: Greek culinary authority, author, and journalist -- Natalie Webster: director of operations for American Albacore Fishing Association and member of a fifth-generation albacore tuna fishing family -- Hagen Stehr and Jemma McCowan: founder and marketing consultant of Cleanseas -- Janet Amateau: chef/owner of Tradescàntia Terrace Restaurant, Pineda de Mar (Barcelona), Spain -- Michael McNicholas:operations and quality control manager for Uoriji Fresh (superfrozen fish from Japan) -- Chris Leftwich: chief inspector to the Worshipful Company of Fishmongers', London -- Zarela Martinez: owner of Zarela Restaurant, New York City, and cookbook author -- Sandy Nguyen: founder of Coastal Communities Consulting -- Sheila and Mike Dassatt: co-founders of the Downeast Lobstermen's Association, Belfast, Maine -- Franz Sydow: Venezuelan restaurateur and founder of Aruba Gastronomic Society -- Sinclair Philip: owner of Sooke Harbour House, Vancouver Island, British Columbia, Canada -- David Mink: founder of The Oyster House, Philadelphia, Pennsylvania.
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Non Fiction Stratford
Non Fiction
Non Fiction 641.692 GRE (Browse shelf) 1 Available A0067722X
Total holds: 0

Enhanced descriptions from Syndetics:

<p>An ocean of fish and seafood preparation techniques at your fingertips!</p> <p>In The Fishmonger's Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources--far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood--from fishing line to filleting knife and beyond--and gives you instructional content like no other book has before.</p> <p>Inside, you'll find:</p> <p>- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more</p> <p>- Extensive interviews with seafood experts as they share their old-world, classic skills</p> <p>- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger--good for foodies and chefs alike</p> <p>- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs</p> <p>Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!</p>

Includes bibliographical references (p. 200-201) and index.

A fishmonger's taxonomy -- A few good tools -- Jay Silver: retail fishmonger for eighteen years -- Cesare Casella: Proprieter of Salumeria Rosi, New York City, and Dean of the Italian Culinary Academy -- Velia de Angelis: chef, cooking teacher, and co-owner of La Champagnia, Orvieto, Italy -- Brooks Takenaka: assistant general manager of United Fishing Agency, Honolulu, Hawaii -- Lance Forman: managing director of H. Forman & Son, London -- Aglaia Kremezi: Greek culinary authority, author, and journalist -- Natalie Webster: director of operations for American Albacore Fishing Association and member of a fifth-generation albacore tuna fishing family -- Hagen Stehr and Jemma McCowan: founder and marketing consultant of Cleanseas -- Janet Amateau: chef/owner of Tradescàntia Terrace Restaurant, Pineda de Mar (Barcelona), Spain -- Michael McNicholas:operations and quality control manager for Uoriji Fresh (superfrozen fish from Japan) -- Chris Leftwich: chief inspector to the Worshipful Company of Fishmongers', London -- Zarela Martinez: owner of Zarela Restaurant, New York City, and cookbook author -- Sandy Nguyen: founder of Coastal Communities Consulting -- Sheila and Mike Dassatt: co-founders of the Downeast Lobstermen's Association, Belfast, Maine -- Franz Sydow: Venezuelan restaurateur and founder of Aruba Gastronomic Society -- Sinclair Philip: owner of Sooke Harbour House, Vancouver Island, British Columbia, Canada -- David Mink: founder of The Oyster House, Philadelphia, Pennsylvania.

System requirements for DVD not specified.

Reviews provided by Syndetics

Library Journal Review

Of foodstuffs, the preparation of seafood from catch to table may be the most unfamiliar to the consumer. James Beard award winner Green (coauthor, Ceviche!) expands upon her authoritative and encyclopedic Field Guide to Seafood in a tremendously clear-cut visual guide to choosing, cooking, storing, cleaning, boning, and filleting finfish and other seafood. Close-up pictures and explicitly detailed step-by-step directions are delivered by master fishers, buyers, mongers, and chefs and turn what could've satisfied alone as an excellent technique guide into a buoyant explication of how to respectfully and sustainably navigate an industry marred by pollution, overfishing, and a general lack of product awareness, all of which is frequently reprocessed into skepticism and fear. The accompanying DVD contains downloadable recipes and video versions of the technique how-tos. VERDICT The "fish to fillet" photography may not be for the squeamish or for animal rights advocates (though more humane cooking alternatives for lobsters and crab are offered), but this is an absolutely indispensable technical resource for seafood cooks and aficionados. Highly recommended.-Ben Malczewski, Ypsilanti Dist. Lib., MI (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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