From the renowned pages of The New York Times
comes this authoritative, varied, and delicious cookbook. Featuring more than 250 recipes for nearly 100 kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses, along with essential techniques for poaching, steaming, roasting, frying, sauteing, braising, and making stocks and sauces. Shopping tips are also included, along with sixteen pages of stunning photographs.
Recipes come from the Times's veteran food writers, as well as Mario Batali, Tom Colicchio, Dave Pasternack, Mark Militello, Nobuyuki Matsuhisa, and other top chefs.
Oysters with Asian Dipping Sauce
Ranging from simple to sublime, recipes include:
Malaysian-Style Ginger Crab with Chili Sauce
Red Snapper with White Asparagus
Smoked Eel with warm Potato Salad
Classic Fish Chowders
and man more.