Hardcover; Published 5/1/2000; 208 Pages; ISBN 9780060193379
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Shrimp are available everywhere, salmon is farmed and therefore reliable and featured in fish stores and supermarkets and fish steaks (tuna, halibut, swordfish) are practically convenience food. All that's missing for the practical home cook are contemporary, sensible, tasty recipes.
Leslie Glover Pendleton, veteran recipe writer and developer, demystifies and simplifies seafood cooking with a wonderful assortment of 120 recipes that widens the cook's repertoire beyond a pat of butter and a lemon wedge. Using familiar ingredients and simple techniques—no scaling, gutting or filleting here!—Pendleton has created such mouthwatering seafood specialties as Orange Glazed Shrimp with Gingered Cucumber Salsa and Sesame Crusted Salmon Teriyaki, along with a chapter of side recipes for such welcome accompaniments as Broccoli Rabe with Balsamic Vinegar and Mashed White Beans and Garlic. After trying these naturally healthy quick recipes, home cooks will be disappointed when they eat fish they haven't prepared themselves!
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