Lot #146: The Seafood Cookbook: Classic to Contemporary (1986) by Pierre Franey & Bryan Miller

The Seafood Cookbook provides more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. Every aspect of The Seafood Cookbook reveals the authors' intention to remove the cloak of mystery that surrounds buying and preparing seafood. Chapters are organized by cooking techniques since any one technique can apply to a variety of fish. Each chapter -- on baking, sauteing, deep-frying, grilling, poaching, and braising -- offers recipes for commonly available fish that can be made in an hour or less (approx 70% of recipes). This lighter, faster, fresher approach also carries over to the later chapters on sauces, stocks, vegetables, salads, and side dishes. From classics like Oyster Stew and Salmon Mousse to the best synthesis of French techniques and the new light cuisine - deliciously realized in such dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio of Tuna with Ginger and Lime Dressing. Hardcover book. Measurements: Approximately 9.5 x 7.5 inches. Pickup category timeslot {A}