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FISH ON A FIRST NAME BASIS: HOW FISH IS CAUGHT, BOUGHT, CLEANED, COOKED, & EATEN
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FISH ON A FIRST NAME BASIS: HOW FISH IS CAUGHT, BOUGHT, CLEANED, COOKED, & EATEN

Author: Rob Deborde
Publisher: VHPS (HOLT & ST MARTINS), Apr 2006
Binding: Hardcover
ISBN: 0-312-34220-9

Synopsis
Ultimate guide to fish & shellfish, from deep to dock to dinner plate. A fun, illustrated cookbook & witty guide to the science & history of buying & eating seafood - from an expert food writer. Informative, witty, & easy to read. 50 B&W photos, 50 illus, & 50 charts; 7.5x9 inches, 208 pgs.

More Information
Where should you buy fish? How should you prepare it? And what's in a name? If you're a fish, quite a bit. Culture, history, mythology, marketing...all of these can be found in the names of everyday seafood, but knowing the names is just the beginning, and that's where Fish comes in.

For example, do you know:
* Where your fish came from?
* When a shrimp is a prawn?
* Chilean Sea Bass is actually Patagonian tooth-fish?

Full of eye-opening fish facts, helpful seafood secrets, and delicious recipes, Fish addresses the biology, catch methods, preparation, and cooking of all popular sea creatures like crab, salmon, lobster, squid, tuna, clams, mussels, scallops, shrimp, oysters, and mahi mahi. Perfect for both novices and experts!

Whats in a fishs name? History, mythology, and marketing: Youll find each in the names of everyday seafood, although sometimes its what you dont find thats most interesting. Consider the Patagonian toothfish. Never heard of it? Thats because its Chilean Sea Bass on menus, even though its not a bass, nor is it found primarily off the coast of Chile. Perhaps youd prefer a nice Pacific red snapper fillet? Too bad, all fish sold using that name are actually rockfish. You could always order a jumbo shrimp . . . or would that be a colossal prawn? And if the menu says dolphin, what are you eating, really?
Of course, knowing the name of a fish is just what comes before eating it, and Fish on a First-Name Basis contains more than a hundred mouthwatering recipes, from classic fish-and-chips, lobster rolls, and crab fritters to Scalloped Ceviche and Cinnamon Crunch Tilapia.

With Fish on a First-Name Basis, author Rob DeBorde has also filled in the gaps most seafood cookbooks leave open by crafting an indispensable scrapbook of seafood science, fish-market full disclosures, essential cooking tips, and even the truth behind a few underwater urban legends. With more than two hundred illustrations, photographs, and diagrams showing you exactly where to cut, crack, or shuck, Fish on a First-Name Basis is a treat for the eyes as well as the stomach.

Informative, witty, and easy to read, Fish on a First-Name Basis is a must-read, whether youre a seafood fanatic or a fish-phobic first-timer.

WHAT THE EXPERTS ARE SAYING:
"A book about fish that's as fun as it is informative and as easy to read as it is hard to put down." -Alton Brown, Host of the FoodNetWork show Good Eats

Terror struck the undersea community when Rob DeBorde wrote this book. Thanks to this grand fishing expedition, sea creatures everywhere will be forced to come out of their shells and onto our tables. A delight to read and cook from, Fish will cause a great many fish to be eaten.--Steven A. Shaw, author of Turning the Tables

ABOUT THE AUTHOR:
Rob DeBorde
has written & directed Takos award-winning Internet cooking show, Deep Fried, Live! Tako the Octopus, helped him land a gig as a writer on Alton Browns popular Food Network show, Good Eats since 2002. Rob continues to write for Good Eats and Tako from his land-locked Portland, Oregon--based studio.


 
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