Jane Brody's Good Seafood Book

Jane Brody's Good Seafood Book

By Jane E. Brody; Rick Flaste; Richard Flaste

W. W. Norton & Company, Hardcover, 9780393036879, 577pp.

Publication Date: October 17, 1994

Description
In the introduction Brody notes that most of us when we were growing up knew fish in one of two incarnations fish sticks or tuna-on-rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important and low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish" novices, in an almost infinite variety of ways that are delicious and go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select fish; how to clean, fillet, and store it; basic seafood cooking techniques; and full discussions of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of some 250 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving. Among the enticing dishes are Shrimp and Onion Pizza, Seafood Tabbouli, Orzo with Clams, Fish Tacos with Cilantro Pesto, and Oven Steamed Sea Bass with Crisp Vegetables."


About the Author


Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

Pierre Franey was the executive chef of the legendary restaurants Le Pavilion and La Cote Basque in New York City and created the "60-Minute Gourmet" column in the New York Times. He has written Fourteen books, including his recently published memoir, A Chef's Tale: A Memoir of Food, France and America. Pierre Franey's Cooking in France is his third series for public television. He lives with his wife in East Hampton, Long Island, and New York City.
Richard Flaste spent twenty-eight years with the New York Times in various positions, including science and health editor and deputy editor of the Sunday Book Review. He has collaborated on Four other books with Pierre Franey, including Pierre Franey's Cooking in America. He lives with his wife in Brooklyn, New York.