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Sep 26, 2006 05:19 PM

Fish cook book

I have stacks of cookery books in my house but every time I think of cooking fish I seem to lack anything to give me inspiration! Don't get me wrong I have books that have some lovely fish recipes but I have come to resent having to go through 10 books to find 40 recipes that aren't all that exciting. Does anyone know of a definitive fish cookery book? Complexity is not an issue, whilst I don't cook for hours after work I do at the weekends and if that means starting by filletting fish then so be it!

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  1. I really liked Rick Stein's cooking show on PBS a while ago. He has several books out but I don't have any. Would like some feedback on this Brit. chef from Paddington(?).

    1 Reply
    1. re: oakjoan

      Rick Stein has a restaurant in Padstow in Cornwall. (And a 'fish and chip' shop - which is better - keep reading.) Can't say as I will ever buy a book - ate a dodgy oyster there and can't get the memory out of my head!

    2. We have a James Beard Fish cookbook that is outstanding. It's very old so don't know if it's still available, might check with Amazon or someplace like that. Has many unique "old" recipes.

      1. The standard references in chronological order would likely be:

        James Beard, James Beard's New Fish Cookery (1976 update of his 1954 classic)
        James Peterson, Fish & Shellfish: The Definitive Cook's Companion (1996)
        Rick Stein, Rick Stein's Seafood - Complete Seafood (2005)

        1. James Peterson's book is my go-to standard. It is a true reference book.

          However, I usually find more "inspiration" from non-reference books when it comes to seafood: grilled lobsters from Steve Raichlen; braised scallops from "All About Braising"; anything from "The Wine Lover's Cookbook" by Goldstein.

          1 Reply
          1. re: debit

            I checked out Peterson's fish book from the library and found it dry, dry, dry. This may very well be a good, detailed reference book, but I had no problem returning it after my first 2 weeks were up (which says alot because I usually max out at 8 wks). Didn't inspire me at all.

            There are some nice fish recipes in the Balthazar and Babbo books.

          2. Another vote for James Peterson.
            Susan Hermann Loomis did an all-seafood cookbook some years ago, and it's one of my favorites.