The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters by Aliza Green

by Aliza Green

The masters featured in The Fishmonger’s Apprentice teach old-world, classic skills to the modern food enthusiast. Through extensive, diverse profiles of experienced experts plus tutorials, the reader gleans insider access to real-life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before it makes it to the table. The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. Our book is a handbook for enjoying fish—from fishing line to filleting knife and beyond—that offers instructional content as well as narrative, lifestyle-oriented insight. Everyone from casual cooks to devoted epicures will learn even more ways to buy, prepare, serve, and savor all types of seafood. The book’s information guides readers’ shopping list, nutritional choices, food experiments, and even “backyard” or (harbor-side) projects. The book also focuses on eating more sustainably (and mindfully) by using more of the whole fish, and knowing how best to use it, head to tail.

Genres: Food, Cooking

Paperback

First published January 1, 2011

About the author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot.
--bio from Making Artisan Pasta

Reviews

[Bryce D · Rating 4 out of 5]

A great reference book for butchering seafood. There are excellent step by step photos.