Fish Without a Doubt: The Cook's Essential Companion by Moonen, Rick, Finamore, Roy (29 April, 2008) [Hardcover]

by Rick Moonen

Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes. No doubt about it, fish is a cooks dream. Fast. Low in fat, versatile, and healthful, its even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. Its written by a pair of a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cooks complete convenience, "Fish without a Doubt" encompasses chapters on all the techniques of fish cookeryfrom poaching to grilling to sautéingas well as on all the most popular seafood dishesfrom appetizers, to soups and salads, to burgers and pasta. The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger, Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, "Fish without a Doubt" provides the latest information for the eco-conscious cook about our last wild frontier.

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction

Hardcover

First published April 29, 2008

Reviews

[Marian · Rating 4 out of 5]

Inspires confidence in being able to cook all kinds of fish and seafood. Thourough photos of everything from choosing fresh fish, cleaning cooking and sauces and presentation. Excellent book.

[M · Rating 2 out of 5]

These recipes were either too complicated for me or needed fish that I don't often see in stores. I'm not going to a fish market and buying whole fish. That is going too far.

[Nikki · Rating 2 out of 5]

I was really disappointed in this book; the other selections by the Gourmet Cook Book Club people have been really really solid. This book suffers from trying to do too much; it tries to provide "250 recipes", which is ridiculous, from every possible cooking method, which is over the top, and have a reasonable amount of direction regarding the primary topic: Fish.

When you provide 250 recipes (this is a common gripe of mine regarding cookbooks), you're providing recipes that are so similar so as to be insulting that you're presenting them on two different pages. I found certain sections almost totally useless and put me off the book almost entirely (poaching, steaming, boiling). It gets a little better later on.

Lastly, many of the recipes are minor variations on very classic dishes which leave a cook with any sort of experience going, "And...?" It's nothing you haven't seen before.

The writing is mediocre at best. The photos are far too limited, especially for a book supposedly educating the public on many little-understood fishes.

I would say very novice cooks who are new to fish will get genuine use out of the prep and and education tips but beyond that, I've no idea why this book was a book club selection for anyone.

[Teresa · Rating 4 out of 5]

I took a cooking class from the author, Rick Moonen, and I learned a lot and got to sample delicious food he prepared. Did you see him on Oprah a couple of weeks ago? He's the head chef at Rick Moonen's RM Seafood at Mandalay Bay in Vegas.

I'm glad to have this cookbook as a resource for cooking fish. I've just had it a couple of days but so far we've tried the shrimp fritters with asian dipping sauce (killer) and the spicy ginger-lime ceviche (according to DH the best ceviche he's ever had, and he's a connoisseur). A helpful plus is the section where the author describes each variety of fish and gives recommendations based on flavor and facts such as safety issues (mercury levels) and sustainability of the species. There is also a nice photo section that demonstrates how to prepare fish, as well as beautiful pictures of many of the recipes. Whether you're insecure about cooking fish or you're ready to expand your repertoire, I recommend this book.

[Al Maki · Rating 4 out of 5]

This is one of those cook books written by highly skilled cooks that appears to be simple but is not. They assume a level of skill and deftness and you set out to do something that looks simple and then uh-oh. For example, their recipe for coquilles takes about half a page and took me a couple of hours of work and a messy kitchen. But it's worth it and it gets easier. There are some great and imaginative recipes. Also, their fish substitutions are well thought out.

[Margaret · Rating 4 out of 5]

The only thing that kept this from a perfect rating was the large number of shrimp recipes that my allergic self can't make. The recipes that I've tried so far were easy, delicious and worked out just like they said they would. Plus there are pages of info about fish, many of which I hadn't heard of, and photos to help one scale a fish, butterfly a shrimp etc.

[Catherine Woodman · Rating 5 out of 5]

This was the first Gourmet Cookbook of the month selection, and I bought it sight unseen (that is not entirely true--they had two videos of the author on their web site)--and it is my current favorite fish cookbook--has all three of my favorite ways to do mussels to name one reason

[Shannon · Rating 3 out of 5]

08/09: Well, I wish. I'm still clueless. They lost me at "cheese cloth" and "ice bath" and "poaching." I'm hopeless.

Inside Cover:
At once user-friendly and authoritative, "Fish Without a Doubt" gives you all the information you need to cook with the confidence of a pro...

[Katie · Rating 5 out of 5]

This is one of my favorite cookbooks. It's really informative and easy. Also, the New England Clam Chowder recipe is one of my family's favorites.