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"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, creator and host of the hit Food Network show Good Eats and author of I'm Just Here for the Food The ultimate guide to fish and shellfish, from deep to dock to dinner plate
What's in a fish's name? History, mythology, and marketing: You'll find each in the names of everyday seafood, although sometimes it's what you don't find that's most interesting. Consider the Patagonian toothfish. Never heard of it? That's because it's Chilean Sea Bass on menus, even though it's not a bass, nor is it found primarily off the coast of Chile. Perhaps you'd 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 you're a seafood fanatic or a fish-phobic first-timer.
"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
- Sales Rank: #2524122 in Books
- Published on: 2006-04-04
- Released on: 2006-04-04
- Original language: English
- Number of items: 1
- Dimensions: 9.38" h x .75" w x 7.63" l, 1.45 pounds
- Binding: Hardcover
- 224 pages
From Publishers Weekly
DeBorde, a writer for the Food Network's Good Eats, has taken the slick and amusing characteristics of that Alton Brown show and applied them toward the proper understanding of seafood. Marginalia runs rampant, telling readers, for example, that swordfish enjoy glow-in-the-dark bait and that some clams live for more than a century. Fortunately, the author knows his way around a pun and is expert and comprehensive in his fishy explorations. Vital stats and nutritional information charts dot most chapters, and 18 sea creatures get their own sections. In each, recipes are preceded by several pages of historical or ichthyological ponderings. For east coasters, the chapter on Dungeness crabs will prove revelatory. Naturally, there is a traditional Fish and Chips recipe, made with cod, and there's a fine page on turning tuna into sushi. Illustrations are appropriately funny and instructive. A red snapper holds up a sign reading, "Yes, I am a red snapper, why do you ask?" and then a few pages later is gutted and carved, step by step. If it's true you can tune a piano but you cannot tuna fish, DeBorde at least takes on his material in just the right pitch. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Anyone who wants to become a knowledgeable seafood shopper will find plenty of practical help in this introduction to fish and shellfish for the modern consumer. In lighthearted prose, DeBorde delightfully demystifies the murky, intentionally confusing world of fish and shellfish marketing. He reveals a lot about the significance of fish names, even disclosing that everyone's favorite, Chilean sea bass, should more properly be called Patagonian toothfish. DeBorde teaches how to distinguish real red snapper from a host of imitations; how to tell one sort of oyster from another; how to dismantle a lobster, crab, or squid; and how to shuck a clam. DeBorde's survey of how swordfish are harvested shows the ever-increasing role environmental concerns play in today's fishing fleets. Diagrams, sidebars, and clever illustrations flesh out every chapter. DeBorde offers helpful information on selecting fish, and he includes basic nutritional information for each seafood. Recipes, which don't stray much from basics, include mahimahi tacos, swordfish kebabs, tempura, and sauteed halibut cheeks. This is a useful reference tool as well as practical guide to fish cookery. Mark Knoblauch
Copyright © American Library Association. All rights reserved
About the Author
Rob DeBorde first earned culinary celebrity status as the voice of accident-prone eight-legged chef Tako the Octopus. The fact that Rob also wrote and directed Tako's award-winning Internet cooking show, Deep Fried, Live! with Tako the Octopus, helped him land a gig as a writer on Alton Brown's popular Food Network show, Good Eats. Rob continues to write for Good Eats and Tako from his land-locked Portland, Oregon--based studio. For his next trick, he plans to make a documentary about the world's most elusive seafood---the Dungeness lobster.
Most helpful customer reviews
8 of 8 people found the following review helpful.
One of the best fish related books out there
By SixStringSamurai13
If you've never heard of Rob DeBorde or his amusing internet cooking show alter-ego Tako the Octopus, you should be ashamed. DeBorde also writes for Food Network's Good Eats and if you are a fan of the informative and creative way that cooking is presented in Good Eats, you will no doubt be impressed by this book.
The book is split into multiple chapters each dealing with a certain kind of fish. Unlike other cookbooks that just throw recipes at you, this book will actually educate you about how the fish live, how they die, how they get to your table and what they give to you nutritionally speaking. If you're a fan about learning about the animal you're cooking you will love this book.
However, for those who JUST want recipes and in-depth directions and pictures teaching you exactly how to cook this book, you should look elsewhere. This book is definitely for those who want to do more than just cook their food and actually understand their food. Not to say this book doesn't have recipes in it, but in my case, I read this book as much for the recipes as I do for fun.
If you own author and Food Network celebrity Alton Brown's cookbooks, then you would be remiss to not include this on the very same bookshelf.
2 of 2 people found the following review helpful.
Best Fish Stories
By Albert F. Barnett
Well written and easy to read. Includes a great deal of information that is very useful, but never included in any other cook book I've read.
1 of 1 people found the following review helpful.
the true book about the fish we eat
By Rosalind Liebold
it is the first book about fish their history ,the catch the cleaning,the recipes.fantastic
it also gave my grandchildren a educational learning tool about the fish they were eating
great fantastic book
so glad i saw it quite by accident at my library
had to have it
28 days never enough
what can i possibly say in addition to saying what a great book this is
it is not just a cook book abouy fish.it is a world opening up to us,the beginning the history to the joy of eating it
such a great tool for children and grands to learn this and to prepare with love.
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