Fish and Seafood Books

Whether you want to learn to make Crab Cakes and/or feel confident enough to make them for dinner parties this is the perfect book. The recipes are easy to follow, every one (7 so far) I have tried has been outstanding. I've also found that I will be able to create my own recipes from what I've learned making these. It makes a great gift for cooks of all abilities that love crab cakes!

I Love Crab Cakes was a gift to my husband, he is the cook in our household. This book has a bounty of wonderful crab recipes. I would recommend this book to everyone that has a love of crab cakes done in allot of different ways.

This book has amazing recipes in it for making crab cakes. I am new to cooking seafood and this cookbook makes great variations of crab cakes. I just love it!

I purchased this book as a gift.The receiver is a gourmet cook and it's hard to find a cookbook he doesn't have.He has tried a few of the recipes and found them to be exceptional. I was a recepiant of a crab cake dinner at his home, and it was delish.

This book has lots of information about types of crab meat and the recipes are easy, fun and taste great. I've made a couple of the recipes and they were all the best crab cakes I've ever made.

Anything you could possibly want to know about fish, how to buy them, when to buy them, where to buy them, and the best possible way to cook them is ALL in this book. The recipes are all fairly simple - any home cook with a moderate amount of experience should be able to execute them easily. There are also a number of helpful resources like sauces, how to filet (and when not to), and different cooking techniques to achieve different flavors and results.

If you're serious about eating more fish or getting more adventurous with the way you cook it - this is a must have.

If you have ever had a question about any type of sauce this is the book to own! The basic for every sauce begins with good stock and that is not overlooked in this book!! It is a must have!!

I got this for a gift for a friend from NJ. He was always complaining about there never being recipes for obtuse fish, shellfish and bi-valves. When he opened this book, he didn't put it down for 2 days. He is STILL raving about it! Kudos!

No more searching through a string of specialty cookbooks for that fresh idea for tonight's dinner. Look no farther.

Again, Mr. Peterson sets the standards. This is not just a cookbook. It's an appliance in the kitchen as essential as the refrigerator and the electric or gas stove. Never ruin fish again under this authority's watch.

I bought this book because we buy Wild Alaskan Salmon online and needed some more recipes so that we wouldn't get bored. We try to stick with the Perricone Plan. The recipes sound exciting and even though we've only tried a few so far, we look forward to working our way through the entire book. I would recommend it to anyone who eats salmon on a regular basis and wants some variety. Some of the recipes could be use with other fish as well.

This book is a MUST have for anyone interested in or even afraid of cooking salmon!
I have always had a fear of cooking fish, but now, I feel like a pro! Diane Morgan explains why something is done in her books, and the recipes are always great!My family was not a big salmon family before I got this book, but now we will have it at least once a week, twice if I can get to the store, and I have even had it 3 times- using it in a salad!
Diane is fantastic and thorough in her salmon research!

As the wife of a fishing finatic living in Seattle, we have plenty of salmon in our freezer year round. I initially requested this book from our local library and was simply astounded by the quality of the recipes in this book. The Asian Salmon Burgers were unbelievable. I made extra of these burgers for my son at college and he called to say, "Make more, please." I have also tried the Blackening spice on fresh Silver Salmon and found it extremely tasty. I served it with a big salad. I am anxious to try more of the recipes and can't say enough good things about this book. Thank you, Diane Morgan, for this great book!

Just made the Grilled Salmon Tacos with Chipotle Sauce and it was outstanding. I am buying Salmon, The Cookbook based on just that one recipe. If that's typical of the other recipes, I won't be disappointed

This cookbook has a wide variety of recipes. Most could be used with other milder fish. I've tried several already and each one has been delicious. I liked the book so well that I bought 10 more to give as gifts.

I am a semi-professional chéf. I saw this book in a friend's library and fell in love with it. I bought one myself recently and found it even better as I read it. I highly recommend it.

I have 2 more sushi (at home) books in my library. They are also quite good but this one is superior. Detailed descriptions, beautiful pictures and perfect knowledge. There's no need for another sushi book.

Also, congratulations to DK publishing and authors Kimiko Barber & Hiroki Takemura on such a masterpiece.

Excelent book with lot of pictures to show the final result.

Absolutely loved this book. I like to make my own sushi and this book is simply amazing. Excellent photos with very detailed instructions.

I especially like the section with all the different types of fish and how to cut each one.

This book is really good for beginner, very simple to learn too.

The photos in this book are beautiful and inspiring. I cannot read it without wanting to make sushi.

Contents include under these major categories:
-Basics
-Making
-Eating

The best part is the simple and clean photography, especially of the fish which the show what they look like both whole (scales and all) to cut up.

The "pressed sushi" section is my favorite, very impressive!

As someone who never considered herself great at making fish, I found this book so engaging that I couldn¹t wait to use it and try new things. It¹s a book that uses great but accessible ingredients and enourages trying new types of fish, sauces, and recipes. Revsin¹s wonderful writing style makes her book delightful to browse through in search of a dish to make and many of the marinades can be refrigerated and used later which is a great help to working cooks. Because the focus is on fillets, these are easy dishes to make and eat and include more affordable fish as well as ³splurges.² This book has gotten me to cook and our family to eat more fish happily which is great for our health. I recommend it highly!

I can't begin to remember all the nice pieces of fish that my wife and I had collectively sent to the Badly Cooked Place in the Sky. Talk about being clueless! We're trying to eat healthier but when it came to seafood, forget it. Something had to be done. After scanning the seafood cookbooks on Amazon I quickly narrowed it down to Leslie Revsin's book, GREAT FISH, QUICK. Written with easy to follow directions, utilizing readily available ingredients, this is THE book for fast and incredibly delicious meals using fillets and shellfish. Your personal fears about cooking such entrees will disappear as the words of praise pour in. Most main courses take under 40 minutes to prepare and since many of the recipes can be made by interchanging different types of fish there is a great diversity of possible dishes. What's also nice is that you don't need exotic cookware or mysterious ingredients. Leslie offers sound advice in choosing the healthiest pieces of seafood and avoiding frozen and chemically processed junk. Also included are sensible cooking and preparation techniques, sauces, garnishes, marinades, serving advice, party and grill specialties, etc. Her writing style is pleasant and highly readable and so far, according to my wife, I'm batting 100 on successful dishes. What more could you possibly ask?

I have more than 2,000 cookbooks (I'm a cookbook editor), and only three of them stay in the kitchen; this is one (and the only one I didn't work on). I've had this book for about three years. It's stained and splotched, there's breading in the binding--ample evidence that every recipe I've tried (probably two-thirds of the book) not only tastes great but WORKS. The sauces and toppings are all richly flavored yet easy. The techniques are simple and thoroughly explained. Best of all, though, is the author's tone. Fish can be tricky, and Leslie Revsin gives enough detail so you know, for example, that it's okay if the fillets curl when you turn them over. I love this book (and so does my husband).

I buy a lot of cookbooks, and I subscribe to every cooking magazine imaginable. I use them all, although I sometimes wish I had more time. Recently I was yet again reaching for great fish quick, when I realized that it is my favorite of favorites. I have fish scales stuck to the pages, and all the pages are warped from wet hands and rinsed ingredients. I have almost worn this book out, having made every recipe at least once. What more can I say? A lot. Every recipe is, in fact, quick, but also delicious. I hate cookbooks that have you searching for impossible ingredients, every item in every recipe of this book is found at your local food store. This is a book I highly recommend. I wish she would write more.

My husband and I would eat fish 7 nights a week if we could but we live in the midwest so it's not very cost efficient--we settle on 3-4 nights a week. I have over 20 cookbooks on seafood alone. This book is the BEST book I have found. It not only tells you about the fish (briefly, not too detailed), it gives you other fish options to substitute for each recipe (which is nice if you are limited to what's available at the fish store), breaks the index down by type of fish AND type of sauce and other ingredients so if you feel like something with avocado or black beans or tomatoes you can search the index by ingredient and not have to search the entire book for specific recipes. And, unlike other "quick meal" cookbooks, this one truly is quick. Finally, each recipe frequently calls for one or all of my four favorite ingredients: fresh garlic, fresh flat leaf parsley, extra virgin olive oil or butter and wine.

I absolutely love this cookbook because it is simple and no-nonsense but yet full of very nice and tasty recipes. What I personally like best about this book is that often you'll find a base recipe for i.e. cookie dough, souffle, pancakes, you name it and then has several different flavour variations. So one dish, many different flavours. Too easy!! I am going sailing soon and have been assigned to the cooking - this will be my bible as we travel... ;-)

We were only a month or so into our cruise having left San Francisco in 1998. We met Kay and Hal at the always helpful & friendly DOWNWIND MARINE in San Diego. I bought the book thinking that I would need some help, especially in our tiny galley. It's been 2 years since we left. Most of it spent cruising the Calif. Coast and Mexico. I've really grown to depend of Kay's book for ideas, tips, ingredients and combinations. Even for ideas for the odd fish that was the only thing available! Thanks for such a comprehensive and great cookbook written especially for cruisers!

Being landlocked for 50 weeks out of the year does little in stopping my efforts in looking for the perfect cookbook for the open seas. I've finally found a must for my galley.

"Cruising Cuisine" is well laid out and has easy to follow recipes with an inventory list to help you pick and choose the spices you may need on board. The many tips on preparing and storage come in handy and go far in helping you prepare for your voyage, long or short.

This by no means is just for the sea, but at home as well. With more than 450 recipes your family and friends will be anxiously awaiting new culinary treats to be transformed from black and white text to mouth watering morsels of enjoyment!

Red sky at night - sailors delight, red sky in the morning, sailors - batten down the hatches and head to the galley to prepare hot soup and a hearty stew. Your crew and their friends will thank you!

We had heard about this book while in St. Maarten and finally found it at a swap meet in Trinidad. Many sea miles later, it's still our cookbook of choice. So many other cruising cookbooks left out ingredients, had typos, or had such elaborate preparation steps that you could never make the recipes unless you had a full-sized, professional kitchen. This book is perfect. Simple, yet delicious recipes that can be make quickly (and without leaving an oven on for hours in the tropics). We especially found the appetizer section helpful when we were low on happy hour ideas.

This book is essential reading for anyone working in the galley - whether blue water, bay or lake cruising. The recipes are outstanding, easy to follow and amenable to tight quarters. More importantly, Kay Pastorius offers advice about the basics that most of us have to learn the hard way - by throwing rotting food away. Her advice about provisioning, storage and cooking is right on the money, literally. I only wish my boat-mate, a meat-and-potatoes guy (who I wouldn't trade for the world), was as enthusiastic and supportive as Hal. Thank you Kay.

Publisher, please reprint. I promised my mother I would get her a copy. Again, please reprint. Thank you

It's frustrating. I have had this book for 2-3 years and am constantly using it's receipies. My daughter and several other friends are asking me about receipies in it and would love to have a copy- and I would love to provide one for them. I have been doing this for a very long time- Is the publisher every going to respond to demand?

I love this book, having borrowed it from a friend. Please request that the publisher reprints it.

Publisher, please reprint. I promised my mother I would get her a copy. Again, please reprint. Thank you

Publisher, please reprint this book! ....I too have been searching for over a year for this book, at booksales, antique shows that have older print books, book search companies, and no luck. There's a demand for it, so why not reprint it?

This book is well done. There are many beautiful pictures through the book. The receipes are absoutely yummie and easy to follow and prepare. It also contains side dishes and deserts.

I have had this cookbook for many years. I had a dinner party and my Aunt loved the pasta dish, so I am ordering her a copy (I hope I can now get my copy back from her)
You'll love the the tuni recipe.

Anyone who has eaten out much in Portland or Seattle knows about the McCormick and Schmick chain of restaurants. Jake's, their flagship restaurant, is a longstanding Portland tradition. This small, beautifully illustrated cookbook presents some of their chefs' favorite recipes.

The emphasis in the recipes, as in the actual restaurant, is on freshness and on locally available ingredients. There is an innovative flair to many of the recipes, although the classics are here as well. There are probably more recipes for shellfish than for fish proper. The dishes range from appetizers, soups and salads through pastas and entrees. There are even some dessert recipes to finish off the meal. Three Berry Cobler anyone?

In terms of actual recipes, I will admit to having eaten more of the dishes in the restaurant than to having cooked them myself. A couple of the recipes I tried didn't turn out as well as I thought they would, although that may be my fault for "adapting" them a bit. Nonetheless, several of my favorite fish recipes come from this book: the Sole Parmesan (a little tricky to do right, but worth it) and the Orange Roughy with Candied Kiwi-Ginger sauce (works well with salmon) are keepers.

The only true warning I would give for using this book is that it's not for the cholesterol-challenged. Many of the recipes are rich in butter and cream--maybe that's what makes them so good.

It is difficult to appreciate with words, the overarching quality and class of Jake's establishment's in Portland.
Having been to both, I cannot say enough. Orange roughy,
so memorable that now, 6 years later, I can remember this particular dish. Anyhow, I've made the chowder from this cookbook, back when I was in Portland, and it was so fantastic that the we all concluded it was one of the finest dishes the palate could behold. Just unbelievable texture and flavor.
Does anyone know the recipe for their chocolate torte cake?
I don't believe they'll ever let that one out into the public domain, for the entire world would well go mad with joy.
Perhaps we could use a bit of this just now. Buy the book!!

This is a great cookbook for the fish lover. I have had it for about 2 years and have tried almost 20 of the recipes-- all turned out very well. This book has taken the famous recipes of the McCormick and Schmick(?) restaurants and simplified them slightly. Many of the recipes can be done in 15 minutes or less and without alot of exotic ingredients!

I purchased this book because it was listed as a favorite by a rheumatologist who wrote an article on "painfree life". I would not be without this book and use it several times a week. I didn't know there were so many delicious and very simple ways to cook fish, shrimp, muscles, and other seafood. I give this book my highest recommendation. Try it, you will love it!

Having been to Pike Place Public Market and a huge fan of Pacific Northwest seafood, this was a no-brainer. The recipes are organized in sections. The first describes a history of the market. The next section is about fin fish, then shell fish, and then the odd kettle section talks about tuna, squid, and seafood combination dishes, to name a few. The recipes are easy to follow and the results are worth the effort and turn out extremely well. I bought this book along with Ray's Boathouse: Seafood Secrets of the Pacific Northwest and Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest. So when all three arrived, I was in my glory--three Pacific Northwest cookbooks to complement my Wildwood Wildwood: Cooking from the Source in the Pacific Northwest cookbook. I did a tasting and made seven of the recipes the weekend after receiving the books. Everything was great, and I felt like I was in the Pacific Northwest again -- not in Jersey...well...

Pike Place Market is one of my favorite places to visit. I was excited to get the cookbook and the recipes do sound yummy. However, they also require a lot of work & ingredients that I don't have time to shop for. Maybe someday when I have a lot of time on my hands....

The Pike Place Market is a destination point for anyone visiting Seattle. The market is a vibrant maze of fish stalls, vegetable vendors, meat purveyors, etc. To local foodies, the market is shopping central, especially for seafood. Tourists love the sense of history, plus the entertaining fishmongers singing and acrobatically tossing whole fish across the counter.

Braiden Rex-Johnson, an expert on the Pike Place Market, captures the essense of the market in this gift-size cookbook. The stunning photographs bring alive the color and commotion of the market, and the exceptional recipes reflect the diversity of Northwest cuisine. Don't miss trying the recipe for Baked Whole Salmon with Vietnamese Dipping Sauce. I made it for a dinner party and it was a dramatic presentation. The Fried Oyster Caesar Salad was another winner, along with the Shellfish Risotto. I'm looking forward to trying many more, whether I'm cooking for the family or entertaining friends.

I was given this book as a gift and I'm delighted with it. It's sized smaller, like a gift book--so portable and easy to use. I appreciate Rex-Johnson's introduction that focuses and guides consumers on ocean and fish sustainability. This is befitting any bonafide cook from the Northwest (or anywhere!). Besides great recipes, she includes a helpful Appendix of techniques, everything from making bread crumbs to a chiffonade. The book seems basic enough, and sophisticated enough, for a broad range of cooking skills. And the photos and presentation are beautiful, interwoven with historial trivia related to fishing. There's a lot in this little gem.

This was a great find and addition to my cookbook collection. The recipes are easy to follow, the prep and purchasing information is no-nonsense and easy to follow. If you love seafood or need to but a bride gift, this is a great purchase and reference tool. I have learned much and enjoy the recipes.

this is hands down the best book for fish lovers

it is a valuable resource in my kitchen

A plethora of information about hundreds of species of fish- How they are classed and where they inhabit, historical and cultural importance of many fishes, identification of fish, quality of meat and how to cook them. Incredibly interesting and useful!

Easy to use, accurate basic knowledge on the origin, taste, texture, and even good suggestions for prepareing almost any fish under the water!

This book is organized alphabetically; to give a sense of its scope it begins:aalmutter, abalone, akule, Alaska pollock, alga, anchovy, Artic char, ark shell, aspic (not a fish but useful for fish recipes), Atka mackerel, barnacle, barracuda ... in short, you'll be hard pressed to find in your fish market something not covered here.

For each fish, the book gives information regarding their looks (there are ample photos), where they grow, their culinary uses ... and for many of the fish, recipes. To take a simple example, for black sea bass it gives recipes for steamed sea bass, sea bass Lisbon style, and sea bass chowder.

The recipes are reliable - easy to follow and well proportioned. This is everything you'll ever need or want in a fish cooking resource.