PDF Download , by Becky Selengut

PDF Download , by Becky Selengut

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, by Becky Selengut

PDF Download , by Becky Selengut

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Product details

File Size: 274378 KB

Print Length: 336 pages

Page Numbers Source ISBN: 1632171074

Publisher: Sasquatch Books (March 13, 2018)

Publication Date: March 13, 2018

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B072SS62GB

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Amazon Best Sellers Rank:

#472,509 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Got this as a gift for our future daughter-in-law's bridal shower. This is a cookbook we use at least once a week. We live on the west coast and three of our sons are commercial fishermen so we like support the industry. The recipes are great and the sauces are fabulous. You need this book :).

This softcover book is a beautiful book about seafood of the Northwest. It offers information on the different types of fish unique to that area, what to look for, how to prepare it, and recipes. It's like having an instructor in your kitchen with you. And as with any good cookbook, it has nice photographs. I bought this for my son.

Got this book after discovering her blog, was excited to support a book project by a local chef. Recipes are easy to understand, and Becky's knowledge of fish and how to shop is amazing! Can't wait to get cooking.

Beautiful book. Interesting recipes.

Wow! what a beautiful book. This would make an excellent gift for any cook and/or seafood lover. This book would make a wonderful cocktail table book, but I would bet it finds it's way into the kitchen, where it would be treasured and kept pristine because of it's beauty. Aside from a thorough, detailed description of all the different seafoods, the pictures of the dishes are beautiful, the recipes truly detailed with a 3 fish icon on each recipe page. One fish easy, two fish intermediate, three fish more complex.The book is divided into three major seafoods, shellfish, finfish and littlefish & eggs. Each section offers tips for buying the specific seafood and explaining the different types of the seafood. For instance, the shellfish section includes clams, mussels, oysters, Dungeness crabs, shrimp, scallops and squid. There are approximately four to six recipes for each seafood with some extras for salmon, because of all the different types of salmon.This "cookbook" has much, much more than just recipes, but is an encyclopedia of seafood. I've been cooking and eating seafood my whole life and have learned a lot about cooking and selecting the best seafood from "Good Fish". I tried one of the easier cod & mussels recipe and being a lover of both cod & mussels, it was wonderful. Bear in mind, all the recipes in this book are for seafood sourced from the Pacific, so no Maine lobster! Most of the recipes have many ingredients, far more than I am accustomed to, but the detailed descriptions of the cooking allows you to pare down the recipes to the basic seafood and cook it correctly.

“Good Fish” is an outstanding cookbook—well organized, well written, packed with intriguing recipes and illustrated with mouth-watering, full-color, full-page photos. The layout is exceptional as well, with the ingredients list printed in a very readable dark blue font and the recipes paragraphically segmented into bite-size steps.Each section has an introduction to the specific fish covered, including, among other topics, details on why it’s a “good” fish, other names that it might be sold under in stores, seasonality, buying tips, sustainable substitutes and more. A comprehensive index wraps it up, although it’s barely needed because the Table of Contents is so useful.Some recipes include sidebars offering more information in bite-size chunks, and introductory sections on ingredients, tools and the basics of sustainable seafood, as well as links to how-to videos, make “Good Fish” a one-stop-shop for preparing excellent fish dishes.My only quibble with it is that it doesn’t lay flat, which can make it a little inconvenient to use if you don’t want to break the binding. You’ll want to use a cookbook holder for it if you have one.Also, sadly, I live far, FAR from the sea, in an area with a dominant culture that does not have much interest in seafood. I don’t exaggerate when I say that very few of the types of fish covered in “Good Fish” are ever available in grocery stores in my area. When they are, they’re usually not fresh enough to even consider purchasing.But I’m not going to count that against my ranking. If you’re fortunate enough to be able to get a variety of fresh seafood where you live, and if you want to prepare fish in ways that you might never have tried before, then picking up a copy of “Good Fish” should be a no-brainer.

This book delivered far more than I expected - in a very positive way. With the beautiful pictures, it is a feast for the eyes as well as the palate."Good Fish" is an updated and expanded version first published in 2011. It focuses exclusively on seafood originating from the Pacific coast, dividing it into three categories: shellfish, finfish and little fish and eggs. With 100 recipes, there is sure to be something for everyone's preference.This cookbook contains a wealth of information about sustainable seafood and dispels several "rules" such as, "Fresh fish is always better than frozen" and "farmed fish is bad and wild is good." The truth is "It depends" and the author provides helpful tips to determine what is best in each circumstance.What I particularly appreciated is the depth of knowledge provided for each type of fish; there are descriptions of "What makes this good fish, By any other name, Season, Buying tips, Questions to ask before pulling out your wallet, and Caring for your good fish, How this type of seafood is raised or harvested and Sustainable substitutes. " Additionally, there are sections that define common ingredients and terms as well as kitchen tools used for preparing seafood. This user-friendly book goes on to identify levels of complexity with fish icons appended to the recipes: one fish is Easy,two fish indicate Intermediate and three fish denote Advanced for those who enjoy a real challenge.I whole-heartedly recommend this book. My one desire would be that it was published in hardback rather than a paperback edition to ensure its durability since it is a "keeper."

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