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Format: Hardcover
ISBN-10: 0471445940
ISBN-13: 9780471445944
Sep 2004
Publisher: John Wiley & Sons Inc
286 pages
Language: English |
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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| Size | | Length: | 286 pages | | Height: | 9.5 in | | Width: | 8.3 in | | Thickness: | 0.8 in | | Weight: | 37.6 oz |
Industry Reviews
Tourondel made his name as a chef of Cello, an acclaimed fish restaurant on Manhattan’s Upper East Side.  Now he is cooking meat at BLT Steak, but this first cookbook is a collection of his favorite fish dishes, from Crab Cake Rémoulade to Gazpacho with Dungeness Crab.  These reflect both his French background and training and his experience in American restaurants.  While some dishes are uncomplicated, many have long ingredients lists; there are numerous boxes about the more unusual ones, as well as various techniques, but the recipe headnotes and text are somewhat pedestrian.  The New York Times Seafood Cookbook offers many more recipes, both simple and sophisticated, and James Paterson’s Fish & Shellfish is the classic big book on the topic; Tourondel’s will appeal mostly to experienced cooks looking for unusual new ideas for fish dishes.  For larger collections. (<i>Library Journal</i>, October 15, 2004)
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"...perfect for weekends when you want to spend some time in the kitchen...Every seafood lover will find something here" (<i>Food & Wine</i>)
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"Tourondel, chef at Manhattan's acclaimed BLT Steak, translates a pro's insights, techniques, and recipes for the home cook." (<i>Bon Appetit</i>)
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