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School of Fish电子书

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作       者:Ben Pollinger

出  版  社:Gallery Books

出版时间:2014-09-30

字       数:53.6万

所属分类: 进口书 > 外文原版书 > 科技/医学

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From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.School of Fish is an all-encompassing culinary education in one handy not to mention gorgeously photographed cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world's best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sauteing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you're a home cook trying something new or an experienced afishionado, School of Fish will turn you into a better cook and an authority on all things seafood.
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Cover

Dedication

Introduction

How to Buy and Store Fish

How to Season Fish

Is It Done Yet?

1. Basics

Fish Fumet

Clam Broth

Low-Stress Chicken Stock

Homemade Hot Sauce

Lemon Zest Oil

Chile Oil

Rosemary Oil

Sherry Vinaigrette

Hot Sauce Vinaigrette

Orange Vinaigrette

Homemade Mayonnaise

Roasted Red Pepper Aioli

Blackening Spice

Sofrito

Preserved Lemons

2. Dressed Fish

Tuna Crudo 101 with Sunflower Seeds, Lemon, and Chives

Spicy Tuna Tartare 101 with Togarashi and Lime

Scallop Crudo 101 with Lemon and Parsley

Salmon Sashimi 101 with Ponzu

Salmon Tartare 101 with Horseradish and Mustard

Striped Bass Tartare 101 with Tomato and Basil

Scallop Ceviche 101 with Apple and Cucumber

Snapper Carpaccio with Guasacaca

Hamachi Sashimi with Kumquats and Orange-Chile Vinaigrette

Fluke Tartare with Cashews, Mango, and Coconut

Hiramasa Tartare with Pears

Halibut Ceviche with Coconut, Lime, and Mint

Gravlax with Mustardy Celery Root Salad

Kombu-Cured Fluke

Tuna Zuke

Mackerel Sujime

3. Appetizers, Salads, Pasta, and Rice

Raw Bar

Shrimp Cocktail

Asparagus Tonnato 101 with Frisée Lettuce and Pistachios

Oysters Rockefeller

Salmon Salad 101 with Spinach, Dill, and Mustard Vinaigrette

Grilled Shrimp Salad with Hearts of Palm, Cashews, and Honey-Basil Vinaigrette

Smoked Salmon Sandwiches 101

Spaghetti 101 with Flaked Cod, Arugula, and Golden Raisins

Rigatoni with Clams, Zucchini, Preserved Lemon, and Basil

Orecchiette 101 with Shrimp, Rosemary, and Green Olives

Pollinger Tuna Noodle Casserole

Cristina’s Spanish Chicken, Shrimp, and Rice

Risotto with King Crab, Pistachios, and Blood Orange

Crab Stock

Paejun

4. Soups and Chowders

Cod Chowder 101 with Fennel and Roasted Red Peppers

Borscht 101 with Smoked Whitefish

Gazpacho 101 with Seared Scallops

Chilled Corn Soup 101 with Smoked Trout and Cherry Tomatoes

Ajo Blanco with Shrimp

New England Clam Chowder

Manhattan Clam Chowder

Monkfish Bouillabaisse

Rouille

5. Baked and Roasted Fish

New Jersey Baked Fish 101

One-Pot Baked Alaskan Cod 101

Baked Halibut 101 with 10-Minute Ratatouille

Coriander-Dusted Halibut 101 with Wheat Pilaf, Almonds, and Lemon

Slow-Baked Salmon 101 with Roasted Beet and Orange Salad

Moroccan Baked Salmon with Chickpeas, Black Olives, and Raisins

Roasted Lobster 101 with Basil-Garlic Butter

Baked Dorade Fillet with Potato “Scales” and Swiss Chard

Cape Cod “Turkey”

Whole Roasted Branzino with Mushrooms, Spinach, and Fennel-Chile Vinaigrette

Crab-Stuffed Roasted Lobster

6. Braised Fish

Lemon Sole 101 with Ben’s All-Purpose Seasoning Mix

Halibut 101 Braised with Peas, Carrots, and Potatoes

Striped Bass 101 Braised with Green Beans Stracotto

Blackfish 101 Braised with Oyster Mushrooms, Crème Fraîche, and Tarragon

Braised Cod 101 Garbure

Braised Sea Robin 101 Basque-Style

Mussels 101 with Curry and Yogurt

Steamer Clams with Red Miso Broth

Caribbean Fish Chowder

Thai-Style Bouillabaisse with Ocean Perch, Tamarind, and Glass Noodles

Steamed Clams 101 with Garlic and Oregano

Braised Monkfish Avgolemono

7. Broiled Fish

Broiled Trout 101 with Yellow Rice and Radicchio

Broiled Salmon Steaks 101 with Braised Red Cabbage and Chestnuts

Broiled Scallops 101 with Garlicky Spinach

Broiled Bluefish 101 with Broiled Tomatoes, Basil, and Tapenade

Broiled Cod 101 with Fulton Fish Market Glaçage

Tamarind-Glazed Sablefish

Plantain Curry with Coconut-Glazed Shark

Orange Chile–Glazed Tilefish

Broiled Mahi Mahi with Spiced Squash Purée and Maria’s Mole

Broiled Pompano with Coconut-Cilantro Sauce and Bok Choy

8. Steamed Fish

Branzino 101 Steamed on a Bed of Herbs and Lemon

Steamed Cod 101 with Ginger, Soy, and Chinese Broccoli

Chilled Cod Salad 101 with Preserved Lemon–Sour Cream Dressing

Snapper in a Bag

Flounder Barigoule with Artichokes and Potatoes

Steamed Halibut with Curry Leaf Vinaigrette

Steamed Black Sea Bass with Spinach, Soybeans, and Miso Broth

Steamed Grouper with Indian-Spiced Black Bean Sauce and Mango

Chilled Skate Salad with Zucchini and Lemon

9. Poached Fish

Poached Salmon 101 with Salsa Verde

Poached Halibut 101 with Fennel and Orange Salad

Poached Black Sea Bass 101 with Piquillo Pepper Aioli

Olive Oil–Poached Swordfish 101 with Caponata

Poached Scallops 101 with Pea Shoots, Sugar Snaps, Walnuts, and Orange Vinaigrette

Lobster Boil 101 with Clams, Corn, and Potatoes

Poached Whole Striped Bass with Basil-Garlic Compote

Not Your Mother’s Gefilte Fish

10. Grilled Fish

Grilled Mahi Mahi 101 with Hot Sauce Vinaigrette

Striped Bass 101 with Grilled Corn and Red Onion Salad

Grilled Bluefish 101 with Tomatillo Salsa

Swordfish 101 with Grilled Asparagus, Asparagus Salad, and Balsamic Reduction

Grilled Salmon 101 with Roasted Brussels Sprouts, Bacon, and Maple

Charred Squid 101 with Rosemary and Red Pepper Flakes

Grilled Cobia 101 with Pineapple Salsa

Grilled Scallops 101 with Peach Salsa

Salmon Burgers with Pickled Red Onions and Horseradish Aioli

Clams 101 on the Grill

Grilled Sturgeon with Agghiotta

Grilled Swordfish with Black Olive Bagna Cauda and Grilled Escarole

Grilled Whole Dorade

Grilled Octopus with a Ragout of Black-Eyed Peas and Tomato

Lobster Barbecue

11. Fried Fish

Venetian-Style Bluefish 101 with Raisins, Green Olives, and Pine Nuts

Pan-Fried Flounder 101 with Braised Greens and Warm Cherry Tomato Vinaigrette

Crispy Calamari 101 with Tartar Sauce

Fried Clams 101

Fried Sea Scallops 101

Fish and Oven-Fried Chips

Pan-Fried Crab Cakes with Wasabi Aioli

Chicken-Fried Blowfish with Cajun Aioli

General Tsao’s Lobster

12. Seared and Sautéed Fish

Sautéed Trout Fillets 101 with Mustard-Riesling Sauce

Blackened Swordfish 101

Shrimp Scampi 101 with Preserved Lemon

Fillet of Flounder 101 Meunière

Almond-Crusted Red Snapper 101

Cornmeal-Crusted Redfish 101 with Spicy Aioli

Dover Sole on the Bone with Marsala Sauce

Sautéed Pike with Roasted Cauliflower, Capers, Olives, and Currants

Crisp-Skinned Striped Bass with Tomato-Basil Risotto

Wild Alaskan Salmon with Chanterelles, Corn, and Cherries

Seared Tuna with Red Wine Sauce and Sunchokes

Soft-Shell Crab Saltimbocca with Garlicky Spinach

13. Vegetable Sides

Grilled Escarole

Sicilian-Style Eggplant Caponata

Green Beans with Sofrito

Olive Oil Crushed Potatoes

Braised Belgian Endive

Summertime Succotash

Black Sticky Rice

Thyme and Honey–Glazed Carrots

Sugar Snap Peas with Preserved Ginger, Chile, and Mint

Roasted Eggplant Purée

Fried Green Tomatoes

Techniques

Guide to Unusual Ingredients

Fish-ionary

Acknowledgments

About Ben Pollinger

Index

Copyright

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