Cooking Books -> Seafood
Mitchell Beazley Ltd
Knox, Charlotte (Illustrator)
Published: November 1992
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From Publishers Weekly
Davidson, a onetime British diplomat, may be a Pisces, so scientifically yet passionately has he scrutinized denizens of the deep. In previous books ( Mediterranean Seafood ), he was hooked on famously popular fish in particular
waters. Now that those fins are regularly imported and exported, he has developed a global perspective, illustrated handsomely by artist-collaborator Knox. Holding a sort of family reunion for international seafood, in short essays the ichthyologist
introduces the habitats and habits of major genera and species, with a sensibility wry and erudite. The book's strong suit may be as a reference, but Davidson also offers traditional recipes for everything from tilliliemessakeitetytlalakaaryleetsp as
is;checked (Finnish sole rolls in dill) to Mrs. Mary Lincoln's fish chowder. The author has modified the Canadian principal of estimating piscatorial cooking time by a specimen's thickness to the square of its thickness, and has further identified
doneness at a thermometer reading of roughly 145 degrees. This will come in handy with books such as his, where overly long cooking times may do in delicate fish. Better Homes and Gardens Book Club Bonus Book.
Copyright 1989 Reed Business
From Library Journal
This is more than a cookbook, for it is filled with Knox's beautiful full-page watercolors of fish, both exotic and familiar, from waters around the world. Davidson's informed text is a pleasure to read;
he provides descriptions and background, recipes that also are international in scope, and information on seafood cookery in general. This will be appreciated as a reference source, a picture book, and a cookbook; for special collections. Better Homes &
Gardens Book Club bonus.
Copyright 1989... read more
Seafood, in the context of this report, means shellfish, including both crustaceans and molluscs. This definition encompasses such species as prawns, langoustines
(scampi), crabs, lobsters, scallops, cockles, mussels, winkles, whelks, squid, octopus and oysters in the UK. To a large extent, this is a matter of consumer confidence or, rather, lack of it in terms of preparing and cooking seafood. Exclusive consumer
research, commissioned by Mintel from BMRB for this report, highlights this problem. It would seem that consumers are prepared to experience a wide variety of seafood in a catering context, ie restaurants, and when travelling overseas, but not in the
home. As a result, a high proportion of seafood landed in the UK is subsequently exported to more appreciative markets. --This text refers to the Digital edition.
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