Cooking Books -> Seafood
Simply Shrimp, Salmon, and (Fish) Steaks
Leslie Glover Pendleton
Published: May 2, 2000
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From Publishers Weekly
Pendleton (One Dough, Fifty Cookies) is the Joyce Carol Oates of cookery. She professes to having created roughly 200 dishes a year for the past 12 years, and she's not done yet. Here she pours forth 240 pages of recipes based
upon the seafood most commonly available in supermarkets. Of the 89 main dishes, some are tasty variations on old favorites, such as a New Shrimp Cocktail that replaces the tomato with roasted red bell peppers. Others make for a startling blend of
tastes, colors or textures, such as Grilled Molasses Salmon with Lime or Salmon Baked with Apricots and Water Chestnuts. And still others give the impression that the chef has just shuffled her database of ingredients. This might explain such far-flung
concoctions as Swordfish in Curried Pumpkin Sauce with Sunflower and Pomegranate Seeds or Crispy Salmon on Tangerine and Bacon Spinach. The same traits apply to the 31 side dishes that close the collection; Collard Greens with a Northern Accent sweeten
up the traditional soul food with apple cider; couscous becomes bright and crunchy with the addition of dried cranberries and almonds; Peas and Rye Croutons, which calls for rye bread, frozen peas and mustard seeds, is, well, not something one would find
in the book of a less prolific author. Along the way Pendleton proves that her cleverness extends beyond ingredients and into technique with tips on such procedures as stuffing shrimp and keeping fillets from sticking to the grill. This is a dependable
bet for seafood fans looking for a new way to serve up their favorite fish. (June)
Copyright 2000 Reed Business Information, Inc.
From Library Journal
Many home cooks still suffer from "fear of fish," but Pendleton (One Dough, Fifty
Cookies) cleverly focuses on three categories of seafood that are easy to find, even in the supermarket, are not particularly difficult to cook, and are widely popularDeveryone likes shrimp, and non-fish lovers usually eat meaty fish like swordfish and
tuna. Her seafood recipes, from Cilantro Shrimp with Peanut Dip to Peppered Salmon to Grilled Swordfish Dijon, are easy and appealing, and she also includes a... read more
Celebrated as much for their exceptional taste
as their vibrant health benefits, these versatile gifts from the sea have now made their way into nearly every supermarket in the country.But while high-quality fish is easy to find, many cooks are baffled by its preparation. Simply Shrimp, Salmon, and
(Fish) Steaks reveals how easy it can be to turn the catch of the day into a flavorful, satisfying, and healthful meal.
Leslie Glover Pendleton begins with helpful hints for selecting the very best fish and shellfish, and goes on to offer a
delicious range of dishes that can be made using America's favorite seafood: shrimp, salmon, swordfish, halibut, and tuna. Pendleton builds on familiar ingredients and simple techniqus (no filleting or scaling here), but the results are such spectacular
creations as Orange-Glazed Shrimp with Gingered Cucumber Salsa, Roasted Swordfish Cuban-style, and Crisp Salmon on Lentils with Fried Onions. Most of these incredibly tasty dishes can be made in less than thirty minutes, making it easier than ever to add
fish to your culinary repertoire. Pendleton completes Simply Shrimp with more than thirty appealing accompaniments to the fish to create a full meal. Each and every recipe is flawlessly written, giving even the most inexperienced cooks confidence to
prepare perfect seafood and side dishes with minimal time and effort.
So rejoice, because the bounty of the sea can now become the bounty of your table. Cooking fish at home has never been easier -- or more delicious.
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