• RRP: £12.80
  • You Save: £1.03 (8%)
FREE Delivery in the UK.
Only 2 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
Quantity:1
Williams-Sonoma Collectio... has been added to your Basket
+ £2.80 UK delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: Expedited shipping available on this book. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Williams-Sonoma Collection Fish, Th Hardcover – 17 Jun 2002

4.0 out of 5 stars 1 customer review

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£11.77
£6.32 £0.01

Great Discounts
Shop the Books Outlet. Discover some great deals on top titles. Shop now
£11.77 FREE Delivery in the UK. Only 2 left in stock (more on the way). Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Special Offers and Product Promotions

Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.




Product details

  • Hardcover: 119 pages
  • Publisher: Simon & Schuster (17 Jun. 2002)
  • Language: English
  • ISBN-10: 0743226402
  • ISBN-13: 978-0743226400
  • Product Dimensions: 21 x 1.8 x 22.9 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 2,760,334 in Books (See Top 100 in Books)

Product Description

Review

Chuck Williams

One of the most appealing ways to eat healthfully is to eat fish. Turn to any recipe in this cookbook, and enjoy.



Chuck Williams One of the most appealing ways to eat healthfully is to eat fish. Turn to any recipe in this cookbook, and enjoy.

About the Author

Shirley King has spent more than 30 years in the food business as a chef, teacher, restaurant consultant, and writer, and is regarded as one of the foremost authorities on fish cookery in the United States. She is author of "Fish: The Basics and Saucing the Fish, " among other titles, and was a contributor to the new "Joy of Cooking." Ms. King lives in New York City.

Customer Reviews

4.0 out of 5 stars
5 star
0
4 star
1
3 star
0
2 star
0
1 star
0
See the customer review
Share your thoughts with other customers

Top Customer Reviews

By Mary Whipple HALL OF FAMETOP 500 REVIEWER on 29 April 2005
Format: Hardcover
For those looking to eat more fish and less meat for health reasons, such as the need to reduce saturated fats in the diet, this cookbook offers some wonderful recipes prepared in a variety of ways--using the grill, broiler, oven, soup pot, and frying pan. The recipes use a wide variety of fish and shellfish, including suggested alternatives for some of the more esoteric choices (monkfish, pompano, skate) not always available away from the coast. Recipes range from "simple suppers" to fancier, special occasion preparations, and each recipe is accompanied by an attractive full-page photo of a beautiful presentation.
Cooks looking for a complex blend of flavors to set off the fish (especially in sauces) will find that many of these recipes depend instead on only one or two ingredients for their primary flavors--a red snapper recipe is flavored with rosemary and pernod, cod flavored with vegetables and basil, salmon with mango juice and chives, skate with brown butter and lemon juice. Those who enjoy fruit with their fish will enjoy the halibut with oranges and molasses, salmon with fennel and apple salsa, and salmon with a sauce of mango juice.
Many of the recipes show elaborate presentations--oven-poached whole salmon covered with 1/16" slices of English cucumbers and orange roughy with 1/8" zucchini slices, easy to do if you have a food processor but a bit fussy to assemble. The halibut fillet en papillote can be prepared ahead, so the "fuss" is done before the guests arrive. Those who plan to cook fish on the grill will need to plan for split-second timing of the grilling and the presentation, and to be sure to have the correct implements for turning the fish to avoid shredding it on the hot grill, a reason many people avoid grilling fish for guests.
Read more ›
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x8a579a98) out of 5 stars 25 reviews
70 of 70 people found the following review helpful
HASH(0x89ca37c8) out of 5 stars Excellent basic fish cookbook 7 Dec. 2003
By A Customer - Published on Amazon.com
Format: Hardcover
I took the Williams-Sonoma "Fish" cookbook out from my local library and was fairly impressed with it. I have a number of seafood cookbooks in my personal collection, but there are several things I really like about this book. First off, though the book is not large, it covers all the essential seafood recipes, such as gravlax, bouillabaisse, chowder, paella, crabcakes, boiled lobster, fish and chips, sole in lemon-butter sauce, etc. Rest assured, the book contains at least one good recipe for every major type of fish or shellfish, so it is a good basic reference to have. Every recipe features a photo of the completed dish on the opposite page, often featuring a very nice presentation. Most importantly, and something that is lacking in far too many cookbooks: the recipes are laid out on the page in a very clear and organized fashion. A list of the ingredients is on the left, the recipe instructions are in the middle, and a small photo with notes is on the right. There are also helpful hints and serving tips at the bottom of the page. This makes it very easy to size up the recipes and take them on. Also included at the back of the book are tips on selecting and cleaning fish, advice on different cooking methods, and a glossary covering attributes of different fish species. Whether you're a beginner cook or an experienced amateur such as myself, this book will improve your knowledge and technique of fish cookery.
55 of 56 people found the following review helpful
HASH(0x8a331e28) out of 5 stars Eating more healthfully with fish? 29 April 2005
By Mary Whipple - Published on Amazon.com
Format: Hardcover
For those looking to eat more fish and less meat for health reasons, such as the need to reduce saturated fats in the diet, this cookbook offers some wonderful recipes prepared in a variety of ways--using the grill, broiler, oven, soup pot, and frying pan. The recipes use a wide variety of fish and shellfish, including suggested alternatives for some of the more esoteric choices (monkfish, pompano, skate) not always available away from the coast. Recipes range from "simple suppers" to fancier, special occasion preparations, and each recipe is accompanied by an attractive full-page photo of a beautiful presentation.

Cooks looking for a complex blend of flavors to set off the fish (especially in sauces) will find that many of these recipes depend instead on only one or two ingredients for their primary flavors--a red snapper recipe is flavored with rosemary and pernod, cod flavored with vegetables and basil, and skate with brown butter and lemon juice. Those who enjoy fruit with their fish may enjoy the halibut with oranges and molasses, salmon with fennel and apple salsa, and salmon with a sauce of mango juice.

Many of the recipes show elaborate presentations--oven-poached whole salmon covered with 1/16" slices of English cucumbers, and orange roughy with 1/8" zucchini slices, easy to do if you have a food processor but a bit fussy to assemble. The halibut fillet en papillote can be prepared ahead, so the "fuss" is done before the guests arrive. Those who plan to cook fish on the grill will need to plan for split-second timing of the grilling and the presentation, and to be sure to have the correct implements for turning the fish to avoid shredding it on the hot grill, a reason many people avoid grilling fish for guests.

Those on low fat diets need to be aware that several of these recipes call for high-fat cooking and sauces--fillets of sole meuniere calls for 6 T. of butter, trout amandine for 4 T. of butter and 4 T. olive oil, the skate with brown butter sauce for 8 T. butter, the striped bass in green curry for 14 oz. of coconut milk (very high in saturated fat), and the New England fish chowder for 1 c. half-and-half and 1 ½ c. of whole milk. Still the selection of forty-two recipes, both fish and shellfish, offers many new ideas for the cook who needs inspiration, and some recipes can be adapted to lower fat cooking.

Note: Williams Sonoma has an earlier Fish cookbook by Joyce Esersky Goldstein, available Used. The recipes in the Goldstein edition are heartier in flavor and less fussy in preparation and presentation. Mary Whipple
5 of 5 people found the following review helpful
HASH(0x89caeb04) out of 5 stars I love WIlliams Sonoma but this book is just ok 7 May 2013
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
I have a few william sonoma cookboks and loved the recipes so decided to get this one. I have to say, this one is not that great. The recipes are very varied which is nice, but for my personal tastes, it is not going to get much use. However, every recipe has a picture with it, the directions are easy to follow, and it still has the section in the back that tells you how to buy cook and store seafood which is useful for more rarely used fish. Also, this book DOES have a VERY small shellfish section, but if you eat more shellfish than fish, you might want to get the shellfish cookbook instead of this as this book is 99% fish like salmon, cod, and rockfish.
4 of 4 people found the following review helpful
HASH(0x8a57af48) out of 5 stars Fine--but William Sonoma "Seafood" is better 9 April 2011
By Chefgirl - Published on Amazon.com
Format: Hardcover Verified Purchase
Fine, beautiful pics and some nice recipes but if deciding between this and william sonoma "seafood" book, the seafood one is much better in my opinion...better recipes and variety of recipes.
2 of 2 people found the following review helpful
HASH(0x89c9e894) out of 5 stars wonderful 23 Jan. 2010
By Shirley Branco - Published on Amazon.com
Format: Hardcover Verified Purchase
You can just make so many fish dinners without recipes. This book has such a variety of different things to use. It will come in handy.
Were these reviews helpful? Let us know

Look for similar items by category


Feedback