Jane Brody's Good Seafood Book : A Guide to Healthy Eating with More Than 200 Low-Fat Recipes - Hardcover

9780393036879: Jane Brody's Good Seafood Book : A Guide to Healthy Eating with More Than 200 Low-Fat Recipes
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Jane Brody, America's authority on great food that is also good food, has written three best-selling books on healthful eating. Now, with the collaboration of Richard Flaste, she has produced another winner in this newest volume, a primer on seafood combined with a collection of delicious recipes.

In the introduction Brody notes that most of us when we were growing up knew fish in one of two incarnations―fish sticks or tuna-on-rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important and low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish" novices, in an almost infinite variety of ways that are delicious and go well beyond the frozen fillets of childhood.

Part One is a comprehensive overview of seafood lore that includes chapters on how to select fish; how to clean, fillet, and store it; basic seafood cooking techniques; and full discussions of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of some 250 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving. Among the enticing dishes are Shrimp and Onion Pizza, Seafood Tabbouli, Orzo with Clams, Fish Tacos with Cilantro Pesto, and Oven Steamed Sea Bass with Crisp Vegetables.

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From the Inside Flap:
"Jane Brody's Good Seafood Cookbook is stocked with more than 200 fantastic low-fat recipes that will turn even the most strident seafood skeptic into a fish fiend."
--Detroit Free Press
We all know that fish offers us one of the most important low-fat sources of dietary protein available. But behind this significant fact lies a startling truth: most of us think cooking fish is an arduous, complicated endeavor requiring special skills. Not true, declares Jane Brody, the New York Times Personal Health columnist and nutrition expert. Now Brody, author of the landmark bestseller Jane Brody's Nutrition Book, has produced a wonderful guide to seafood combined with a collection of delicious, simple-to-follow, healthful recipes that prove that cooking with fish is easier than you think.
Part One is a comprehensive overview of seafood, including chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; a full discussion of seafood safety; a comprehensive nutrition chart; and the up-to-date health benefits of adding fish to your diet. Part Two is a collection of more than 230 recipes from appetizers and soups to salads and main courses, including special sections on grilling and microwaving. Inside you'll find such scrumptious dishes as:
* Shrimp and Onion Pizza * Orzo with Clams * Fish Tacos with Cilantro Pesto * Oven-Steamed Bass with Crisp Vegetables * Grilled Salmon with Fennel * Sweet Pepper Fish Cakes * Lobster and Shrimp Salad in Basil Buttermilk * Potato, Corn, and Monkfish Soup * And much more!
"The most comprehensive of the new seafood books."
--Minneapolis Star Tribune
"Jane Brody is to good health what Martha Stewart is to good living."
--Seattle Post-Intelligencer
"Recipes that promise to save your heart and your waistline."
--Cosmopolitan
From the Back Cover:
Here is another volume from today's most influential writer on food and health, the New York Times Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when growing up, knew fish in one of two incarnations - fish sticks or tuna on rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices", in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.

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  • PublisherW. W. Norton & Company
  • Publication date1994
  • ISBN 10 0393036871
  • ISBN 13 9780393036879
  • BindingHardcover
  • Number of pages592
  • Rating

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Book Description Hardcover. Condition: New. BC ed. Jane Brody, America's authority on great food that is also good food, has written three best-selling books on healthful eating. Now, with the collaboration of Richard Flaste, she has produced another winner in this newest volume, a primer on seafood combined with a collection of delicious recipes.In the introduction Brody notes that most of us when we were growing up knew fish in one of two incarnations-fish sticks or tuna-on-rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important and low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish" novices, in an almost infinite variety of ways that are delicious and go well beyond the frozen fillets of childhood.Part One is a comprehensive overview of seafood lore that includes chapters on how to select fish; how to clean, fillet, and store it; basic seafood cooking techniques; and full discussions of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of some 250 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving. Among the enticing dishes are Shrimp and Onion Pizza, Seafood Tabbouli, Orzo with Clams, Fish Tacos with Cilantro Pesto, and Oven Steamed Sea Bass with Crisp Vegetables. Seller Inventory # DADAX0393036871

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Book Description Hardcover. Condition: new. Hardcover. In the introduction Brody notes that most of us when we were growing up knew fish in one of two incarnationsfish sticks or tuna-on-rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important and low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish" novices, in an almost infinite variety of ways that are delicious and go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select fish; how to clean, fillet, and store it; basic seafood cooking techniques; and full discussions of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of some 250 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving. Among the enticing dishes are Shrimp and Onion Pizza, Seafood Tabbouli, Orzo with Clams, Fish Tacos with Cilantro Pesto, and Oven Steamed Sea Bass with Crisp Vegetables. Jane Brody, America's authority on great food that is also good food, has written three best-selling books on healthful eating. Now, with the collaboration of Richard Flaste, she has produced another winner in this newest volume, a primer on seafood combined with a collection of delicious recipes. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780393036879

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