Ebook Fish Easy, by Mitchell Tonks
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Fish Easy, by Mitchell Tonks
Ebook Fish Easy, by Mitchell Tonks
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A collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish from salmon and trout to bream and bass to mussels and crayfish. The five chapters are based on cooking methods The Grill, The Frying Pan, The Casserole Pot, The Oven and The Parcel (for fish baked in a foil parcel). Each chapter features tips on how to get the best results from your cooking, whatever your heat source. There are lots of tips and tricks with the recipes too including how to simplify the cooking further and how to make a similar dish more cheaply. Specially commissioned photographs of the dishes and step-by-steps for lots of the techniques complete this beautiful and accessible book. Fish ISBN: 9781862058330
- Sales Rank: #1384920 in eBooks
- Published on: 2013-10-30
- Released on: 2013-10-30
- Format: Kindle eBook
Review
"Tonks' latest collection of seafood recipes does an admirable job of emphasizing ease of preparation without sacrificing flavor." —Publishers Weekly.com
About the Author
Mitch Tonks is an award-winning food writer, restaurateur, and fishmonger whose titles include The Fishmonger's Cookbook and The Seafood Cafe Cookbook.
Most helpful customer reviews
3 of 3 people found the following review helpful.
If your default "easy" fish recipe is getting old, check out this book!
By I Do The Speed Limit
Sometimes "simple" and "easy" signal a group of recipes that have come together in a book for the sake of creating a "simple and easy" money-maker. Not so with this book from the UK that was published last year and was republished as a Kindle version a few months ago. This Mitch Tonks really likes to eat and cook fish. He talks and cooks fish on TV and has three restaurants in the UK. Some call him a "fish fanatic", plus he focuses on sustainable fish. His love for seafood and his expertise in cooking it, is evident in this book. He has provided us with some unique, (some not so unique, but still worthy of being kept in the same collection), and easy-to-turn-to recipes that will steer you away from your current default recipes.
Here is why this book works for me: I get off work, stop by my favorite oriental market on my way home, and pick up a whole fish to throw on the grill when I get home. You can't get any simpler: It is a very quick cooking process and I don't get my stove dirty or heat up the kitchen. Yet, I found myself faltering as my fishmonger politely waits for me to choose a fresh fish from the case. Are we getting tired of the same old flavors? Well, if I'm actually asking myself that question, I guess I am...
I needed some new ideas and tricks in my fish-cooking arsenal. Looks like I found this book just in time!
I mention that I prefer to grill whole fish, but I don't want you to get the impression that there is nothing else of interest in this book. The variety of interesting sauces alone is enough to provide great value to this book. As the product page describes, the book covers all the cooking techniques and the "grill" recipes also work in your oven's broiler. If you like your fish filleted, be aware that most of the recipes in this book are for filleted fish. There are some shellfish recipes too, plus octopus. Tonks has also included some cured fish recipes, too.
I dinged this cookbook one star for several reasons: I think the layout is a bit of a hodge-podge. Also, I don't think there is enough information provided on the fish itself: What to look for, how to clean them, ideal size, descriptions, flavor, texture of the meat, etc. Plus, for instance: How big are the sardines? What is marsh samphire? What is gurnard? Besides that, the editors seem to have forgotten that this book is being offered for sale in the US: British norms and names need some interpretation when the cookbook is being touted in the States. None of this really bothers me--I've been a fisherman since I was five, and I've been cooking fish for a long time and I like to do internet searches--but these things might cause some frown lines on the brow of someone less experienced. I must suggest that some of this information might be available in his earlier books: Fishworks Seafood Cafe Cookbook and The Fishmonger's Cookbook. I don't know, because I've not looked at them yet. (But I will soon as they are in shipment to me: They are both available through Amazon and you can pick up a used copy for a song.)
YOU CAN STOP READING HERE, as I think I've provided you with enough info to make a decision on this book. But, if you need more, keep on reading; I've listed my favorite recipes and some others that are on my bucket list:
--I grow sorrel in my yard, so I really like the filleted red snapper (or bream) with sorrel, sour cream and cumin "under the grill", (which is under a broiler). It works with spinach, too.
--A salad of grilled small red snapper (or mullet), with cucumber, radishes, cilantro and scallions tossed with a lime dressing;
--There is a simply grilled mackerel served with a food processor concoction of a whole lemon, sugar, pepper, ginger and basil, or with a spiced salt (with star anise and sichuan peppercorns).
--Or grilled sardines with fennel seeds.
--There is a very interesting "barbecue sauce" for octopus: It contains, among other ingredients: Fennel, Dijon, vinegar, ras el hanout, soy sauce, garlic, honey, lemon and chile powder.
--Several squid recipes, with a variety of cooking techniques and flavor combinations.
--I have sage in my garden all year long, so I've grown attached to red snapper (or mullet) with a sauce of fresh sage, anchovy, wine and bread crumbs.
--A combination of ingredients that I've used before--tomato and orange juice--plus other ingredients, combine to make a ragu with a firm white fish and served over penne.
--Sea bass with clams and sherry;
--Skate (or ray) with a salsa of herbs, capers, breadcrumbs and grated hard-boiled egg;
--Roast sea bass with potatoes, olives, herbs and orange and lemon juice;
--Maybe my favorite way with monkfish: A whole tail on the bone, roasted with loads of garlic, sage leaves, rosemary, stock--finished with a bit of heavy cream.
--Gurnard (I sub catfish) braised with celery, onion and hard cider.
One hundred recipes (and this includes some simple sauces and dressings, plus aioli and tartare sauce and such) is not all that many recipes, but I found this to be a very handy book and I've turned to it often as I investigated this book.
*I received a temporary download of Fish Easy from the publisher (through NetGalley). I will loose the download soon and I like it well enough to have put the book in my Amazon shopping cart along with his two old books. As to the Kindle edition, I can't help you there, except to say the download I received is the same as what you see in the "Look Inside" feature on this product page. I was not really impressed with it, but it may be an advanced copy (not finished or fully edited) that we are looking at.
0 of 0 people found the following review helpful.
Five Stars
By Me
Great book!! Exactly as described. Very happy with it.
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