Cookbook Review: Fish Without A Doubt
Posted on | February 4, 2010 | No Comments
Be warned….don’t read this book UNLESS you want to be inspired! Chef Rick Moonen and his co-author Roy Finamore deliver a firecracker of a cookbook for anyone who is even thinking of cooking seafood. Fish Without a Doubt: The Cook’s Essential Companion covers everything from the basics of buying fish at the market to demystifying underutilized cooking techniques like butter-basting. SOP is a huge fan of this book because it also gives readers practical information about sustainability.
In one section of the book, Rick thoughtfully profiles species of fish and shellfish with information on flavor, how best to cook them, tips for buying, and their sustainability status. Intentionally missing from the list of species are largely unsustainable choices such as Chilean sea bass and orange roughy. Rick, one of the godfathers of the sustainable seafood movement, shares his favorite resources to help us keep up with the latest information on sustainability.
Throughout the book, Rick reminds us that it is more important to buy the freshest sustainable fish at the market rather than the exact fish called for in a recipe. For each recipe, he gives us acceptable substitutes that will be equally delicious with the same preparation.
It is clear Rick poured his heart and soul into this book. He goes the extra mile to dole out many of the random cooking tricks he has picked up along his 30-plus years of cooking. Recipes are designed specifically to be made at home. Rick created and tested many of the recipes in New York City apartment kitchens.
In the end, the book remains very approachable for beginners, yet rich enough to advance the repertoires of the most seasoned home chefs. SOP strongly recommends you pick up a copy for yourself and one as a gift for your favorite home chef.
Tags: chef > Fish Without A Doubt > ocean > recipe > restaurant > Rick Moonen > seafood > sustainable
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