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Official Fulton Fish Market Cookbook, by Bruce Beck
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A vg plus copy in a vg jacket or both are even a little better. No markings - extremely light wear. Publisher priced dust jacket - no remainder marks.
- Sales Rank: #3165410 in Books
- Brand: Brand: E. P. Dutton
- Published on: 1989-07-12
- Original language: English
- Number of items: 1
- Dimensions: 20.00" h x 20.00" w x 20.00" l,
- Binding: Hardcover
- 381 pages
- Used Book in Good Condition
From Publishers Weekly
This history and guide to the workings and wares of "the largest wholesale fish market in the Western hemisphere" evokes the vitality of a marketplace with roots as old as New York City itself ("the pace is brisk, the atmosphere is macho"). The market serves as a microcosm of the culinary and cultural diversity of New York, as Beck's ( Produce: A Fruit and Vegetable Lovers' Guide ) collection of over 150 recipes, gathered from local homes and restaurants, celebrates an abundance of seafood. Descriptions of the fish sold at market (arranged alphabetically, by scientific rather than common name) include information on place of origin and seasonal availability, comparable quality of varieties and substitutions that will aid the fish purchaser. Equally useful are instructions on filleting and cleaning fish and advice on seafood safety (properly cooking or freezing fish will kill all potentially dangerous parasites). Recipes are organized by cooking technique--broiling, baking, frying--and feature ethnically inspired specialties, classic and New American dishes, haute and nouvelle French cuisines and basic recipes (baked whole fish). Illustrations not seen by PW.
Copyright 1989 Reed Business Information, Inc.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Somewhat Disappointed
By David Matthews
This is an excellent book for someone interested in exploring the many facets of New York ethnic seafood dishes that started becoming popular in the 1970s. It is in fact a superb cookbook that will enrich any seafood cookbook library.
But I am not awarding it five stars because it simply does not convey many traditional New York seafood recipes from the seafood restaurants that once served New Yorkers near the Fulton Market, like Sweet's and the many fine traditional New York restaurants that served its produce.
Some 50 years, and further back, New York featured a host of traditional restaurants that served fish and shellfish dishes that could compete with any in the world. Their secret began with the freshest produce from the Fulton Fish Market. Traditional New York seafood dishes were "Simple Food", straightforward but perfect. They were usually broiled, grilled, baked, or fried in breadcrumbs; served with simple sauces, mostly either melted sweet butter or Tartar Sauce. These are the dishes and preparation techniques I had hoped to find in this book.
0 of 1 people found the following review helpful.
Four Stars
By Paula Martin
Book contains good information.
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