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Fresh fish cooks quickly and is therefore ideal for busy work-night meals and hectic schedules. Fast Fish, the fourth
FAST book from the gifted team of Hugh Carpenter and Teri Sandison, shows how to select the freshest fish, how to store it, and how to determine when it is perfectly cooked.
Fast Fish includes short ingredient lists, easy instructions, and simple
menu suggestions. It focuses on the nine most popular fish sold in the United States, but also offers other varieties that can be substituted. It also offers 100 simple, flavor-intense
recipes that will turn even a fish skeptic into a fish lover - dishes such as Tex-Mex Barbecues Halibut Steaks, Tea-Poached Salmon with Mint, and Steamed Snapper with Spicy Pesto.
Over the last thirty years, fish consumption has steadily increased, possibly because of its widely acknowledged health benefits - it is rich in omega-3 fatty
acids and low in fat. Or possibly it's because fresh fish, with its slight firmness and subtle, sweet flavor, is a true taste sensation. With
Fast Fish, it's easy to turn this versatile ingredient into an amazing array of quick-to-prepare, flavor-packed
meals.
About the Author: Hugh Carpenter, one of America's most popular cooking instructors and writers, teaches at cooking schools throughout the country and at his own
school in California's Napa Valley.
Teri Sandison is one of America's best known food photographers. Her unique sense of style has been recognized with many photography awards. This Husband-and-wife
team lives in the Napa Valley community of Oakville, California.
Let's Get Cooking!
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
Let's Get Cooking!
