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Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Anglais) Broché – 29 mars 2011

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Descriptions du produit

Revue de presse

Becky Selengut is one of the people who will save Western Civilization...

This is a book I'll be going back to again and again, for inspiration in the kitchen or just to savor a fishy turn of phrase. Every piscivore should own a copy.
Langdon Cook

We know our ocean fish are beleaguered—the dilemma is we still want them for dinner. Solution: Good Fish... Instead of being dire, [author Becky Selengut] celebrates what you can eat: 15 varieties of Pacific seafood that are safe for the environment and for you. The easy-but-unusual recipes include the best version of Hangtown Fry we've seen, and even the nuts-and-bolts sustainability spiel slips down like a nice fresh oyster.

We tested some of the recipes in this book and we were both blown away. Not only was each meal delicious, but also both of us learned something from each dish... This book will ALWAYS be in our kitchen. We think it should be in yours too.
Gluten-Free Girl and the Chef

Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from "Jaws" at the mere thought of buying — let alone cooking — a live Dungeness crab, "Good Fish"...deserves a spot in your kitchen.
The Seattle Times

Glory in our local shellfish, finfish and "littlefish (hello, sardines!) says Seattle's goddess of seafood sustainability, Becky Selengut, who reels 'em in with honesty, humor and recipes...
All You Can Eat

With "Good Fish," Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few. Gorgeous color photos are part of the mix, along with entertaining vignettes from the author...
The Oregonian

In Good Fish Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. She teaches us how to cook seafood most home cooks shy away from, like scallops, sardines and squid, but also helps us perfect our technique for cooking our favorites such as salmon, halibut and clams.
Seattle Weekly

Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine. Good Fish. NW chef and author Becky Selengut, who is knowledgeable, gifted and (my favorite) sassy, infuses this stunning book with all three qualities. Drop-dead gorgeous photographs, out of the ordinary recipes - this is a book that makes me take a deep breath, smile and say - oh my goodness. The little photos of how to tell when fish is not done, just perfect and overdone made me squeal a little. So hard to explain with words, using photos is genius. That’s because Becky has also been a teacher for many years and knows how to break techniques down so everybody understands.
Cookus Interruptus

[Becky Selengut] is a smart and funny writer, a talented and experienced chef, and we desperately needed a book with this subtitle: "sustainable seafood recipes from the Pacific Coast." ...If you like to eat fish and you live in the Northwest, this book needs to be on your shelf.
Edible Seattle

Becky Selengut’s new book Good Fish explaining sustainable practices when purchasing fish and extraordinary tips on cooking fish is one of the best new cookbooks for 2011. Recipes carefully crafted so that flavor is king. 
Seattle PI

I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of "Good Fish" by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know.
Rebekah Denn

There are plenty of lessons about the best fish to buy and eat to be learned in this book, yet it doesn't come across as preachy. As a fish fan, I appreciate the buying tips and the advice on how to care for your catch once you make the investment. I liked reading about how fish were raised and harvested and the suggestions served up on sustainable substitutes. (Which gives this West Coast-centric collection legs, broadening its appeal to other parts of the country.) 
Al Dente

Read this book a few times and you'll know more about fish than the guy behind the fish counter at your local supermarket. And that's good, because then you'll be forced to seek out a proper fishmonger.
Northwest Edible Life

...this is a great little book that deserves an unbiased look, if for nothing more than a pre-dinner sustainable fish lesson, a hefty dose of Selengut's signature snark and a solid chef's knife worth of recipe inspiration.
LA Weekly

...makes eating sustainable seafood at home easier and tastier.
Edible East Bay

Becky Selengut’s book, Good Fish: Sustainable Seafood Recipes from the Pacific Coast is one of the most thorough books on cooking seafood I’ve seen in a long time. It’s beautifully presented and the friendly, no-nonsense take on cooking fish and shellfish is refreshing and non-intimidating for novice cooks. 
Former Chef

Whether you’re a beginner with fish or wanting to cook more heart-healthy fish dinners in the New Year, this author has something for everyone, no matter your locale — East Coast, West Coast or no coast.
The Well-Fed Heart

Becky Selengut sears a mean scallop! In her fantastic new cookbook, Good Fish: Sustainable Seafood Recipes from the Pacific Coast, she divides the world of fish into shellfish, finfish, and littlefish & eggs, and under shellfish has a whole five-recipe section devoted just to scallops. 
EAT! The Best Food in the World

If you are a conscientious cook, who wants to learn how to properly prepare seafood, then this is the perfect book for you.
Book End Babes

Biographie de l'auteur

Becky Selengut, a Seattle-based private chef, is an advocate for seafood sustainability and seasonal, regional cuisine. The coauthor of Washington Local and Seasonal Cookbook, she also writes for Seattle Homes and Lifestyles and Edible Seattle.

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Commentaires client les plus utiles sur (beta) 26 commentaires
21 internautes sur 21 ont trouvé ce commentaire utile 
Approachable, enjoyable and delicious! 26 avril 2011
Par Michele Weingeist - Publié sur
Format: Broché Achat vérifié
I've had the great fortune of taking a class from the chef and author, Becky Selengut, so I was excited and a bit nervous about getting this book. Excited because I've found her straight-forward, witty teaching manner to be very helpful (and fun). Nervous, because I was worried that her personality wouldn't come through in the book. But she nailed it. The book is educational - I love fish but hardly ever cook it because I don't know what kind to buy and, I'm not the best cook. Selengut easily explains what fish to buy, what to look for on the label and what questions to ask at the store. The recipes are fantastic. Following her instructions, we prepared the most amazing scallops - cooked to perfection. This from "Good Fish" on cooking scallops: "Heat your pan over high heat. (Now many of you will read that, defy me, and turn your heat down to medium high. Trust me, and get your hand off that dial.)"...she was so right!

As a reluctant cook, it is a real treat for me to read a book that is straight-forward, educational, creative and entertaining. Good Fish is a great addition to any cook's collection.
23 internautes sur 25 ont trouvé ce commentaire utile 
Fascinating and delicious 15 avril 2011
Par DCmm - Publié sur
Format: Broché Achat vérifié
I just received this book yesterday, and decided to make a recipe from it for my anniversary dinner tonight. I was nervous, because I wanted the anniversary dinner to be a success, and you never know how a new recipe will turn out...but it turns out that "Wok-seared squid with lemongrass, chile, and basil" is absolutely delicious, with tender squid and a great blend of Thai flavors. It was definitely a hit for dinner tonight, and I know that I will be making it again, along with many other recipes from this book.

Overall, the book is beautiful, with lovely and enticing photos of the recipes. And Selengut's engaging narrative throughout the book about the best way to prepare fish and seafood, as well as how to select and purchase seafood in a sustainable way, makes the book a five-star purchase for me, as well as a book that I could see giving as a gift to others who enjoy cooking and eating seafood.

You won't regret purchasing this item! Happy cooking and eating...
13 internautes sur 13 ont trouvé ce commentaire utile 
Smart and delicious! 22 avril 2011
Par V. Savares - Publié sur
Format: Broché Achat vérifié
I think this is just what this seafood loving world needs. Becky does a great job of describing what type of fish you should look for, if you are interested in sustainable seafood. The recipes within are delicious. I made the grilled sockeye salmon with fennel two ways, and it was fantastic! The book is highly informative without being snooty, and Clare Barboza's photography is absolutely beautiful.
6 internautes sur 6 ont trouvé ce commentaire utile 
Great, attainable fish recipes 16 septembre 2011
Par Michele Kellett - Publié sur
Format: Broché
Our family made a commitment long ago to cooking seafood 3-4 times a week -- it's an excellent source of high-quality, low-fat protein, and (hello!) we live in Seattle, where wonderful seafood is available all year round. Two problems keeping that commitment: the seafoods whose stocks I knew were well-managed (salmon, halibut, black cod, crab, oysters, clams) can be expensive; also, most cookbooks and most seafood recipes seem skewed to East Coast and Atlantic species. Becky's recipes, besides being inventive and delicious and do-able, solve both problems. She explains how some very inexpensive seafood (rainbow trout, squid, sardines) is sustainably raised/managed and why it's good for you. And she focuses on Pacific species. Our battery of seafood recipes has expanded exponentially with the arrival of this wonderful book. (Two caveats: Becky is allergic to garlic, so you might want to add it to, say, the Jerk-Spiced Coho with Kale. And she has a very, very light hand with the hot peppers -- I'm no pepper fiend, but I've doubled the amounts called for.)
15 internautes sur 18 ont trouvé ce commentaire utile 
Chef inspired by another chef... 8 juin 2011
Par Greg Johnson - Publié sur
Format: Broché
I am a Seattle Chef and Father and try to inspire other parents to cook real food for their families with my website [...].
Little did I know my girls would take over the kitchen and use another Seattle chef's cookbook to make me dinner!
I have learned a lot from Becky's book (and apparently so have my girls) and I hope you will too.
Highly recommend a purchase of this great book!!
Chef and father, Greg Johnson
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