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Save This PageIt takes less than a minute to be impressed -- really impressed -- with "Fish Without a Doubt." Just thumb through the pages.
This isn't just a grand cookbook; it's almost an encyclopedia, ranking alongside the tremendous books published by Cook's Illustrated magazine.
There are more nice touches than you can shake a stick at, if you are inclined to stick-shaking. Such as:
The recipes are almost endless, with sophisticated names but unsophisticated ingredients. The authors make it a point to come up with substitute ingredients whenever they recommend something you might not be able to find at the grocery store. Where a recipe calls for crème fraiche, the authors say you can use sour cream and lemon juice instead.
Can you call a cookbook elegant? If it has only a single dessert, which is the last recipe in the book, and it's Key Lime Pie, well, that's elegance.
This is a terrific, useful cookbook. If you cook fish at all, this is the book to have.
Contact Lee Barnes at (804) 775-8129 or Lbarnes@timesdispatch.com.
Houghton Mifflin Company
Price: $35 Pages: 496
Recipe worth trying:
Catfish Sloppy Joes, Page 373
