Fish: 54 Seafood Feasts

Chronicle Books
16
Free sample

Fish celebrates the versatility, healthfulness, and ease of preparation of fish and shellfish in more than 120 delicious recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, East and South Asian, and North African/Mediterranean. Each recipe is grouped into a set matching a main course of fish or shellfish with a complementary grain, pasta, salad, or vegetable. Fish encompasses all of the best techniques for cooking seafood perfectly, including grilling, roasting, salt-crusting, and wok-braising, and all dishes feature sustainable seafood. These exciting recipes make the most of one of the world's healthiest proteins, demystifying it and suggesting a year's worth of meals for cooks of all skill levels.
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About the author

Cree LeFavour is a cookbook author based in Frenchtown, New Jersey, whose books include Poulet and The New Steak.

Antonis Achilleos is a New York–based photographer whose work for Chronicle Books includes Chocolate Chip Cookies, Whoopie Pies, and Milk & Cookies.

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3.9
16 total
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Additional Information

Publisher
Chronicle Books
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Published on
Sep 17, 2013
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Pages
228
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ISBN
9781452121970
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Language
English
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Genres
Cooking / Specific Ingredients / Seafood
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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“A harrowing, beautiful, searching, and deeply literary memoir. In these pages, we watch Cree LeFavour evolve from a wounded (and wounding) lost girl to a woman who can at last regard her existence with a modicum of mercy and forgiveness...a story of true self-salvation and transformation.”—Elizabeth Gilbert

As a young college graduate a year into treatment with a psychiatrist, Cree LeFavour's began to organize her days around the cruel, compulsive logic of self-harm: with each newly lit cigarette, the world would drop away as her focus narrowed to an unblemished patch of skin calling out for attention and the fierce, blooming release of pleasure-pain as the burning tip was applied to the skin. Her body was a canvas of cruelty; each scar a mark of pride and shame.

In sharp and shocking language, Lights On, Rats Out brings us closely into these years, allowing us to feel the pull of a stark compulsion taking over a mind. We see the world as Cree did—turned upside down, the richness of life muted and dulled, its pleasures perverted. The heady, vertiginous thrill of meeting with her psychiatrist, Dr. X—whose relationship with Cree is at once sustaining and paralyzing—comes to be the only bright spot in her mental solitude.

Her extraordinary access to and inclusion of the notes kept by Dr. X during treatment offer concrete evidence of Cree’s transformation over 3 years of therapy. But it is her own evocative and razor-sharp prose that traces a path from a lonely and often sad childhood to her reluctant commitment to and emergence from a psychiatric hospital, to the saving refuge of literature and eventual acceptance of love. Moving deftly between the dialogue and observations from psychiatric records and elegant, incisive reflection on youth and early adulthood, Lights On, Rats Out illuminates a fiercely bright and independent woman’s charged attachment to a mental health professional and the dangerous compulsion to keep him in her life at all costs.
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

“A harrowing, beautiful, searching, and deeply literary memoir. In these pages, we watch Cree LeFavour evolve from a wounded (and wounding) lost girl to a woman who can at last regard her existence with a modicum of mercy and forgiveness...a story of true self-salvation and transformation.”—Elizabeth Gilbert

As a young college graduate a year into treatment with a psychiatrist, Cree LeFavour's began to organize her days around the cruel, compulsive logic of self-harm: with each newly lit cigarette, the world would drop away as her focus narrowed to an unblemished patch of skin calling out for attention and the fierce, blooming release of pleasure-pain as the burning tip was applied to the skin. Her body was a canvas of cruelty; each scar a mark of pride and shame.

In sharp and shocking language, Lights On, Rats Out brings us closely into these years, allowing us to feel the pull of a stark compulsion taking over a mind. We see the world as Cree did—turned upside down, the richness of life muted and dulled, its pleasures perverted. The heady, vertiginous thrill of meeting with her psychiatrist, Dr. X—whose relationship with Cree is at once sustaining and paralyzing—comes to be the only bright spot in her mental solitude.

Her extraordinary access to and inclusion of the notes kept by Dr. X during treatment offer concrete evidence of Cree’s transformation over 3 years of therapy. But it is her own evocative and razor-sharp prose that traces a path from a lonely and often sad childhood to her reluctant commitment to and emergence from a psychiatric hospital, to the saving refuge of literature and eventual acceptance of love. Moving deftly between the dialogue and observations from psychiatric records and elegant, incisive reflection on youth and early adulthood, Lights On, Rats Out illuminates a fiercely bright and independent woman’s charged attachment to a mental health professional and the dangerous compulsion to keep him in her life at all costs.
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