Fast Fish

by Teri Sandison and Hugh Carpenter

Book Overview

The fourth FAST book from the gifted team of Hugh Carpenter and Teri Sandison focuses on that speediest of ingredients: fish. Quick preparation time is one of the many reasons to cook fish more often,... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1580086489
• ISBN13: 9781580086486
• Release Date: May 2005
• Publisher: Ten Speed Press
• Length: 112 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.4" x 10.0" x 10.0"

Customer Reviews

Fast Fish

When it comes to fish there are two ways to prepare it, deliciously or very badly. When prepared properly fish is probably my favorite type of food. As a child, one of my uncles used to prepare these amazing dishes. Try as I might, I've never really been able to replicate anything even close. At some point, I just quit trying and rarely served fish at all. A few months ago, I decided I wanted to give fish another try. My local supermarket has all these really great looking choices but I didn't have a clue what to do with them. Fortunately, I picked up a copy of Fast Fish. It's a cookbook made for the average person. The recipes include salmon, halibut, sole, code, snapper, trout, and other types of fish that are usually available at the supermarket. The meals are surprisingly easy to do and they are quick too. As with all cookbooks, the true test is taste. This is especially true with fish. Despite my initial concerns that I couldn't cook fish properly, I think I've done very well. The food has been fabulous. I like that I can vary the tastes of what I have on hand just by switching recipes. No more dull fried fish and lemon juice!

Fast Fish

Good book with lots of easy to prepare recipes. Had a blast preparing some of the recipes.

Great & Easy Recipes

I love this book because it has easy to follow recipes with photographs. Something about pictures ~ I don't know it's more appetizing and appealing to make. There are recommendations for every type of common fish in alphabetical order. Excellent! We eat fish 2-3 times per week now.

Hugh Has Another Winner

In this well organized book, Hugh Carpenter has distilled the essence of cooking great fish. The recipes are simple and quick with lots of flavor and the photography makes these recipes a feast for your eyes. I especially enjoyed the Stir Fried Swordfish with Asian Spices. And when he says fast he means fast. Cooking the swordfish for about a minute is all it takes. Have everything else ready on the hot plates.