Cover image for The seafood cookbook : choosing, preparing and savoring the bounty of the sea
The seafood cookbook : choosing, preparing and savoring the bounty of the sea
Grappe, Jean-Paul.
Personal Author:
Uniform Title:
Poissons, mollusques et crustacés. English
Publication Information:
New York : Firefly Books, 1999.
Physical Description:
382 pages : color illustrations ; 24 cm
General Note:
Includes index.

Translation of: Poissons, mollusques et crustacés.
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX747 .G72 1999 Adult Non-Fiction Open Shelf

On Order



This eminently useful volume offers valuable tips on how to purchase and store fresh and frozen seafood, optimal methods of preserving seafood, various cooking methods, and a complete chapter on how to make over 40 sauces and other essential ingredients commonly used in seafood dishes, such as Court-bouillon and beurre blanc.

Chef Grappe discusses the various kitchen utensils and equipment that make cooking seafood enjoyable. In step-by-step color photographs, he also shows the basic techniques, including how to fillet sole, prepare halibut and salmon, butterfly lobster, and clean and open shellfish and mollusks.

Chapters in The Seafood Cookbook are divided into types of seafood, which include:

Flatfish (turbot, flounder, halibut and more) Gadidae (cod, haddock and whiting) Salmonidae (salmon, char and trout) Sea bass and other families (grouper, perch and more) Scombridae and Clupoeids (mackerel, tuna, herring) Freshwater fish (yellow perch, pickerel, pike and more) Crustaceans (crab, shrimp and lobster) Shellfish (oysters, mussels, clams) Seaweed (sea lettuce, arame, nori)

An additional chapter lists the best choices of wines to accompany seafood. Some of the over 150 creative, simple yet daring recipes found in The Seafood Cookbook include:

Tea-Steamed Weakfish with Almond Milk Butter Poached American Shad with Aromatic Garden Herb Cream Avocado with Snow Crab Stuffing Atlantic Cod Fillets with Red Peppers and Capers Haddock Steaks with Cucumber Coho Salmon Mousseline with Smoked Eel Rillettes Yellowfin Tuna Fillets with Minot Cider Hot Oysters in White Wine with Mushrooms

Author Notes

Jean-Paul Grappe has been a chef since 1956 and has practiced his art in many highly regarded restaurants in Quebec. Since 1984 he has taught at the Quebec Tourism and Hotel Institute where he trains students in the classical culinary arts.

Table of Contents

Introductionp. 11
Fish Consumptionp. 13
Morphology of a Non-cartilaginous Fishp. 20
Basic Ingredients for Some Recipesp. 21
Standard Equipmentp. 35
How to Prepare Fish and Seafoodp. 41
Flatfishp. 51
Gadidaep. 75
Salmonidaep. 97
Sea Bass and Other Familiesp. 125
Miscellaneous Familiesp. 171
Freshwater Fishp. 215
Classification of Seafood and Seaweedp. 249
Invertebratesp. 321
Seaweedp. 335
The Marriage of Wine and Fishp. 357
Glossaryp. 365
Fish Indexp. 375
Recipes Indexp. 379