Cover image for Simply shrimp, salmon, and (fish) steaks
Simply shrimp, salmon, and (fish) steaks
Pendleton, Leslie Glover.
Personal Author:
First edition.
Publication Information:
New York : HarperCollins, 2000.
Physical Description:
xvii, 217 pages : illustrations ; 25 cm
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX747 .P43 2000 Adult Non-Fiction Open Shelf
TX747 .P43 2000 Adult Non-Fiction Open Shelf

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Celebrated as much for their exceptional taste as their vibrant health benefits, these versatile gifts from the sea have now made their way into nearly every supermarket in the country. But while high-quality fish is easy to find, many cooks are baffled by its preparation. Simply Shrimp, Salmon, and (Fish) Steaks reveals how easy it can be to turn the catch of the day into a flavorful, satisfying, and healthful meal.

Leslie Glover Pendleton begins with helpful hints for selecting the very best fish and shellfish, and goes on to offer a delicious range of dishes that can be made using America's favorite seafood: shrimp, salmon, swordfish, halibut, and tuna. Pendleton builds on familiar ingredients and simple techniqus (no filleting or scaling here), but the results are such spectacular creations as Orange-Glazed Shrimp with Gingered Cucumber Salsa, Roasted Swordfish Cuban-style, and Crisp Salmon on Lentils with Fried Onions. Most of these incredibly tasty dishes can be made in less than thirty minutes, making it easier than ever to add fish to your culinary repertoire. Pendleton completes Simply Shrimp with more than thirty appealing accompaniments to the fish to create a full meal. Each and every recipe is flawlessly written, giving even the most inexperienced cooks confidence to prepare perfect seafood and side dishes with minimal time and effort.

So rejoice, because the bounty of the sea can now become the bounty of your table. Cooking fish at home has never been easier -- or more delicious.

Reviews 3

Booklist Review

Simple is the key word uniting all of Glover's more than 150 recipes. Few of the dishes cover more than one page, and he uses ingredients fresh and readily available. So those harried home chefs who equate fast seafood with warmed-up fish sticks will be pleasantly surprised. This ex-Gourmet editor picks inspirations from all world cuisines. A cilantro shrimp packs some Thai punch, while a blackened salmon on zesty cabbage hails from the American South. To complete the entree portion are some 31 simple sides, from charred soy and sesame string beans to pita sticks. --Barbara Jacobs

Publisher's Weekly Review

Pendleton (One Dough, Fifty Cookies) is the Joyce Carol Oates of cookery. She professes to having created roughly 200 dishes a year for the past 12 years, and she's not done yet. Here she pours forth 240 pages of recipes based upon the seafood most commonly available in supermarkets. Of the 89 main dishes, some are tasty variations on old favorites, such as a New Shrimp Cocktail that replaces the tomato with roasted red bell peppers. Others make for a startling blend of tastes, colors or textures, such as Grilled Molasses Salmon with Lime or Salmon Baked with Apricots and Water Chestnuts. And still others give the impression that the chef has just shuffled her database of ingredients. This might explain such far-flung concoctions as Swordfish in Curried Pumpkin Sauce with Sunflower and Pomegranate Seeds or Crispy Salmon on Tangerine and Bacon Spinach. The same traits apply to the 31 side dishes that close the collection; Collard Greens with a Northern Accent sweeten up the traditional soul food with apple cider; couscous becomes bright and crunchy with the addition of dried cranberries and almonds; Peas and Rye Croutons, which calls for rye bread, frozen peas and mustard seeds, is, well, not something one would find in the book of a less prolific author. Along the way Pendleton proves that her cleverness extends beyond ingredients and into technique with tips on such procedures as stuffing shrimp and keeping fillets from sticking to the grill. This is a dependable bet for seafood fans looking for a new way to serve up their favorite fish. (June) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Many home cooks still suffer from "fear of fish," but Pendleton (One Dough, Fifty Cookies) cleverly focuses on three categories of seafood that are easy to find, even in the supermarket, are not particularly difficult to cook, and are widely popularDeveryone likes shrimp, and non-fish lovers usually eat meaty fish like swordfish and tuna. Her seafood recipes, from Cilantro Shrimp with Peanut Dip to Peppered Salmon to Grilled Swordfish Dijon, are easy and appealing, and she also includes a selection of simple side dishes and accompaniments to serve with them. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.