000			04622cam a22004214i 4500
005			20221101184126.0
008			040217s2002 nyua 001 0 eng d
010			_a 2001042901
011			_aBIB MATCHES WORLDCAT
020			_a0743226402
020			_a9780743226400
035			_a(ATU)b10821557
035			_a(DLC) 2001042901
035			_a(OCoLC)47224950
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aTX747 _b.K5197 2002
082	0	0	_a641.692 _221
100	1		_aKing, Shirley. _91046909
245	1	0	_aFish / _crecipes and text, Shirley King ; general editor, Chuck Williams ; photographs, Noel Barnhurst.
264		1	_aNew York : _bSimon & Shuster Source, _c[2002]
300			_a119 pages : _bcolour illustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aAt head of title: Williams-Sonoma.
500			_aIncludes index.
505	0	0	_tIntroduction -- _tThe Classics -- _tFillets of Sole Meuniere -- _tTrout Amandine -- _tNew England Fish Chowder -- _tBouillabaisse -- _tOven-Poached Whole Salmon -- _tFish and Chips -- _tGravlax -- _tSimple Suppers -- _tPan-Roasted Salmon Fillets in Mango Juice -- _tBroiled Red Snapper with Rosemary -- _tHalibut Fillet en Papillote -- _tCod Baked with Squash and Tomato -- _tStriped Bass in Green Curry -- _tRed Snapper Salad with Aioli -- _tRoast Sea Bass with Shiitake Mushrooms and Baby Corn -- _tSpecial Occasions -- _tTuna Tartare with Anchovy and Olive Crostini -- _tRolls of Sole with Spinach and Scallops -- _tFreshwater Fish in Red Wine -- _tSkate with Brown Butter Sauce -- _tPompano Baked in Salt -- _tGingery Monkfish with Crispy Noodles -- _tEscabeche of Trout -- _tOn the Grill -- _tHalibut Steaks with Citrus, Watercress, and Black Olives -- _tSalmon with Fennel and Apple Salsa -- _tStriped Bass with Leeks and Balsamic Vinaigrette -- _tMonkfish Kabobs with Mixed Vegetables -- _tTuna Burgers -- _tSardine Fillets in Grape Leaves -- _tMahimahi with Tomatillo Dip -- _tHearty Dishes -- _tSeafood Sausages with Mustard Sauce and Poblano Mashed Potatoes -- _tSwordfish Steaks Provencale -- _tBaked Orange Roughy with Zucchini and Tomato -- _tRisotto with Chilean Sea Bass and Leeks -- _tRockfish Braised with Fennel and Onions -- _tPaella -- _tBraised Monkfish with Bacon and Tomatoes -- _tShellfish -- _tCrab Cakes with Rouille -- _tShrimp Sauteed with Lemon and Garlic -- _tSea Scallops with Pancetta -- _tMussels with Tomatoes and Fennel -- _tLinguine with Red Shellfish Sauce -- _tWarm Oysters with Leek and Bacon Sauce -- _tSteamed Lobster with Drawn Butter -- _tFish Basics -- _tGlossary -- _tIndex.
520			_a"From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it -- saute;ed on the stove top, braised in the oven, or grilled over an open fire -- the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion. Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices. Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire. Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Fish) _9316121
700	1		_aWilliams, Chuck, _eeditor. _91035582
710	2		_aWilliams-Sonoma. _9258239
907			_a.b10821557 _b26-03-18 _c27-10-15
942			_cB
945			_a641.692 KIN _g1 _iA418284B _j0 _lcmain _o- _p$27.35 _q- _r- _s- _t0 _u15 _v4 _w0 _x2 _y.i11987303 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1145704 _d1145704