JANE BRODY'S GOOD SEAFOOD BOOK by Jane with Richard Flaste Brody


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Health and nutrition writer Brody (Jane Brody's Good Food Gourmet, 1990, etc.) and frequent cookbook coauthor Flaste sticks with her credo of ""low in fat, high in flavor"" -- this time casting a line for succulent, nutrient-dense, low-calorie seafood. She claims that the reason Americans consume only 15 pounds of seafood per year per person, as opposed to 100 pounds of meat, is simple ""pescaphobia,"" so Brody devotes the first section of her book to combating this irrational fear. She explains why fish is so healthful (the capacity of its omega-3 fatty acids to lower levels of blood triglycerides that block arteries), how to get the best value for your money (she acknowledges the high prices, but asserts that in the long run, eating fish may reduce health-care costs), and includes many helpful charts listing fat content and cholesterol for various types of fish. She offers detailed guidelines on: making fresh fish choices, how much raw fish to buy per person, and options for storing and cooking. Recipes run the gamut from classics like boiled lobster (she suggests adding salt to the water and slicing the undershell before serving) to those with international influences, like sherry-flavored Spanish-style mussels and Asian seafood rolls; all of those tested, from shrimp-and-onion pizza to stuffed flounder wrapped in chard, were simple and creative crowd-pleasers. Proof that ""anyone who can tie a shoelace"" can become a successful seafood cook.

Pub Date: Oct. 1st, 1994
Page count: 602pp
Publisher: Norton