Fish & Seafood - Cooking, Western States Cooking, Southwestern States Cooking
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Overview
In this definitive guide to cooking with seafood, writer and chef Jay Harlow introduces the rich array of fish available fresh from California to Alaska. From familiar varieties such as salmon, halibut, swordfish, and Dungeness crab, to more exotic types like tilapia, wolffish, and grenadier, Harlow provides an impressive collection of information, instruction and recipes. Featuring beautiful color photographs and more than 250 recipes, West Coast Seafood spans all levels of complexity highlighting a wide range of cuisines from around the world. The seafood cook's techniquesagrilling, poaching, steaming, filleting, and moreaare carefully explained so they become the everyday tools of the home cook. If you love seafood, you'll love this book.Editorials
Los Angeles Times
One of Harlow's best contributions to cookery is a novel way to produce "deep fried" fish in the oven, both reducing calorie counts and curtailing the mess and waste of deep frying in the home kitchen....This imaginative book will be in special demand by West Coast populations closest to the shores he writes about.Partners Pages
This one is almost guaranteed to wind up as well-thumbed and sauce-flecked as the last. West Coast Seafood takes an encyclopedic approach to the fish found in the Pacific. It walks you through varieties, giving specific types and Latin names. Then you get a good description of the fish and its habits and tips on shopping and seasonality. Finally there are recipes, including an appealing mix of Asian and Mediterranean influences that somehow are adventurous without ever straying over the line of good taste.Book Details
Published
June 19, 2026
Publisher
Sasquatch Books
Pages
366
Format
Paperback
ISBN
9781570611704