So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Cookbook of the day – Fish Cuisine

fish cuisine

Fish Cuisine

by Anton Mosimann

  • Publisher 10 Speed Press
  • ISBN 0-89815-543-6
  • This stylish volume from the Swiss chef Anton Mosimann was first published by Macmillan Press in 1988. It looks as modern today as it did then. Many cookbooks from the late 80s look dated but this is an exception. The platings are fresh and modern (see the cover for a good example) and the recipes are simultaneously classic and progressive. The copy that I have is a reprint from 10 Speed Press. I have no idea what the original edition looks like, so all comments are based on the reprint.

    There is a very practical guide to purchasing and processing seafood in the beginning of the book. He actually covers 7 different things that you should look for when choosing fish. and you might actually learn some little things that you might not have consciously realized (like fresh trout should have a “healthy slime” that shouldn’t be removed by the fishmonger).

    But Chef Mosimann really shines in his various dishes. His plating displays more of an Asian than a European flair but the recipes themselves have a solid European bearing. From Monkfish with Mustard Sauce to Young Salted Herring in Onion Marinade to Turbot Tartar, you’ll find fresh inspiration from seafood.

    Highly recommended.

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