Great Fish, Quick: Delicious Dinners from Fillets and Shellfish - Hardcover

Leslie Revsin divides Great Fish, Quick into three sections, grouping 27 kinds of seafood into Delicate White-Fleshed Fillets, Darker-Fleshed Fillets, and Sea Animals. For the 9 varieties in each section, she provides advice on health information and on what indicates good and bad quality. She also addresses how to handle every fish or aquatic critter.

To prove the versatility of fillets and shellfish, recipes cover a wide range of tastes. There is the plebeian and practical Sea Legs Stir-Fried with Broccoli, Fried Catfish in Cornmeal, Simply Elegant Grilled Salmon with Basil vinaigrette, and surprisingly original spicy Pan-Roasted Shrimp. Most of the 100-plus dishes are ready in 30 to 40 minutes.

Finally, Revsin, who was the first female chef at New York's Waldorf-Astoria and ran her own, critically praised Restaurant Leslie, also offers suggestions for post-cooking odors: "Clean Air Tricks" to freshen the house before dinner goes on the table.

"A truly excellent treasury of modern fish cookery that will inspire new cooks and delight old souls in the kitchen."
--Madeleine Kamman, author of The Making of a Cook and In Madeleine's Kitchen

"Leslie Revsin's Great Fish, Quick is an exuberant book laden with creative and easily prepared recipes. This is a chef with a knack for organization, a talent for detail, and a flair for great-tasting food. Following Leslie's concise directions for selecting and preparing all manner of fish and shellfish will garner the cook satisfying meals--sooner rather than later."
--Marcel Desaulniers, chef/owner, The Trellis Restaurant, Williamsburg, Virginia, and author of Death by Chocolate

"Leslie Revsin takes the mystery out of preparing fish and seafood. Her recipes are easy to follow, and the health information she gives is just what readers are looking for. Fish that might have been intimidating to prepare, such as catfish and shark, have become new, comfortable, and delicious friends. Fish that home cooks would normally attempt to prepare have been elevated to a higher level. The reader no longer has to wait to order calamari in a restaurant; now it can be easily cooked at home. My fish-eating family and I will love cooking from Great Fish, Quick."
--Abigail Kirsch, author of The Bride and Groom's First Cookbook

"Congratulations to Leslie Revsin, an innovative chef bringing us delicious and easy recipes for healthful boneless fish and sensibly telling us what we can substitute."
--Barbara Kafka, author of Roasting: A Simple Art

"Leslie Revsin is a great cook who combines professional savvy and sophistication with the common sense of the home cook. Her writing is graceful; her recipes are delicious, original, and fresh without being fussy."
--Michele Urvater, author of The Monday to Friday Cookbook