I have a pretty long list of books I’m always looking for.  There are books that are “unattainable” (anything from Michel Bras) and there are books that you can find just about anywhere.  I have been looking for this Fish and Shellfish book for quite sometime and I ended up finding it at a place I wasn’t expecting to find it, Half Price Books.  The normal price of it is between $32.00-$40.00 so when I saw it for $12.00 at Half Price Books I yelled, “holy s***”.  Hey, it’s not a library!

I love James Peterson’s books. This is my first one that I have owned but I have checked out his other books numerous times from the school’s library.  I wanted my own so my search began. Like I said, I have a pretty long list so I have to prioritize with price because once again, bloggers/students/prep cooks don’t make much. $12.00 moved this book to the top of my list! It’s mine!!

I love his books because I think they’re a middle point between at-home cookbook and culinary school textbook.  I wish the Art Institute would just buy his books and stop trying to write their own.  James Peterson’s books are much better than any text book I have received and I have paid a lot more than $12.00 (add two zeroes….yeah) , which kinda pisses me off but that’s how college goes.

(He taught me how to roll sushi!!!)

Why are James Peterson’s books so awesome? He really knows how to break things down. Cooking, Baking, Sauces (book #3 on my list), Essentials of Cooking, Simply Salmon, Vegetables, Glorious French Foods, Sweet Wines, Simply Shrimp, What’s a Cook to do, and Fish & Shellfish are all books he has written that will cover just about everything you will ever need in a kitchen whether it’s at home or in a professional kitchen.  My favorite part is that Fish and Shellfish is the book where he started taking his own pictures for his books. This guy can do everything!  One day I will own all of his books but this is a great start for me. $12.00!!! Steal of the century

(How to shuck, clean sea urchin, prep squid and octopus……awesome!)

There is so much information covering fish and shellfish that this is my go to book when I want to try cooking something that I have never tried cooking before. Fish and shellfish can be expensive so why take the chance of messing up when you can read about the proper way to do it first then work out your kinks with a halfway educated mind. That was my thought and I have been doing great stuff ever since I picked up this book.  Fish and Shellfish is a huge confidence booster for me.   You should buy it!

Eric