Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 recipes for Home Cooking

It is a puzzle who the expected readership is for Everyday Seafood. The recipes are mostly complex and time-consuming with several preparations, perfectly suitable for the high-end restaurant kitchen with staff and a generously stocked pantry. But this is definitely not for the average home cook. The title is misleading, suggesting easy seafood recipes you can prepare in a brief time on a busy weekday. Most recipes presented only the more advanced, experienced cook would be tempted to try, and only on a free day when long puttering in the kitchen is available. Chef Nathan Outlaw is British and ingredient amounts are given in metric units. But he thankfully converted metric units into American usage, giving them as the first number in the recipes. Nevertheless, the units are still awkward for us, like seven-eighths cup of oil or ten-and-a-half ounces of salmon. For many ingredients a serious search is in order: like sea robin, keta caviar, or verjus, to mention a few. Recipe headnotes are uninteresting, not informative. Here is a typical recipe: Poached Eggs with Bottarga, Salmon Roe, and Horseradish Mash. The cookbook is beautiful and recipe layout is good.