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Magazine Archives: March 31, 2004

Chefs' Tips on Cooking Fish

Harvey Steiman
Issue: March 31, 2004

Knowing that the fanciest recipes cannot hide cooking mistakes, chefs must pay close attention to the basics of fish cookery. Their advice for home cooks mirrors what they do professionally. Sometimes, they all say, the simplest preparations are the best.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.

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