In this guide to seafood from a leading authority on fish, each of the more than 100 recipes suggests alternate choices of fish and shellfish that work equally well, with precise cooking times for each. Here too are handling instructions, cooking methods, and more than 200 illustrated concise profiles of fish and shellfish (including lesser-known varieties that have become increasingly common in the marketplace), listing the recipes that are most appropriate for each.
"Peerlessly thought out ... with thorough instructions for buying, storing and handling fish and an exceptionally good guide to varieties ... with recipes designed as teaching tools for all preparation methods."—Gourmet
