Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood

by Shirley King

Hailed by Gourmet magazine as "the best introductory fish cookbook," Shirley King's The Basics is back with more than 100 recipes, organized by cooking technique, each one showing all possible varities of fish that can be substituted for one another.

Genres: Cookbooks, Cooking

383 pages, Paperback

First published January 1, 1990

Reviews

[Catherine Woodman · Rating 3 out of 5]

This series is very well produced and the recipes do tend to work out--just not especially imainative