The Fish & Shellfish Kitchen Handbook

by Kate Whiteman

This beautifully photographed reference book will guide you through the complexities of handling and preparing all kinds of fish and shellfish. The fabulous full color guide includes every type of fish and shellfish from well-known varieties to the more unusual, with information on how to choose the best fish, plus essential cooking and preparation techniques. There are over 200 enticing dishes with illustrated step-by-step instructions. The recipes range from classics such as Lobster Thermidor to contemporary creations such as Scallops with Samphire and Lime. A fascinating visual guide matched with exciting recipes, it is the only book on identifying, preparing and cooking fish and shellfish you will need.

264 pages, Paperback

First published January 1, 2003