The Ultimate Book of Fish & Shellfish: A Comprehensive Cooking Encyclopedia and Guide, Including 300 Fantastic Step-By-Step Recipes and Over 1500 Fabu

by Kate Whiteman

A cook's reference to identifying, preparing, and serving seafish, freshwater fish, shellfish, crustaceans, and molluscs. Over 1500 full-color photographs of the finest fish and shellfish with step-by-step images to guarantee first-class results every time!

Genres: Cookbooks, Cooking

512 pages, Hardcover

First published January 1, 2004

Reviews

[Orinoco Womble (tidy bag and all) · Rating 5 out of 5]

An excellent resource, whether you already love fish or like me have had to find ways to incorporate fish into your diet. There's quite a broad range of cuisines in this book, as well as photos of the fish themselves, information on how to judge freshness, prepare fish for cooking, names in other languages, etc. Most recipes give alternatives for the fish used, in case you don't have or can't afford the one named. The only quibble, and it's a tiny one really, is that the preparation photos are rather scant; no step-by-step photo tutorials here, but they can be found online from other sources.

An online friend recommended this book to me and I found it online second hand from Amazon for just a pound and a bit. Why anyone would want to get rid of it is beyond me.

[Robert Ante · Rating 5 out of 5]

In my case, this book has the nostalgia factor. There was a staple bouillabaisse dish my father would cook throughout my life and it came from this. It’s been years since I’ve had it, but there will come a day that I pull out the book again and finally cook my all time favorite dish for my first time, for myself.

[Fishface · Rating 2 out of 5]

The photos in this huge, comprehensive book are gorgeous and overwhelming; in fact I bought it after letting it fall open at random to a shot of a stunning Abalone in the shell. I have to tell you, though, that the recipes are repellent, overly elaborate and probably inedible.