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Editorial Review:
The complete fish and shellfish collection: how to prepare and make the most of every kind of fish from salmon, trout, sea bass, sole, flounder and snapper to crab, lobster, shrimp, mussels, squid and clams. 200 mouthwatering recipes, illustrated step-by-step to guarantee best results every time. Discover how to make sumptuous smoked salmon terrine, lobster salad, a classic Spanish shellfish paella, and a flavor-packed mixed fish jambalaya. Seven easy-to-use sections that cover every occasion for serving fish and shellfish; Soups, Appetizers, Salads, Pasta and rice, Fried and Broiled Dishes, Pies and Baked Goods, and Casseroles and Stews. An essential illustrated sourcebook for cooks of any level of experience and expertise.
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