Fish (Cook's Kitchen Reference S.)

Fish and shellfish are universally recognized as being both delicious and nutritious. Low in fat and high in protein, fish is among the most delicious foods imaginable. This guide includes essential information on every type of fish and shellfish, from well-known varieties such as salmon or cod, to unusual shellfish or exotic fish such as sea urchins. It covers techniques such as cleaning, skinning and filleting, as well as giving detailed information on methods of cooking such as baking, braising, frying, grilling, poaching and roasting. This illustrated compendium should guide you through the complexities of handling and preparing every kind of fish and seafood.

Kate Whiteman has been a food writer and editor for almost thirty years. She has translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman. She is the author of books including The Italian Kitchen and Fruits of the World for Southwater. Kate indulges her love of food in her capacity as restaurant inspector and travels extensively in search of new and exciting taste sensations.