THE FISH BOOK by Kelly McCune

THE FISH BOOK

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KIRKUS REVIEW

Another basic guide to sampling, buying, cleaning, cooking, and serving over 50 varieties of fish and shellfish--with a compact and useful sampling of stocks and sauces, a well-chosen variety of ethnic classics (from kedgeree, fish and chips, and jambalaya to prawns with coconut curry sauce, crab enchiladas with salsa verde, and Chinese steamed fish with dipping sauce), and a full-page color photo at every opening. It's a step or two upscale from, and a good deal more cosmopolitan than, last month's Legal Sea Food Cookbook (p. 271), but still attractively unintimidating. A fine catch.

Pub Date: April 1st, 1988
Publisher: Harper & Row