FISH: The Basics

This concise, all-purpose reference is a handy guide to fixing fish. Part of the book is arranged by operation (grilling, poaching, smoking, microwaving, etc.), with a range of recipes for each method and a list of fish suitable for each recipe. Part is alphabetical by fish, with description, cholesterol and fat count, habitat, cooking methods, and a recipe cross-index for each. And there ate other, shorter sections on selection, cuts, portions, and trimming (scaling, gutting, etc.). The recipes are basic, respectable, and varied enough to include coriander pesto as a topping and microwaved sole with endives and bÉchamel.