Fish: Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor ofCook's  Illustratedmagazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995Julia Child Cookbook Awardin the Single Subject Category.--This text refers to an out of print or unavailable edition of this title.