The Freshwater Fish Cookbook (Fish and Game Kitchen)
Most fish cookbooks focus on true seafoods; few address solely freshwater fish. Yet with fishing again becoming a popular sport, more cooks need to know how to make something palatable from what their fishing friends and spouses bring home. Montanan Clarke divides her subject into cool-water and warm-water fish but treats salmon and trout separately. For the cook whose fisherman doesn't clean the catch, Clarke gives instructions on preparing fish for either immediate cooking or freezer storage. Recipes transcend outmoded "fry 'em up" instructions and include seriously complex productions, such as pike ravioli in marinara sauce. Asian, Middle Eastern, and Mexican influences help ensure that no one gets bored by fish, even when there's a hefty catch to consume. Libraries near lakes, streams, and similar fishing grounds should definitely add this volume.Mark Knoblauch