The World Encyclopedia of Fish and Shellfish : The Definitive Guide to the Fish and Shellfish of the World with More Than 700 Photographs

This is the definitive guide to the fish and shellfish of the world, with more than 700 photographs. It features a photographic identification guide, with facts about habitat and nutritional benefits, and essential information about buying, preparing and cooking. It includes all the well-known fish and shellfish, such as tuna, salmon, haddock, prawns and oysters, as well as a whole host of interesting varieties, from abalone, tilapia and zander to the deadly, but delicious, fugu fish. It offers over 100 inspirational recipes, each photographed with easy-to-follow, step-by-step instructions. It includes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining. This is the only book on identifying, preparing and cooking fish and shellfish that you will ever need. This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods, then follows 100 enticing recipes with illustrated step-by-step instructions. Dishes include Bouillabaisse, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.

Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique, The Encyclopedia of Fruit, and The A-Z of Italian Ingredients. She worked as a restaurant inspector for The Good Food Guide, and was an active member of The Guild of Food Writers.