Overview

Doctors now recommend eating fish or shellfish two to three days a week, to reap the plentiful health benefits. For many, however, this is a daunting suggestion - the variety and number of different kinds of fish and shellfish is overwhelming. ""Field Guide to Seafood"" has come to the rescue. Continuing Quirk's successful line of food-related Field Guides, this book explains in detail everything you need to know about different kinds of seafood, from how it's sold to how to select it, how to cook it, and what flavours it goes with best. Full-colour photos aid in identification at the fishmonger. Don't go shopping without it!

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9781594741357

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Don't know your flounder from your halibut? Here's the book you need. -- Relish magazine<br><br> Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green's new palm-size paperback in hand. -- The Washington Post

Don't know your flounder from your halibut? Here's the book you need. -Relish magazine Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green's new palm-size paperback in hand. -The Washington Post

Author Information

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce, Field Guide to Meat, and Field Guide to Herbs & Spices and the coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist. 

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