THE FISH and SHELLFISH COOKBOOK. By Kate Whiteman.

# (2000) 2003 new edition. 8vo paperback (165 x 235mm). Pp320. B/w vignette illustrations.

# Good recipes for fish and shellfish from fresh and saltwater, which include expert advice on choosing, buying and cooking. "With the huge range of fish and shellfish now available, there's never been a better time to enjoy their infinite variety of textures, flavours and colours. Kate Whiteman takes you through the wonderful array of fish and shellfish and offers expert advice on preparation and cooking techniques, plus tips on choosing and buying. Over 150 delicious recipes help you explore the many new and inspiring ways of cooking fish and shellfish." Chapters include: Equipment; Buying and preparing fish; Cooking fish; Buying, preparing and cooking shellfish; Seafish; Freshwater fish; Dried and salted fish; Pickled fish; Canned fish; Smoked fish; Fish sauces and pastes; Crustaceans (crabs, crayfish, lobsters); Prawns and shrimps; Gastropods (whelks, periwinkles, limpets); Molluscs (cockles, mussels, oysters, clams); Other edible sea creatures; Recipes: Soups; Appetizers; Mousses, terrines and pates; Salads; Pastries and tarts; Everyday main courses; Pasta and noodles; Rice dishes and risottos; Light and healthy dishes; Elegant dishes for entertaining; Sauces for fish and shellfish; Shopping for fish and shellfish.