Fish & Seafood

The River Cottage Fish Book
Hugh Fearnley-Whittingsall
As he has done in his earlier books (The River Cottage Cookbook, $39.95 and The River Cottage Meat Book $34.95), Hugh Fearnley-Whittingstall serves up a wonderful mix of thoughtful and responsible consumers and the imaginative recipes that will keep us deliciously fed. Reader previsouly put off by the messy Fearnley-Whittingstall kitchen be delighted toknow its is not on display this time. Colour photos. Hardcover, 607 pp. $70.00.

Vivo e:  The Fish Markets of Sicily
Andrea Zanfi, photographs by Gio Martorana
There is text to peruse in this book including a glossary of the fish sold in Sicilian market stalls. However, it is really the stunning photographs that really tell the story of Sicily’s fish markets and the culture built up around them over the centuries. From the majolica fish that grace the cover to the almost transparent nunnata and the seemingly pre-historic spininess of sea urchins, this is a book breath-taking beauty. Hardcover, 267 pp, $105.95.

The Zen of Fish
Trevor Corson
Sushi is everywhere these days, a food fad that has become permanent. Tasty, quick, and healthy, sushi is a global phenomenon. In this fascinating tale author Corson (who wrote The Secret Lives of Lobsters) relates the historical origins of sushi and its meteoric rise in popularity throughout the Western world. Corson also follows students on the path to becoming sushi masters and discusses the biology and natural history of the fish and seafood commonly found on a sushi platter. Hardcover, 372 pp. $29.95.

Savoring Fish & Shellfish
Williams-Sonoma
The Williams-Sonoma Savoring series were beautiful books on the cuisine of a variety of countries around the world, and this is a compendium of the best fish and seafood recipes. With dishes from North America, France, Italy, Spain, Portugal, China, and the countries of South-East Asia there are plenty of ideas for those tired of cooking the same old thing every week. Colour photos. Hardcover, 231 pp. $33.95.

Simply Shrimp
James Peterson
James Peterson does it again! The expert on single subject cookbooks adds to his growing list (sauces, salmon, soups, duck, etc) with this title on shrimp. Featuring shrimp prepared in every way possible, with a wide variety of ethnic specialties this is perfect for the seafood lover in your life. No other book will do justice to this tasty crustacean the way this one will. Colour photos. Hardcover, 191 pp. $29.95.

Fish On A First-Name Basis
Rob DeBorde
Everyone is being encouraged to eat more fish these days, but there are lots of cooks intimidated by the bewildering array of species and the special challenges of cooking seafood. Thank goodness this guide has come along. The most popular and widely available varieties are covered, including salmon, cod, catfish, tilapia, and shrimp. There are only a few recipes in each section but more important is the information on identifying, handling, storing, and cooking each type. Line drawings. Hardcover, 214 pp. $33.95.

Food Made Fast Seafood 
Williams-Sonoma
The Food Made Fast series from the famous kitchen equipment chain features the sort of books the home cook will reach for every day with simple recipes and familiar ingredients. The recipes in the seafood book feature varieties found in most supermarkets: halibut, trout, salmon, shrimp, mussels, lobster. Helpful hints include suggested have-on-hand ingredients, storage advice, and general fish info. Colour photos. Hardcover, 111 pp. $23.95.

The Young Man & the Sea
David Pasternack & Ed Levine
A veteran of Bouley, Picholine, now ensconced at Esca, David Pasternack surprises with a fish book, his first, that is all about simplicity. Most of the recipes have few ingredients. Even when the ingredient list is longer, the method is uncomplicated. Sections on crudo Italy’s answer to sushi -- fish with pasta, and crispy fish are especially enticing. This is one of the few books that has it all for those who are hesitant about cooking fish: friendly guidance, recipes built on fish and shellfish available from any good North American fishmonger, clean layout and lovely colour photos. Hardcover, 253 pp. $45.00.

Halibut: The Cookbook
Edited by Karen Barnaby
A nutrition packed fish, halibut is a great base for a fast, healthy meal. Editor Karen Barnaby, cookbook author and executive chef of Vancouver’s Fish House, has brought together halibut recipes from several books published by Whitecap Books and organized them by cooking method. Michael Smith, Anna and Michael Olson, Cinda Chavich, and Eric Akis are among the contributors. Colour photos. Softcover, 183 pp. $24.95.

Field Guide To Seafood
Aliza Green
The excellent Field Guide series (Meat, Herbs & Spices, Produce) has now released a seafood version, perfect for those looking to expand their familiarity at the fish counter. With entries on just about every marine animal consumed by humans this is exhaustive, but who knows when you might happen across a conch in the Caribbean, a mako shark in China, or a wolffish in Scandinavia? Surely you will want to know how to select it, store it, and cook it just as expertly as haddock or shrimp. Colour plates. Softcover, 309 pp. $19.95.

The Best-Ever Fish & Shellfish Cookbook
Kate Whiteman
An illustrated catalogue of fish and shellfish, a guide to equipment and preparation technqies, followed by more than 300 classic recipes makes this a great introduction to fish cookery. 1500 step-by-step colour photos. Softcover, 512 pp. $24.99.

River Cafe Pocket Books: Fish & Shellfish
Rose Gray and Ruth Rogers
Italians and the sea, as seen through the esteemed eyes of Rogers & Gray, in a compact and simple guide, one in a new River Cafe pocket series. Full of fresh and utterly Italian recipes for a variety of fish and shellfish even the most devout carnivore will find something to rave about. We can't wait to taste Red Mullet Baked in a Bag with Trevise and Roasted Squid Stuffed with Chilli & Parsley. Other series titles include Salads & Vegetables, Pasta & Ravioli, and Puddings, Cakes, & Ice Creams. Colour photos. Softcover, 130 pp. $21.95.

Salmon
Diane Morgan
Softcover, 192 pp, $32.95.

Easy Fish & Seafood
Delphine De Montalier
Dried roe, cod tartare, mussels with lemongrass and Senegalese rice and fish stew represent a cross section of the many ways cooks around the world use the fruits of the waters. De Montalier includes a selection of classic sauces and sides. Donna Hay-esque design and photos. Paper, 191 pp, $24.95.

Everyone Can Cook Seafood
Eric Akis
Many people can cook everything but seafood. Along with easy recipes, Akis offers tips for selecting, storing seafood and on altering the recipes. Colour photos. Paper, 224 pp, $22.95.

Go Fish
Laurent Tourondel and Andrew Friedman
New York chef Tourondel (Cello, BLT Steakhouse) creates imaginative dishes using fish varieties that most North American cooks will actually be able to find (salmon, rainbow trout, mahi mahi). He also provides a selection of sides (grilled summer vegetable tart, corn and scallion pancakes) and desserts to cap your dinner. Colour photos. Hardcover, 286 pp, $50.99.

The Cannery Seafood House Cookbook
Frédéric Couton
Michelin restaurant training meets west coast seafood in the first book by French-born, Vancouver-based Frédéric Couton. While the focus is seafood-lavender-crusted halibut with raspberry sauce and pea shoot salad -- duck, chicken and beef are not forgotten. There are also some lovely fruit-based desserts. Colour photos. Hardcover, 174 pp, $50.00.

Fish Grilled & Smoked
John Manikowski
Rum-smoked tuna and Patagonian Wellington (sea bass with asparagus and romesco sauce) are probably not the first dishes to spring to mind when thinking of Field and Stream. Its contributor John Manikowski is full of sophisticated ways to grill and smoke fish both indoors and out. No photos. Paper, 260 pp, $24.95.

Rick Stein's Complete Seafood
Rick Stein
Owner of a seafood restaurant in Cornwall and BBC food show host, Rick Stein has divided this highly visual book into three sections: technique, recipes and information. The last section features fish families, their members and best usage. Salt-crusted sea bass, seared tuna with rice noodle and cilantro salad, skate with black butter are among the recipes. Hardcover, 264 pp, $55.00.

Seafood of Southeast Asia
Second Edition
Alan Davidson
The third volume of the highly acclaimed seafood trilogy, Mediterranean Seafood, North Atlantic Seafood Seafood ($39.95 each) are the other titles, from the former diplomat who co-founded Petits Propos Culinaires and wrote Oxford Companion to Food ($89.95). Paper, 368 pp, $39.95.

The Oyster Seekers
Mandy Bruce
In Britain, oysters and Whitstable, on the Kentish coast are synonomous. Seafood cookery in Whitstable means Wheeler's where London and Paris trained Mark Stubbs is the resident genius. There is more on the menu than oysters: smoked trout and leek tart, roasted monkfish on olive and sun-dried tomato mash among other taste treats. Colour photos. Hardcover, 242 pp, $34.95.

Fabulous Fishcakes
Elizabeth Feltham
The humble classic has been deliciously transformed into imaginative and elegant fare. Recipes include interpretations of salmon, lobster, shrimp, crab, cod and more. Softcover, 96pp., $19.95.


Dancing Shrimp
Kasma Loha -Unchit
Author of the highly-regarded Its Raining Fishes, Loha-Unchit's fish recipes feature both classic and modern interpretations of Thai seafood cookery, line drawings and colour photos. 240 pages. $44.50.


Jane Grigson's Fish Book
Jane Grigson
$35.00.

Leith's Fish Bible
C.J. Jackson & Caroline Waldegrave
$70.00.

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