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Fish &
Seafood
 River Cottage Handbook No. 6: Sea Fishing
Nick Fisher
Following in the footsteps of its single-subject predecessors, volume six in this well-respected series out of the UK covers the topic of sea fishing. As a guide to catching and cooking the fish found in British coastal waters, this volume covers such topics as when and where to go fishing, the varieties of fish you might catch (with season, location, method, and conservation status presented for each species), tackle, kit, and bait essentials, and fishing, fish preparation and cooking skills. Photographs and diagrams are particularly useful in the fishing skills and fish preparation chapters. Hardcover, 256 pp. $25.00.
 Fit for Table
Mike Robinson
So you've brought home your skillfully hunted catch, but now what? This book walks you through all the steps you'll need to prepare all sorts of game and large fish for cooking, with helpful photographic steps. Coil-bound. 128 pp. $35.95.
 The Connoisseur's Guide to Fish & Seafood
Wendy Sweetser
A wonderful little guide to fish and seafood, this book features information on sustainability, trimming, skinning, and filleting fish, preparing shellfish, as well as buying and storing. There is a separate entry for each fish, in the style of an encyclopedia, with sections divided by type; flat fish, oily fish, freshwater fish, clams, scallops, other molluscs, etc. There are also entries for seaweeds, and smoked, dried, and preserved fish. A chapter devoted to recipes at the end is full of crowd pleasers - seafood laska, sole meuniere with tartar sauce, clam, sweet potato, and corn chowder are just some of the offerings. Each entry is accompanied by a colour illustration. Hardcover, 256 pp. $31.95.
  Atlantic Seafood
Michael Howell
From Michael Howell, food writer and owner of Tempest Restaurant in Wolfville, Nova Scotia, comes this book full of delicious recipes for the wide range of seafood that the East coast of Canada has to offer. Recipes include spicy Carribean crab cakes, sole poached in apple cider, and even a claim for the best ever fish and chips. Full colour photographs. Softcover, 133 pp. $24.95.
 Seafood alla Siciliana
Toni Lydecker
The author of Serves One ($21.95)holds forth on a complete different subject. This time she serves up Sicilian seafood recipes, tales of Sicily’s fishing industry and how it has influenced seafood preparation in the new world. Although swordfish is to be avoided in the ecologically correct world, one of the most appealing recipes is a swordfish and zucchini pie. Colour photos. Hardcover, 267 pp, $45.95.
 Fish Indian Style
Atul Kochar
One of Britain’s leading Indian chefs, Atul Kochhar holds a Michelin star for his restaurant, Benares, and appears often on television. Here he blends the complex and vibrant seasonings of south Asia with Bristish fish and seafood for a unique take on fish cookery. Recipes include roast John Dory with pumpkin soup, easy fish masala with warm tomato and onion salad, and crayfish samosas. The “Basics” section at the end has a useful selection of spice blends and Indian bread recipes. Not all of the colour photos do justice to the food. Hardcover, 223 pp. $46.95.
 Blue Water Cafe: Seafood
Frank Pabst
Frank Pabst, Vancouver chef and owner of Blue Water Cafe lets us in on his culinary secrets. We can now indulge in delectable dishes, including Alaskan King Crab Panna Cotta or Smoked Albacore Tuna Terrine. With detailed instructions about ingredients Pabst brings out the chef in all of us. Hardcover, 201 pp. $45.00.
 Fish
Tom Aikens
Those who have eaten at Aiken's London restaurants rave about the food. His first book, Tom Aikens Cooking ($65.00), has been popular with professionals and those who recognize a talented, original chef. Turning his attention to fish, yes there are a few unusual species, but on the whole his new takes on old favourites will help increase the fish recipe repertoire. A welcome addition to an under served topic. Hardcover, 352 pp, $59.95.
 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.
 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. $39.95.
 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, $24.95.
 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, $14.99.
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.
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