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Field Guide to Seafood

How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Quirk Books By Aliza Green

4-1/2 x 5-7/8 in; 384 pp ; 120 4-color photograhs
Paperback
Published in March, 2007
ISBN 1594741352
ISBN13 9781594741357

$15.95  

Field Guide to Seafood -- There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices—everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all—just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it!

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She's the author of Field Guide to Produce (Quirk, 2004), Field Guide to Meat (Quirk, 2005), Field Guide to Herbs & Spices (Quirk, 2006), and Starting with Ingredients, and coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.