CLASSIC FISH COOKING, Delicious Dishes for All Occasions

Fish cookery can be scary or intimidating to some. While I've always loved eating and preparing fish, finding new ways to serve it can be interesting, so I picked up this book on a bargain table as it looked quite appealing. Overall I have not been disappointed with it. The layout is clean and attractive, with every dish photographed (including, often, several steps in its preparation). The book is divided into several sections. The introduction provides some good basic information on boning, filleting and skinning fish, as well as preparing shellfish. The next section, "Soups and Starters", covers several simple soups and appetizers including mussels steamed in white wine, prawn and artichoke salad, and seafood pancakes. Next is "Pies & Bakes", which features an excellent Creamy Fish and Mushroom Pie, Baked Red Snapper, and other oven-based preparations. Following that is "Fried & Grilled Dishes", with classics such as Pan-fried sole with lemon and Fish & Chips. Next is perhaps my most used section of the book, "Casseroles & Stews", which features an international assortment of dishes from Green Fish Curry to French Fish Stew. The last section is on "Pasta, Noodle & Rice Dishes" featuring seafood, which has a great recipe for Baked Seafood Spaghetti. Complexity of the recipes ranges from very easy to quite involved. However, the instructions are clear so as long as you plan well, the more detailed recipes are not too hard to follow. Overall I've had good success with these recipes, with only one or two that I've tried that turned out to be "duds". Overall I'd consider it a worthy addition to any cooking library for the array of classic seafood dishes presented in a number of different cuisines.