The Fishmonger Cookbook: From a New England Neighborhood Fish Market- An Expert's Guide to Selecting, Preparing, Cooking, & Serving the Very Best Fish & Seafood

Tells how to select, clean, and prepare a variety of seafood from anchovies to wolffish, and provides recipes for sauces, soups, chowders, and seafood combination dishes

Batchelder, owner of an established fish market in Cambridge, Massachusetts, has written an excellent guide to the seafood of the Northeast, from anchovies to wolffish. She includes detailed, authoritative instructions for selecting and preparing each type of fish or shellfish, along with background material on species and habitat, and some more unusual facts. The many recipesthere are 20 for bluefish aloneare refreshingly different but generally uncomplicated. One of the best fish cookbooks to appear in recent months. Hogland, who spent a year managing her father's fish market in Anchorage, is concerned only with the few types of seafood native to Alaska: salmon, halibut, scallops, crab, clams and oysters, and shrimp. Her recipes are fairly ordinary, and some of her cooking techniques are questionable. Skip this one. JS
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