The definitive guide to fish and shellfish of the world. Features a full-colour photographic identification guide, with fascinating facts about habitat and nutritional benefits, and essential information about buying, preparing and cooking.Includes all the well-known fish and shellfish, such as tuna, salmon and haddock, and oyster, as well as a whole host of interesting varieties, form abalone, tilapia and zander to the deadly - but delicious - fugu fish.
Over 100 inspirational recipes, each one shown in colour, with easy-to-follow, step-by-step instructions and more than 700 photographs in total.Includes soups, starters, mousses, pâtés and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining. It is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.