Fish: The Complete Guide to Buying and Cooking;

By the author of "How to Cook Everything", FISH: THE COMPLETE GUIDE TO BUYING AND COOKING is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, FISH gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, and salted), other names it goes by, how the fish should look, and buying tips. FISH begins with general guidelines and how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. FISH also includes up-to-the-minute information o the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. FISH, the most comprehensive book produced on the subject in more than thirty years, is the resource you need to be able to enjoy these fish on a regular basis; so armed, you will find your life in the kitchen and at the table immeasurably enriched. Mark Bittman is the Executive Editor for "Cook's Illustrated".