The California Seafood Cookbook : A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond

**"Any really interested cook will find __The California Seafood Cookbook__ extremely useful...offering invaluable information on West Coast fish and shellfish."—Alice Waters, author of __In the Green Kitchen__** First published in 1983, __The California Seafood Cookbook__ has sold 128,000 copies—and counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions. 139 color illustrations Any really interested cook will find The California Seafood Cookbook extremely useful ... offering invaluable information on West Coast fish and shellfish.?Alice Waters, author of In the Green Kitchen First published in 1983, The California Seafood Cookbook has sold 128,000 copies?and counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions

First published in 1983, The California Seafood Cookbook has sold
128,000 copies—and counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters,
and each recipe suggests appropriate alternative fish and shellfish from other regions.

Presents portraits of seventy-five fish and shellfish, describes equipment, cleaning and cutting techniques, and cooking methods, and offers one hundred fifty recipes.