About the Author: Kate Whiteman was a highly respected food writer and editor for over 30 years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was a restaurant inspector for The Good Food Guide. This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods. Then follows 100 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.