SEAFOOD travels the coastline of Italy, touching every region from Liguria in the Northwest to Venezia-Giulia in the northeast, and then goes on to the islands of Sardinia and Sicily. For each region, it presents representative recipes for the seafood dishes that predominate in these rich coastal waters. The ingredients are all readily available in good seafood markets in the United States. The book includes an introduction with descriptions of the different types of fish and a guide to selecting them and preparing them for cooking.
Like the original Italian editions, SEAFOOD is hand-bound in the same cardboard covers and printed on the same yellow Italian butcher paper. While English translations of the recipes have been substituted for the Italian, the whimsical illustrations, which are integrated into the Italian titles of the recipes, have been retained, giving the book its unique charm.
