Customer Reviews

The Complete Cookbook of American Fish and Shellfish, 2nd Edition

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It is very clear that this author knows and understands fish and shellfish. The reference materials about the different types of fish with nutritional information was very helpful.

However, this book is very difficult to use. One has to go to several different sections of the book to complete a dish. For instance you must first read the section and complete a fish fume in order to make a volute sauce, in which to complete the fish dish with a mornay sauce.

The setup of this book could be enhanced with page number references next to the ingredient that requires preparation from a receipt in another section of the book.

I am not unhappy to have this book in my collection simply for the reference information on the differenct seafoods. However, this book is not for a novice cook. Even for someone with advanced experience around the kitchen with excellent resources for fish and shellfish, this book falls short of my expectations for enjoyment of use, due to its difficulty in having a receipt's critial components on multiple pages.