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King, chef and author of Saucing the Fish ( LJ 3/15/86), has put together a great deal of information, but somehow this book is a good idea that doesn't quite come off. The text is divided into three sections: health concerns in regard to buying and storing fish; methods of cooking, with generic recipes (e.g., Deep-Fried Seafood, Variation III); and profiles of dozens of varieties, familiar and exotic. But will most cooks want to shuffle back and forth from the description of the fish to the various types of preparation listed as suitable for it, and to possible sauces to accompany it? This will probably be more valuable as a reference source than a cookbook.
"Even experts will find this useful." The New York Times "A comprehensive, no-nonsense guide." The San Francisco Chronicle "A marvelous book." Martha Stewart Living