Book Review: The Big Book of Fish & Shellfish

In 1994, seventy-five percent of all seafood was consumed in restaurants. That figure has steadily dropped to fifty percent today, which means there is more seafood being prepared in the home. Fred Thompson is addressing this expanding market with more than 250 accessible recipes in his recently published cookbook, The Big Book of Fish & Shellfish. He has gathered many new and recognizable recipes under one tantalizing cover, and wants his audience to feel confident in cooking with seafood. (read more)


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