A definitive fish book, with ultra clear instruction and photography. The 67 techniques get very specific: butterflying raw shrimp for broiling; sautéing fresh roe; braising a whole large flatfish. Then come the recipes, equally clear and appealing. It was one of the early efforts at promoting sustainability, so the facts may be dated, but we applaud the spirit and effort.
GIVE THIS TO: Seafood lovers of all scales and stripes. —Adam Hickman