“‘Fish shouldn’t be scary,’ the team at America’s Test Kitchen writes in the introduction to this wildly useful guide to cooking fish and shellfish. They make good on the promise to demystify cooking seafood, serving up 198 easily sourced and prepared recipes, offering advice on techniques such as breaking down a lobster or prepping salmon, and dispensing tips on buying seafood (‘fish should smell sweet like the sea’)…The book’s depth, breadth, and practicality makes it a must-have for seafood lovers.” — Publisher’s Weekly
