[.ca] West Coast Seafood: The Complete Cookbook (ISBN 157061170X)

From Amazon.com:
Picture yourself standing before the fish monger's display case with the day's catch all nicely laid out on gleaming shaved ice, the price tags and labels in place, the fishmonger's retail smile intact. He's waiting, patiently, for you to make up your mind. Trouble is, you're shopping for a specific fish, and it's not for sale. So what do you do, fall back on old tried-and-true recipes for the seafood you recognize in the case? You can hear your family yawning, can't you? Fear not, lover of seafood. Jay Harlow has written West Coast Seafood: The Complete Cookbook. Tuck this sucker under your arm next time you head out the door and you will never again suffer seafood angst. Nor will you have to stand in front of the fish counter thumbing through a book like a damned fool. Harlow, you see, has organized West Coast Seafood by type of seafood, not according to where in a meal the dish will be served. And if that doesn't tell you that this guy knows what he's doing, then just dig in. Complete Cookbook falls short of the mark; Final Word comes closer. Because everything is here: all the information you need to select the best-quality seafood; instructions to clean and prep the seafood you bring home; and then a wide flavor range and cooking-style range to keep new and exciting dishes coming to the dinner table. The finned fish of fresh and salt water, both wild and farmed, are all here. Can't stand the idea of another grilled salmon steak? Try Kurt's Salmon with Oyster Stuffing. And if there are any leftovers, go straight to Salmon Cakes. How does Grilled Halibut with Roasted Garlic Marinade sound? Or Halibut Cooked with Poblano Chiles and Cream? Yes, there are Dungeness Crab Cakes in West Coast Seafood, but you will also find Stir-Fried Crab with Chiles and Ginger. There are no desserts. But Harlow does end his book with a selection of appropriate sauces as well as two essays on the future of fishing, and the place of aquaculture. Like the entire book, well worth reading. --Schuyler Ingle

The "gotta' have" seafood book for West Coast dwellers:
This is a great reference for cooks at any level of ability. Fundimentals of buying, cutting up, basic techniques, and cooking safety. Easy to follow recipes which are not fussy and don't loose the flavor of the seafood in the sauces, yet can be quite sophisticated. Expanded information, definitions and seafood facts which can enlighten profesional chefs and intertain those who pick-up cookbooks for leasure reading. For example, what constitutes 'white fish',who are the grazers and the predators in the ocean, and how is caviar farmed.

Easy to follow - Outstanding Taste:
This book is wonderful for cooks that use seafood comes from the California coast. The recipes do not take require the resume of a rocket-scientist and yet the finished courses look, taste and smell like fine cuisine from a highly rated restaurant. Great recipes for every day or special entertaining occasions.

Easy and yummy recipes:
Living in Seattle we wanted to take advantage of all the fresh fish available, but we had no idea how to cook it. Everything we have tried out of this book has been easy and delicious. Most of the recipes give suggestions for side dishes which makes meal planning even easier. Whenever we get fish for dinner this is the cookbook we pull out!