This is the ultimate book on preparing tasty seafood, updated and expanded in early 2012. There are 320 mouth-watering recipes in this exhaustive and detailed text on the subject – on salmon, clams, squid, oysters, halibut, rockfish, sturgeon, smelt, cod, shad, crab, kelp, crayfish, sea cukes, mussels and more. Plus you’ll learn about what you need to know about buying, storing, cleaning, filleting, shucking, scaling, slicing, steaming and steaking. And there’s a great section on super side dishes such as chowder, casseroles, soups, salads, butters, bullions, stuffings and sauces. There’s plenty of photographs to show you just how to do things and a wide variety of helpful tips and techniques of super seafood cookery in this publication of TNS Communications that was expanded from the original Stan Jones Pacific Northwest Seafood Cookery. Comb binding so the pages will lay flat while you’re using a recipe. 5½ by 8½-inch format, comb binding so the pages will lay flat while you’re using the cookbook, 170 pages.

ISBN 0-939936-01-1 Pacific Northwest Seafood Cookery – $14.95