In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked and cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct--Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sauteed Soft-Shell Crabs with Garlic Butter, for example--to the more dressy--such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood's bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm, Amazon.com