title: Fish: The Complete Guide to Buying and Cooking
author:  Mark Bittman 
description: From anchovy to wolffish, Mark Bittman, the executive editor of <i>Cook's Illustrated</i> magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 <a href="/exec/obidos/subst/lists/awards/child.html/${0}"> Julia Child Cookbook Award</a> in the Single Subject Category.
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  ALSO BY MARK BITTMAN
  
   _Mark Bittman’s Kitchen Express_
  
   _Food Matters_
  
   _How to Cook Everything_
  
   _How to Cook Everything Vegetarian_
  
   _The Best Recipes in the World_
  
   _Fish: The Complete Guide to Buying and Cooking_
  
   _How to Cook Everything: Bittman Takes on America’s Chefs_
  
   _Mark Bittman’s Quick and Easy Recipes from_ The New York Times
  
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  Simon & Schuster  
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  Copyright © 2010 by Mark Bittman
  
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  thereof in any form  
  whatsoever. For information address Simon & Schuster Subsidiary Rights
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  First Simon & Schuster hardcover edition October 2010
  
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