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| Fish: The Complete Guide to Buying and Cooking | 
 enlarge | Author: Mark Bittman
Publisher: Wiley
Category: Book
List Price: $19.95
Buy Used: $4.98
You Save: $14.97 (75%)
New (33) Used (29) from $4.98
Avg. Customer Rating:  25 reviews
Sales Rank: 14055
Media: Paperback
Edition: 1
Number Of Items: 1
Pages: 544
Shipping Weight (lbs): 1.8
Dimensions (in): 9 x 8 x 0.9
ISBN: 0028631528
Dewey Decimal Number: 641
UPC: 021898631527
EAN: 9780028631523
ASIN: 0028631528
Publication Date: January 26, 1999
Availability: Usually ships in 1-2 business days
Condition: * Item in good condition- Typical Used Book and at a great price! * We carefully inspected this * Great customer service * Satisfaction Guaranteed!
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| Customer Reviews:
| Showing reviews 1-5 of 25 | | NEXT » |
 HORRID February 6, 2008
0 out of 4 found this review helpful
As with How to Cook Everything, many of Bittman's recipes could not have been tested before publishing and seem as though they were concocted at his desk.
 Perfect for the Fish Chef November 29, 2007
This book opened up a world of cooking fish that I had missed throughout my life. Great recipes, great explainations. Exceptional. I have been giving it as a gift to my fishing buddies.
newbiefishlover August 10, 2007
1 out of 1 found this review helpful
a little outdated but still gives great advice and good recipes. all you ever wanted to know about cod but were afraid to ask.
 Fish: the complete guide to buying and cooking January 9, 2007
3 out of 6 found this review helpful
This book was ordered as a gift. The recipient, my daughter, called me and said she went through the book and has marked off all the recipes that she wants to try. Her best friend is jealous and wants one too!
Chef's Choice August 28, 2006
4 out of 5 found this review helpful
This is the best book I have found for preparing and cooking all types of fish. This book is particularly useful as a gift for someone who wants to serve fish to others, but cannot or will not eat it themselves due to allergies, illness etc. If the directions are simply followed, it will turn out great and you don't need to sample the dish before serving (unless, like me, you just can't help yourself!).
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