FISH AND SEAFOOD

"From caviar to grouper, mussels, salmon and shrimp; from filleting to poaching." These words on the title page are most of the explanation readers will get in this beautiful cookbook. But judging from the brief and garbled introduction, they should be grateful ("Large fish, small fish, crab, mussels, shellfish, algae, sea urchins, prawns—each desiring to be prepared freshly and flavoursome"). Primarily, it's the colorful full-bleed photographs and spreads that tell this cookbook's story, while the recipes are succinct and to the point. In fact, the photos sometimes offer more explanation than the recipes, as in Cod on a Bed of Beetroot with Warm Beans and Marinated Herbs (the photograph shows would-be cooks that they should use long, green beans, not round, brown ones). The beautiful images also offer blow-by-blow details for tasks like "Preparing a sea bream" (eight sequential photos accompany the directions). The recipes are organized by degree of difficulty in the table of contents (one star being the easiest, three the most complex) and are clearly marked throughout the book with stars and large numbers that give prep time. Measurements from around the world (in liters, fluid ounces or cups) make this an international book, which also means the fish and seafood included may not all be familiar to American readers (e.g., whelks, brill, Dublin Bay prawns, Saint Peterfish). The preparations are international too, drawing on the cuisines of Britain, France, Italy, Japan and elsewhere. (Sept.)