DeBorde, a writer for the Food Network's Good Eats, has taken the slick and amusing characteristics of that Alton Brown show and applied them toward the proper understanding of seafood. Marginalia runs rampant, telling readers, for example, that swordfish enjoy glow-in-the-dark bait and that some clams live for more than a century. Fortunately, the author knows his way around a pun and is expert and comprehensive in his fishy explorations. Vital stats and nutritional information charts dot most chapters, and 18 sea creatures get their own sections. In each, recipes are preceded by several pages of historical or ichthyological ponderings. For east coasters, the chapter on Dungeness crabs will prove revelatory. Naturally, there is a traditional Fish and Chips recipe, made with cod, and there's a fine page on turning tuna into sushi. Illustrations are appropriately funny and instructive. A red snapper holds up a sign reading, "Yes, I am a red snapper, why do you ask?" and then a few pages later is gutted and carved, step by step. If it's true you can tune a piano but you cannot tuna fish, DeBorde at least takes on his material in just the right pitch. (Apr.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

DeBorde, writer for the FoodNetworks Good Eats, has produced a hit that serves as both cookbook and handbook. It is divided into 18 chapters, each of which is devoted to a different fish e.g., salmon, tilapia, and catfish as well as the more intriguing squid, scallops, swordfish, and Patagonian toothfish. Each chapter also contains a chart of Vital Stats that covers the fishs common and scientific name, life span, and region as well as a number of enticing recipes, such as Grilled Mahimahi Tacos and Cinnamon Crunch Tilapia. DeBorde offers readers tips on preparation and where and how to find the best fresh and frozen fish. He also includes an appendix, The Ones That Almost Got Away, in which he lists essential kitchen utensils and suggested readings. Filled with all manner of fish trivia, facts, and images, this quick, witty, and highly entertaining book is sure to become a valuable reference source on the topic. Recommended for all libraries. Nicole Mitchell, Birmingham, AL Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Anyone who wants to become a knowledgeable seafood shopper will find plenty of practical help in this introduction to fish and shellfish for the modern consumer. In lighthearted prose, DeBorde delightfully demystifies the murky, intentionally confusing world of fish and shellfish marketing. He reveals a lot about the significance of fish names, even disclosing that everyone's favorite, Chilean sea bass, should more properly be called Patagonian toothfish. DeBorde teaches how to distinguish real red snapper from a host of imitations; how to tell one sort of oyster from another; how to dismantle a lobster, crab, or squid; and how to shuck a clam. DeBorde's survey of how swordfish are harvested shows the ever-increasing role environmental concerns play in today's fishing fleets. Diagrams, sidebars, and clever illustrations flesh out every chapter. DeBorde offers helpful information on selecting fish, and he includes basic nutritional information for each seafood. Recipes, which don't stray much from basics, include mahimahi tacos, swordfish kebabs, tempura, and sauteed halibut cheeks. This is a useful reference tool as well as practical guide to fish cookery. MarkKnoblauch. From: Syndetics Solutions, Inc. Distributed by Syndetic Solutions, Inc.