Doctors now recommend eating fish or shellfish two to three days a week, to reap the plentiful health benefits. For many, however, this is a daunting suggestion—the variety and number of different kinds of fish and shellfish is overwhelming. Field Guide to Seafood has come to the rescue. Continuing Quirk’s successful line of food-related Field Guides, this book explains in detail everything you need to know about different kinds of seafood, from how to it’s sold, to how to select it, to how to cook it, to what flavors it goes with best. Full-color photos aid in identification at the fishmonger. Don’t go shopping without it!