One Fish, two fish, crawfish, bluefish – The Smithsonian Sustainable Seafood Cookbook) (Carole C. Baldwin and Julie H. Mounts

Some 150 chefs provided these mouth-watering recipes using saltwater fish and seafood. At the beginning of each section, there is an introduction to the product. For example, Catfish and Tilapia or Mahi Mahi and Cobia. The recipes are approachable, the ingredients are readily available, and, if a particular brand is preferred by the chef, it is stated. This is a 2003 first edition, ex-library, with dust jacket.  (Previously Owned)