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Susan Loomis is one of those rare cooks who likes the people she meets and the research she does as much as the food she makes, making her a delight to read from and cook from. -BARBARA KAFKA An enthusiastic cook teaches the art and science of seafood cookery. All the necessary preparatory steps are here-from how to choose the best at market to how to scale and clean, steak or fillet, shuck or shell. Advice on storage and home-freezing tells how to keep fish and shellfish sparkling fresh. Detailed, easy-to-use techniques take the intimidation out of seafood cooking and prevent once and for all its two common problems: undercooking and overcooking. Learn how to broil and grill superbly; saute and fry to greaseless perfection; poach, steam, braise, and bake with flair. Put a soul-satisfying chowder on top of the stove or bring a delicious and healthful seafood salad to a picnic. And if nothing but Tuna with 40 Cloves of Garlic will do-and the fishmonger just sold his last t
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