By Vic Dunaway. For uncounted millions of recreational anglers, the catch of a potentially delectable fish immediately poses some big questions: How good is this fish to eat? How should it be cooked? What's the best way to clean it? The Anglers Cookbook answers those questions, and many more, handsomely and in depth. The timing for this valuable new reference is perfect because never before has there been so much interest in the healthful qualities of fish - they not only provide an excellent source of low-fat protein, but also some essential nutrients that are scarce in most other foods. And, of course, the many varieties of freshwater and salt-water fish that abound in North American waters offers an endless array of tantalizing table prospects. Although The Anglers Cookbook offers more than 100 tantalizing recipes author Vic Dunaway devotes no less attention to the important detail involved in the basic methods of fish preparation: baking, broiling, sauteing, frying, poaching, stewing, grilling, and smoking. Just plain good eatin', if you will. So land that fish and enjoy.
