SPECIFIC THEMES & INGREDIENTS
Thoughtfully written books on seafood are hard to find. This paperback by food journalist Kathy Hunt should be on your kitchen shelf if you want to learn how to cook seafood in classic (which are usually very simple) ways or to branch out into something a bit more adventurous. Bivalves, crustataceans and fish are all featured and they reflect what actually is at most seafood counters in food markets.
She has good instructions on doing some of your own cleaning and filleting, and gives you excellent flavor affiinities and pairings. The final chapter has side dishes and what seafood goes best with them.