From Our Kitchen to Yours!: Recipes to Intrigue, Entertain, and Satisfy!

Ann Turner, formerly the financial and budget manager of the University
of British Columbia Library, is a freelance writer.

Lapointe Fish Ltd. has been serving up the freshest of fish and seafood
in the Ottawa/Hull area since it was established as a family business in
1867. The 110 recipes in this collection feature the bounty of the sea
and lakes usually available in its retail stores, over two dozen species
of fish and shellfish. Created and tested by the chefs of Lapointe’s
restaurants, they include old favourites such as paella, almond trout,
poached salmon, and lobsters Newburg and Thermidor, along with tempting
new dishes that invite experimentation. Mahi mahi, monkfish, swordfish,
and shark are special treats when available, and the other ingredients
are commonly found in supermarkets.

The number of sauce recipes (more than 20) alone makes this book
essential for adventurous fish lovers. General information includes
basic instructions for eight cooking methods, helpful tips on buying,
storing, and preparing fish, and nutritional charts. The lie-flat spiral
binding and indexing by main ingredient, recipe title, and category
(sauces, soups, and main courses) make this an easy book to use in the
kitchen. Most dishes serve four.