Wild and Wonderful Fish

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

The authors of this cookbook and other titles in their “Wild and
Wonderful” series cook at fishing and hunting lodges in northern
Manitoba, where these 50 recipes for appetizers, soups, main courses,
and sauces are favorites of their discerning patrons. The featured
ingredient is freshwater fish, such as pike, pickerel, and lake trout,
but any firm-fleshed white fish can be used in most recipes. Cooking
methods include baking, broiling, poaching, barbecuing, and deep-frying,
plus directions for do-it-yourself cold and hot smoking. These are
delicious, easy-to-prepare recipes with clear, step-by-step methods and
readily available ingredients. Most serve 4 to 6. They come with serving
suggestions for presentation, garnishes, and side dishes. The saddleback
format lies flat for easy use, and the single-page table of contents
makes an index unnecessary. Excellent value for its modest price.