December 12, 1994 12:00 PM

by Jane Brody with Richard Flaste

Hoping to help the American cook overcome pescaphobia (“fear of fish”), Brody, The New York Times’ health columnist, answers a school of seafood questions—from is it fresh to when is it done? Then she applies low-fat but flavorful cooking techniques to the catch of the day. Brody’s bible is a wise choice for newcomers who want to distinguish their cod from their catfish and for seasoned cooks who want to expand their repertoires. (Norton, $27.50)

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