hattyn wrote:Doesn't Ted Nugent have a cookbook?I actually would be interested in a seafood cookbook because that is something I rarely eat so would need guidance.

As a general reference, I like Mark Bittman's "Fish: The Complete Guide to Buying and Cooking." James Peterson's "Fish and Shellfish" seems more comprehensive and presents some more elaborate recipes, but I haven't felt compelled to shell out for it. Perhaps someone that owns both can give a comparison.

After that, I highly recommend Alan Davidson's fish books. I have North Atlantic Seafood and Mediterranean Seafood. Both are excellent. I imagine Seafood of South-East Asia is just as good. For Japanese seafood, Elizabeth Andoh's An Ocean of Flavor is very approachable. I'm sure there are more comprehensive volumes, but this one breaks everything down quite simply.

I suppose the book you choose depends upon the longitude and latitude of the island on which you are cast away.

rien

I refer quite a bit to my 1957 Betty Crocker 3-ring binder cookbook for the basics and improvise upon that.
It's interesting when recipies have such gems as "add 1 cup of lard" or "be sure to maintain a cheerful attitude while cooking for your family."

an excellent food reference book is Harold McGee's "On Food and Cooking" The few recipes are of the ancient variety, sometimes in old english, but the real interest here is in the scientific and technical information. Essential!