Classic Freshwater Fish Cooking Book

The fourth volume in the acclaimed Fish and Game Kitchen series, Classic Freshwater Fish Cooking is packed with nearly 100 time-tested, crowd-pleasin,' lip-smackin' recipes for cooking walleye, bass, northern pike, trout, and more. These proven recipes are guaranteed to make fish dinners the most popular meal of the week! All recipes are made from easy-to-find ingredients and use simple preparation methods.

With its mouth-watering recipes from around the world and outstanding full-color photography, Classic Freshwater Fish Cooking makes it a snap to catch the appetite of all fish lovers by providing helpful tips for smoking fish, filleting northern pike, and cooking panfish. Eileen Clarke even takes the mystery out of freezing and thawing fish!

About the Author:

Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for The Fish and Game Kitchen series: The Freshwater Fish Cookbook and The Venison Cookbook. She co-wrote, with Sil Strung, The Art of Wild Game Cooking.