If you live near the sea this book is a must. It tells you how to buy and store seafood and gives a detailed illustrated glossary. The recipes are accompanied with step-by-step beautiful photos with feel happy side effect (at least on me). The book is divided into chapters: soups and chowders; dips, pates and light bites; salads; pan-fries, deep-fries and stir-fries; poached and steamed; grills and barbecues; seafood with pasta, rice and noodles; pies, casseroles and bakes. Special features include court-bouillon and fish stock; sushi and sashimi; oysters; pickled seafood; seafood sauces; coatings and batters; seafood platters; Yum Cha; marinates and bastes; smoked seafood.
It contains many classics, such as Bouillabaisse, Tom Yum Goong and smoked haddock chowder, as well as unusual dishes including prawn, noodle and nori parcels, salmon and chive log, and Balmain Bugs with mango sauce. A list of recipes I want to cook from this book is too long to write, it's basically all of them. I will start with Insalata Di Mare made of squid, prawns, mussels and clams and flavored with garlic infused lemon juice.
It seems this book is currently not published, it's not on Murdoch books web-site. Grab a copy from private sellers on Amazon while they are still there.