Published in May 2005, Fast Fish, another in the series of Fast books, provides step-by-step techniques for turning out perfect fish, night after night. The book includes Hugh's tips for selecting the freshest fish and storing it to retain that freshness, and proven ways to determine when the fish is perfectly cooked. More than 70 flavor-intense recipes-many illustrated with acclaimed food photographer Teri Sandison's delicious images-will turn the most difficult fish skeptic into a fish believer and cooking hero.

Published by Ten Speed Press, 2005
112 pp, $19.95 softcover

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