Here are more than 200 irresistible fish recipes - as antipasti, salads, soups; with pasta, couscous, rice, polenta; in aspics, mousses, souffles, quiches, pizzas, butters, batters, marinades, sauces; and simply prepared whole, grilled, or filleted - all in the Italian style of fine eating."Italians love fish and know how to prepare it in hundreds of tasty ways," say Margaret and Franco Romagnoli, a respected husband-and-wife culinary team who have delved into this long tradition of good eating to bring a wealth of Italian recipes to American tables. They hope that learning to cook fish in the Mediterranean fashion - with olive oil and wine as two flavorful main ingredients - will open up new paths of enjoyment so that Americans will prepare fish as Italians do, "with a large embrace and a light touch." Most of the recipes are quick and easy to make, although some are more festive presentations.They give advice on how to shop for, clean, cook, and store all manner of fish and shellfish. They describe where the world supply of fish comes from and how fish farming is expanding this valuable resource. They show that fish is one of the safest protein foods available and present good evidence that it is, indeed, a "health food" for the future.The Romagnolis say, "This book is part nostalgia, a remembrance of things past. It also represents a renewed admiration for Italian cooks' handling of fish, whether a fillet of sole smothered with caper sauce, or a zuppa di pesce - a soup, a fish ragout, rich enough to serve as the principal dish of a meal." Read Less