Good Fish is a collection of seafood recipes that focuses on sustainably harvested fish and shellfish from the Pacific Coast. This is a must-have for any Pacific Northwesterner, but the recipes are also applicable for seafood lovers and foodies at large. Every chapter is broken down by the type of fish (Shellfish, Finfish, Littlefish), beginning with Selengut's experiences with each fish, followed by the basics of Seafood 101. She provides information on the species, seasonal ideals, buying tips, the process of raising/harvesting (farmed or wild) and bringing out the best flavor. Her choice of accompanying ingredients is basic, but they pair well and highly complement the seafood, like Mussels with Guinness Cream or Grilled Sockeye Salmon with Fennel. Selengut goes far beyond the step-by-step process for individual recipes for a deeper understanding of how to handle the fish. In the Salmon section, she goes as far as explaining "the anatomy of a flake," with picture-by-picture detail showing how to tell if your salmon or halibut is cooked correctly. "It seems that most of fish cookery has boiled down to five letters: F-L-A-K-E." After re-creating a few of these recipes, your overall understanding of the cooking process will improve to the point of attempting your own tasty experiments. --Aaron Talwar, publisher