Not only is this an outstanding seafood cookbook, it is also an educational document explaining the importance of our oceans and an awareness of ocean conservation. Also, royalties received by the authors from sales of this book will support Smithsonian marine research and education.

150 Wonderful recipes by some of our very best chefs for the cause of "sustainable seafood"? This is one great cookbook.

Combine this with beautiful color illustrations by Charlotte Knox and this is one to get, use and give.

How about the likes of: Maine Diver Scallops in Chardonnary Sauce; Panfried Soft-Shell Crabs with a Ragout of Spring Vegetables; Lobster with Ginger and Scallions; Winter Squash Bisque with Lobster; Paprika Prawns with Tequila-Lime Mango; Pan Roasted White Sturgeon, Warm Lentil Salad and Pinot Noir Glaze; Salmon Steaks Braised in Grape Juice with Whipped Red Potatoes with Horseradish; Rainbow Trout with Balsamic Syrup and Honey-Citrus Vinagerette; Wood Grilled Louisiana Pompano with Mango Slaw.

You've got the like of an all-star lineup of chefs including Charlie Trooter, Ming Tsai, Rick Bayless, Julia Child, Thomas Keller, Eric Ripert, and many more. This is exceptionally packed well done seafood bonanza that will not let the interested home gourmet down, unless one isn't truly into serious seafood cooking or no access to fresh seafood.

The info on sustainable seafood and sources plus glossary is necessary and most useful contribution.

I love the IDEA of this book -- what seafood is eco-friendly and how to cook it. The book contains numerous short essays about poor fisheries-management and suggestions about less harmful practices, and these are nice. But in terms of practical advice on fish-buying, the authors are trying to avoid all negativity and don't help the reader distinguish truth from fiction at the fish-mongers. And some of the fish varieties discussed can only be distinguished from look-alikes by DNA testing. Also, the recipes are all very fancy and beautiful but way too fussy (how many words does it take to say "salt and pepper"?) Overall, the book is an expensive indulgence (think coffee-table), but not too useful.

Aside from not having glossy embossed photos to drool over, this book is a wonderful collection of recipes from some of the countries best chefs. What I really love is that the book dives into sustainable aquaculture and what you can do as a consumer to demand better quality local seafood that is not harmful to the environment. Here are 150 recipes that deal with what actually swims in our backyards. It's time we supported restaurants who put such an effort into Slow Food (that is food that is environmentally, physiologically, and mentally the opposite of fast food like McDonalds). I say congratulations to the authors for putting such an effort together.

I'm a huge fish fan but find it confusing to know which fish are environmentally safe to eat. My grocers aren't much help and most recipes I find in magazines and books don' t mention whether the seafood ingredients called for are an eco-friendly choice. I was thrilled to find this book for several reasons.

Each chapter is devoted to a certain type of fish such as crab, basses and perch, prawns and shrimp as well as a host of species I had never heard of. Within each chapter is a "how to shop for" guide, cooking methods, and other common names the fish might go by in your local grocery store. Then you've got some great sounding recipes from numerous well-respected chefs. While some of the recipes look a little more complicated than I'm used to, most look easy enough to pull-off at home wihtout buying loads of special ingredients. I like how they throw in a comprehensive glossary to help out with all the cooking terminology. Really, the only downside is the lack of photos. While the illustrations are good, I personally like to see what a finished dish looks like.

The environmental info is easy to read -- not at all preachy (which is refreshing) and the issues section is helpful in understanding what overfishing is all about. I had no idea that up to 100 pounds of by-catch can be discarded for every pound of targeted seafood caught. The authors numbers are really eye-opening.

As far as I can tell, this is the only book on the market that combines the issue of sustainable seafood with actual recipes. Seeing so many great chefs come together for this cause is heartening and I definitely recommend this book for any seafood lover.