Susan Loomis is one of those rare cooks who likes the people she meets and the research she does as much as the food she makes, making her a delight to read from and cook from. -BARBARA KAFKA

An enthusiastic cook teaches the art and science of seafood cookery. All the necessary preparatory steps are here-from how to choose the best at market to how to scale and clean, steak or fillet, shuck or shell. Advice on storage and home-freezing tells how to keep fish and shellfish sparkling fresh.

Detailed, easy-to-use techniques take the intimidation out of seafood cooking and prevent once and for all its two common problems: undercooking and overcooking.

Learn how to broil and grill superbly; saute and fry to greaseless perfection; poach, steam, braise, and bake with flair. Put a soul-satisfying chowder on top of the stove or bring a delicious and healthful seafood salad to a picnic.

And if nothing but Tuna with 40 Cloves of Garlic will do-and the fishmonger just sold his last tuna steak-an encyclopedic lexicon offers just the right substitute.

Selected Recipes From THE GREAT AMERICAN SEAFOOD COOKBOOK

Mussels in Balsamic Vinaigrette

Purslane and Smoked Trout Salad

Monkfish and Corn Chowder

Curried Scallops

Alvin Folse’s Crawfish Boil

Alaska Spot Prawns with Lime Juice and Ginger

Rosemary Grilled Swordfish Kebobs

Salmon Piroghi from Alaska

Grilled Aweo-Weo with Garlic

Sotterly Oyster Pie

Orange Cake with Marmalade Fool