I had the pleasure of meeting Anne at one of her presentations in San Francisco sometime in '90 or '91. At the time, I was working in the seafood division of one of the world's most prominent packaged foods companies and needed to get a better understanding of my product. I was rather impressed by Anne's research and her book is equally impressive.

This is not your casual cookbook. It is about 360 pages of comprehensive information on the dietary benefits of fish, the qualities of different types of commonly served fish, storage and cooking techniques. It reads like a dietician's textbook with just a little bit of a cookbook thrown in. There are no illustrations so you may have to look elsewhere if you're a complete newbie with regards to scaling, gutting, and deboning. Only about 25% of the book is dedicated to recipes, and 13% of it is dedicated to a special fish diet. I haven't had a chance to try the diet myself since I don't have any reason to. Overall, a very good book which lacks a few components to make it a great book.

Bad science in a good cause. The book is filled with contradictory statements, dismissed many things that have since been proven correct, and full of quasi facts and political gerrymandering. There are lots better nutrition books out there.