Everyone knows that fish is a healthy main dish, but few know how to cook it well and what goes best with it for a complete meal. Martha Murphy, the wife of a fisherman and owner of the award-winning Murphy's Bed & Breakfast, provides all the guidance a cook needs to create a wide variety of recipes that will consistently please family and friends. From simple broiling and poaching to exotic sauteed dishes, pastas, hearty chowders, and even pizzas, she shows how seafood can become the dish that is savoured and remembered. Our family favorites are her Oven-Baked Fish Chowder, New England Fish and Shellfish Stew, and Roasted Salmon with Crispy Skin and A Citrus Sauce. We've also been very pleased with her side-dish recipes (e.g. Balsamic Green Beans and Creamy Coleslaw). Her Baked Pears, Gingerbread With Lemon Sauce, and Blueberry-Lemon Sponge Pie are a few examples of the wonderful dessert recipes she offers that are light, fresh, finishes to a delicious fish meal.

All the recipes I've tried have yielded wonderful results and I've found the instructions clear and easy-to-follow.

An added plus is the charm of the cookbook, which is beautifully illustrated with photos of fishermen obtained from museums and private collections. Her text and captions also give an insider's view of the fisherman's life, past and present.

This is a must-buy for anyone who would like to learn to cook fish well. It would also make a thoughtful gift to someone who enjoys fish or should be eating more of it for health reasons.

This book goes room by room into decorating, supplies needed, rules, safety, and the likes which really helps when you are running a B&B. IT failed to really go into depth about the business aspects which I thought was a shame. This book is great if you are already running a B&B or want to decorate your house like one, but I would suggest buying several other B&B books to help give the complete picture. It also include recipies which was an added bonus. A good book for the right need.

A little over a year ago my husband and I decided to sell our house of 22 years where we had 1 occassional guest room and buy a larger home in our city to plan for our retirement career. I purchased Martha's book and have used it as my B & B Bible ever since. I also have a couple of other B & B start-up books but Martha's book provided the easiest reading and most down to earth advice. Plus it was written from experience not just from a consultants viewpoint. Martha has lived the experience of starting a bed and breakfast. I am happy to say that our new "Guest House" has opened as of October 15, 1999 and we are glad we made the decision to embark on this new adventure.

By the way I also have her B & B cookbook and use it on almost a daily basis.

However, I find many of these recipes to be too much bother or too fancy to mess with when cooking for two kids. I'm afraid I just prefer plain, easy stove to table cooking and this book was not what I was looking for.

Gorgeous pictures and good directions as well. Everything I have tried has turned out well.

I bought the paperback, surprised by the low price, and was pleased that it's large (8 1/2 x 11) and full of color pictures of both the food and the B&B rooms: it must be just like the hardback except for the cover. A great value, even if nutrition data (calories, fat, etc.) are not included and it's slightly dated (1991). Can't wait to try the recipes - they look great.

This is a high quality paperback, 8x11, glossy paper and beautiful photographs. The book is recipe oriented with a bio and sometimes a picture of the B&B where the recipe originated.

For those of you who like brunch entertaining, this is a treasure trove. I confess brunch is my absolute favorite way of entertaining guests for all the usual reasons. It is easy to assemble, relaxed and not much work. Oh yes, did I say "not much work?"

The recipes are not for the calorie counters nor cholesterol impaired. This is not a drawback, as planning a brunch menu can always include some items for all appetites.

A simple recipe that was much praised is from the Big Horn Mountain B&B, Big Horn, WY (edited - serves 4, but no problem doubling or tripling) Creamy Scrambled Eggs

8 eggs, ½ Cup milk, 2T butter, 8 oz. cream cheese cut in ½" cubes, 1T fresh chives, 1t chopped fresh parsley

Melt butter in lightly oiled skillet. Beat together everything except cheese and parsley. Cook over very low flame (cooking process should take 30 minutes average). When eggs begin to set, run a spatula carefully underneath, letting uncooked mixture flow to the bottom of the pan. Sprinkle cream cheese pieces and continue cooking. By the time the eggs are set, the cheese will be melted. Garnish with parsley. Serve immediately.

Ms. Murphy is faithful about listing B&Bs from all 50 states. However, as B&Bs go in and out of business with alarming rapidity, I would check carefully before setting off for the one of your finest imaginings. Ms. Murphy's own B&B in Rhode Island sounds like the one of your dreams, fresh flowers and all!