Lightness, flavour, aroma and eye-appeal are the hallmarks of this series of four books on Italian cuisine. This guide covers a selection of fish, shellfish and other marine delicacies prepared in an Italian style. It contains 100 recipes - grilled, poached and baked dishes for summer and winter, seafood sauces, fish and shellfish stocks and soups and salads. Recipes include bream with mussel sauce, red mullet with anchovies and fried sardines and cheese.