Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique, The Encyclopedia of Fruit, and The A-Z of Italian Ingredients. She worked as a restaurant inspector for The Good Food Guide, and was an active member of The Guild of Food Writers.

This is the definitive guide to the fish and shellfish of the world, with more than 700 photographs. It features a photographic identification guide, with facts about habitat and nutritional benefits, and essential information about buying, preparing and cooking. It includes all the well-known fish and shellfish, such as tuna, salmon, haddock, prawns and oysters, as well as a whole host of interesting varieties. It offers over 100 inspirational recipes, each photographed with easy-to-follow, step-by-step instructions.