50 Classic Trout Recipes opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking. Arguably the best way to cook trout is an-fried on the spot, but there are all sorts ofcooking methods besides - including baking, frying, broiling, microwaving and braising in a court-bouillon - and full explanations for these are given in this practical introduction.The 50 recipes provide plenty of ideas for serving up trout in new and exciting ways. With an easy-tofollow step-by-step presentation for every recipe, and mouthwatering colour photographs for each dish, this is an essential cookbook for fish lovers.