So many cookbooks collect recipes with a common theme and leave it at that. What Paul Johnson does is provide you with culinary knowledge. The owner of the Monterey Fish Market examines sustainable fishing from every angle, including fishing techniques, seasonal availability and health risks like bio-accumulated pollutants. Some of the less common species for which he offers recipes may be hard to find at chain supermarkets, but even a cook who never makes a single one of these dishes will find the book useful. The detailed preparation techniques are invaluable, and the chipotle mayo for seared scallops will make its way onto all of your sandwiches. It’s true: You can give a man a fish and feed him for a day, or teach him sustainable fishing techniques and feed the world forever.