Mr. Wood has tried to include most of the unusual dishes served in the very fine restaurants on Fisherman's Wharf. You'll find selected recipes for appetizers, soups, chowders, bisques, salads, entrees, cioppino, bouillabaisse and sauces.

Some of the recipes in The Fisherman's Wharf Cook Book:
Stuffed baked clams, Unorthodox Clam Fritters, Clams and Eggs, Crab Legs and Shrimp Creole, Crab Jumbo Imperial, Crab Meat and Artichoke Hearts En Casserole, Devilled crab Tarantino, Lobster Creme Lillian Russell, Lobster California Style, Brandied Lobster Tails, Oysters Rockefeller, Olympia Oysters Hantown Fry, Broiled Scallops Hawaiian, Shrimp Bisque With Rum, Shrimps La Rue, East Indian Shrimp Curry, Green Goddess Salad With Shrimp, Cioppino Alioto, Bouillabaisse A La De Maggio, Halibut Florentine, Broiled Salmon Steaks Trinidad, Shad Roe Baked In Sherry, Filet of Sole Marguery, Sauteed Squid, etc.

MORRISON WOOD is one of the foremost gourmets in America. Author of the best selling cook book With a Jug of Wine, the syndicated cooking column For Men Only, and articles on food and wine for national magazines. He lectures on cooking and is a leading wine expert. At present he resides in California.