A fascinating cookbook, particularly for anyone who knows Prunier in Paris, or anyone who likes fish in any or every form. Practical, in its application and re-definition for the American market. Basic principles of fish cookery, basic recipes for sauces, etc., suggestions of substitutions and adaptations to fish of our own shores make this a valuable compendium of information for any restaurant, hotel or well-equipped household cooking book shelf. Introduction by Crosby Gaige (author of N. Y. World's Fair Cook Book -- reviewed elsewhere in this issue) is excellent.