JAMES BEARD'S FISH COOKERY by James A. Beard

JAMES BEARD'S FISH COOKERY

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KIRKUS REVIEW

The author of The Fireside Cook Book and Paris Cuisine has many fish to fry in this Luculian collection of recipes, none of which demand too fussy a hand or palate. From buying and preparing fish in general, to cooking methods, sauces, stuffings, and suitable wines, the material here is arranged alphabetically under salt water fish, fresh water fish, and shellfish. A generous guide, Beard finds some fifty odd ways in which to prepare salmon -- even frog's legs and turtle eggs have a place- and the acknowledgements vary from Isaak Walton to Helen Brown. This is not just a case where one man's fish is another man's poisson,- this is fish, fish, fish and all the schools are in.

Pub Date: Oct. 5th, 1954
Publisher: Little, Brown