New fish cookery
James Beard · 1976 · 495 pages
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About this book
For over thirty years, when Americans have cooked fish, they have turned to the classic James Beard's Fish Cookery, Now, in this completely revised and updated edition, the world famous cooking authority introduces a dramatically simplified cooking technique that takes the guesswork out of your kitchen and puts a variety of scrumptious seafood delicacies on your table. You'll find a wide selection of tantalizing new recipes, featuring such irresistible entrees as Sautéed Crabs Grenobloise and Fillets of Sole Duglere. You'll also enjoy Beard's imaginative new suggestions for serving leftover fish, his updated guide to the most appropriate domestic and imported wines to serve with each course, and his time-saving tips that make cleaning and dressing fish easier than ever before. Whether you broil, bake, braise, sauté' or poach, you'll make every mean a masterpiece with James Beard's New Fish Cookery.
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Seafood and fish cookery: essential books to cook fish with confidence
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