The Encyclopedia of Fish Cookery

Additional Details

Description: Fish and shellfish have been pleasing human palates for all of man's years on earth, but up to now no book has come close to full coverage of this happy practice. Now A. J. McClane, recognized as one of the world's foremost authorities on fishing and piscatorial lore, has written what is by far the most informative, comprehensive, useful, and fascinating book ever published on the subject of fish for the table. 

From Almutter to Zubatac, here are all comestible freshwater varieties available around the globe -- where they swim, how they are caught and marketed, and most of all how they are best prepared, cooked, and served. Three hundred and fifty-two recipes, many exclusively contributed by some of the world's finest seafood chefs, supplement the entries on individual species, as well as entries covering sauces, stocks, aspics, butters, and all methods of preparation and preservation. 

This magnificent volume is also a feast for the eyes, with color illustrations throughout -- in all, 695 photographs -- showing a host of step-by-step procedures available in no other book (including how to dress, stuff, fillet, and steak both flat fish and round fish), scores of identification pictures, and finished dishes as served in both natural and formal settings. 

For those seeking the first and last word on seafood -- to read for pleasure, cite for reference, or use for the best in table fare -- The Encyclopedia of Fish Cookery is a book without peer. 

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Condition: Good condition.