James Beard's NEW Fish Cookery (hdbk w/DJ)


by James Beard, Little Brown Pub., 1976 edition of the 1954 publication. Completely Revised and Updated Edition of the Bestselling Classic. Hsrdback, pictorial color photo DJ, 495 pages. Includes a new Introduction by the author (as well as the original), who grew up in the Pacific Northwest and learned early the cardinal principles: buy fresh and don't overcook. More than 500 recipes for 85 kinds of shellfish and salt-and- freshwater fish. Twenty new recipes. In it, he utilizes the now-famous, foolproof guide for fish cooking times first published by the Canadian Board of Fisheries.

Clean inside and out. VG+/VG+.

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