Download PDF James Beard's New Fish Cookery, by James Beard
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James Beard's New Fish Cookery, by James Beard
Download PDF James Beard's New Fish Cookery, by James Beard
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A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
- Sales Rank: #403089 in Books
- Published on: 1994-12-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.25" w x 6.00" l, 1.66 pounds
- Binding: Paperback
- 512 pages
Most helpful customer reviews
21 of 21 people found the following review helpful.
James Beard's New Fish Cookery
By Zilpha P. Underwood
I bought "James Beard's New Fish Cookery" to replace the mass-market paperback copy of "James Beard's Fish Cookery" (copyright 1954). I'd had the book 20 years or longer, and it was in tatters. In fact, I'd lost a couple of pages containing favorite recipes
This is an excellent old-style cookbook. There are no glossy photos or trendy recipes. But if you're looking for a simple and delicious recipe for oyster stew or the lowdown on crab cakes you can't go wrong with this book. Most of the recipes are pretty simple, which isn't to say there aren't recipes for elegant dishes. (Check out Trout Amandine, in the Manner of Restaurant Casenave in Paris on page 336.)
If you need a basic fish cookbook, I don't think you can do better than this one. After all, it is by James Beard.James Beard's New Fish Cookery
6 of 6 people found the following review helpful.
Timeless and enjoyable
By Sylvie C.
An indispensable seafood reference guide by a legendary master chef. Over 500 timeless recipes for 85 different types of saltwater, freshwater and shellfish. Among the many subjects clearly explained: Buying and cleaning seafood, broiling, baking, braising, sauteeing and poaching. The wonderful recipes are for gourmet meals, not scrappy and/or trendy nouvelle stuff. This book will keep its readers from making expensive mistakes with easily ruined seafood of all types. It's best for experienced cooks, not novices.
5 of 5 people found the following review helpful.
Beard's Fish Cookery
By ah
The recipes are typical James Beard: clear, precise, and solid. There are many delicious classics here which will be appreciated by cooks who enjoy dishes in which the fish is center stage. So much modern cooking often buries the taste of the fish in a plethora of other ingredients that I wonder what it is I'm eating.
Another plus is the information identifying the fish. I am a fan of Beard's straightforward treatment and respect for the product and how to cook it.
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