Condition: Very Good
The Encyclopedia of Fish Cookery contains 695 step-by-step photographs illustrating the characteristics, capture, and culinary status of fish and shellfish. The book includes 352 recipes contributed by some of the world's finest seafood chefs. In addition, the book covers sauces, stocks, aspics, butters, and all methods of preparation and preservation.
A.J. McClane, recognized as one of the world’s foremost authorities on fishing and piscatorial lore, has written an informative and comprehensive book on fish for the table.
Publishing details
Hardcover: 511 p
Henry Holt and Co. (1977)
ISBN-13: 978-0805010466
Weight: 1.93 kg
Dimensions: 22.9 x 4.5 x 27.9 cm