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THE ENCYCLOPEDIA OF FISH COOKERY by A J McClane & A deZanger, Hardcover
Hardcover: 511 pages
Publisher: Holt, Rinehart and Winston; 1st edition (1977)
Language: English
ISBN-10: 0030154316
ISBN-13: 978-0030154317
Product Dimensions: 11 x 9 x 1.6 inches
Shipping Weight: 4.25 pounds
This book is organized alphabetically; to give a sense of its scope it begins:aalmutter, abalone, akule, Alaska pollock, alga, anchovy, Artic char, ark shell, aspic (not a fish but useful for fish recipes), Atka mackerel, barnacle, barracuda ... in short, you'll be hard pressed to find in your fish market something not covered here.
For each fish, the book gives information regarding their looks (there are ample photos), where they grow, their culinary uses ... and for many of the fish, recipes. To take a simple example, for black sea bass it gives recipes for steamed sea bass, sea bass Lisbon style, and sea bass chowder.
The recipes are reliable - easy to follow and well proportioned. This is everything you'll ever need or want in a fish cooking
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