James Beard

James Beard's New Fish Cookery

Notify Me When Available

A revised version of the perennially popular culinary classic, James Beard's New Fish Cookery takes the mystery out of cooking with fish and makes any approach – baking, braising, sautéeing, etc. – easy, approachable, and enjoyable.

Featuring recipes such as butterfish en papillote, trout amandine, and New Orleans shrimp creole.

Hard cover with black and white illustrations throughout.

Edition: 1976.

Condition: Very good vintage.

Measures ~5"x8". 495 pages.