James Beard's New Fish Cookery
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.
Condition: Very good vintage.
Measures ~5"x8". 495 pages.