James Beard's New Fish Cookery

Name: James Beard's New Fish Cookery
Rating: 5 (2 reviews)

James Beard

Feb 2009 · Hachette+ORM

2 reviews

Ebook

761

Pages

Eligible

About this ebook

From the chef The New York Times called the "the dean of American cookery," and a cooking show pioneer, "the most authoritative fish book on the market" ( House Beautiful ).

A healthful, dramatically simplified book on cooking techniques for preparing low cholesterol, low calorie seafood, with over 500 recipes. This comprehensive, classic cookbook includes recipes for eighty-five different kinds of shellfish, saltwater, and freshwater fish, including chowders and fish stews, sauces and stuffings, as well as information on how to find the best fresh and frozen seafood on the market.

Healthy, accessible, and completely revised and updated, James Beard's New Fish Cookery a "must for any good cook's collection" ( Dallas Times Herald).

From the chef The New York Times called the "the dean of American cookery," and a cooking show pioneer, "the most authoritative fish book on the market" ( House Beautiful ). A healthful, dramatically simplified book on cooking techniques for preparing low cholesterol, low calorie seafood, with o...

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Ratings and reviews

2 reviews

About the author

Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food, and other works on the gastronomic arts.

Until his death in 1985, James Beard was the nation's most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote James Beard's New Fish Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread,...

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