1977 The Encyclopedia of Fish Cookery

Description

First Edition, Illustrated, Original Binding, Publishers' Original Binding, With Dustwrapper

The first edition, fifth printing. 

With the publisher's original unclipped dust wrapper.

An authoritative and comprehensive volume on fish and shellfish from A to Z, covering the areas each species swims, and how they are best prepared, cooked and served. 

With three hundred and fifty-two recipes, as well as entries covering sauces, stocks, aspics, butters and all methods of preservation. 

Written by A. J. McClane, who was the executive editor of Field & Stream, an American magazine focusing on sport hunting, recreational fishing and other outdoor activities. 

Richly illustrated throughout the text in colour, with photographs by Arie deZanger.