Encyclopedia of Fish Cookery

by Albert Jules McClane and A.J. McClane

Six hundred ninety-five color photographs lavishly illustrate entries that describe the characteristics, catching, and culinary status of fish and shellfish and that include three hundred fifty-two recipes for their preparation.

• Format: Hardcover
• Language: English
• ISBN: 0805010467
• ISBN13: 9780805010466
• Release Date: January 1977
• Publisher: Henry Holt & Company
• Length: 511 Pages
• Weight: 0.95 lbs.
• Dimensions: 1.5" x 8.9" x 11.1"

Customer Reviews

Great cookbook!

This was a great find and addition to my cookbook collection. The recipes are easy to follow, the prep and purchasing information is no-nonsense and easy to follow. If you love seafood or need to but a bride gift, this is a great purchase and reference tool. I have learned much and enjoy the recipes.

The essential fish cookbook

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 resource.

gotta have it!

this is hands down the best book for fish loversit is a valuable resource in my kitchen

More than a cook book

A plethora of information about hundreds of species of fish- How they are classed and where they inhabit, historical and cultural importance of many fishes, identification of fish, quality of meat and how to cook them. Incredibly interesting and useful!

This is the best source for fish info, a must an any kitchen

Easy to use, accurate basic knowledge on the origin, taste, texture, and even good suggestions for prepareing almost any fish under the water!