Free PDF The Encyclopedia of Fish Cookery, by A. J. McClane
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The Encyclopedia of Fish Cookery, by A. J. McClane
Free PDF The Encyclopedia of Fish Cookery, by A. J. McClane
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The authors of this book are A.J. McClane and Arie de Zinger.
- Sales Rank: #276551 in Books
- Published on: 1977
- Ingredients: Example Ingredients
- Number of items: 1
- Binding: Hardcover
- 511 pages
Most helpful customer reviews
12 of 12 people found the following review helpful.
The essential fish cookbook
By M. J. Smith
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.
10 of 10 people found the following review helpful.
This is the best source for fish info, a must an any kitchen
By A Customer
Easy to use, accurate basic knowledge on the origin, taste, texture, and even good suggestions for prepareing almost any fish under the water!
5 of 5 people found the following review helpful.
More than a cook book
By Christian Snyder
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!
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