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Fish Cookery [Hardcover]

Jane Grigson
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Product details

  • Hardcover: 280 pages
  • Publisher: Imprint unknown; First Edition edition (14 Jun 1973)
  • Language: English
  • ISBN-10: 0715361007
  • ISBN-13: 978-0715361009
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 518,460 in Books (See Top 100 in Books)

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1 of 1 people found the following review helpful
5.0 out of 5 stars Jane Grigson's own introduction 16 Sep 2007
Format:Hardcover
From the dustwrapper:
There are 52 species of edible fish -- and Jane Grigson feels that most of us do not eat nearly enough of them. If anything will make us mend our ways, it is this delightful book with its varied and comprehensive recipes, covering everything from lobster to conger eel, from sole to clam chowder.

The author spends her summers in France, shopping at a local market stall where the fish are `stiff-alive with freshness'. Many of her recipes come from France -- some from that same market stall; others are from the British Isles, America, Spain, Italy -- any country where good fish is cooked with loving care and eaten with appreciation.

But this is much more than a book of recipes. Besides precise information on all aspects of fish cookery, it provides much entertainment for the reader. The first pages describe how to choose and clean fish, the last, how to preserve and cure it; in between, together with many recipes, it deals with such absorbing subjects as the romance of the herring trade, and why the John Dory comes under the hand of St Peter the Apostle.

The eight colour plates show prepared dishes, and prove that fish on the dinner table can please the eye as well as the palate. [see Jegs11 uploads of these plates for your delectation]

INTRODUCTION by Jane Grigson

The problem with a book on fish is how to stop writing it. To start with, there are 52 species of edible fish (including many different varieties) listed by the White Fish Authority. This does not include either shellfish or freshwater fish. It leaves out the extensive choice of cured fish, as well as fish imported from abroad to be sold to foreigners living and working here.
Think of this when you next visit your fishmonger.
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0 of 4 people found the following review helpful
5.0 out of 5 stars Fish Cookery by Jane Grigsoin 20 May 2009
Format:Paperback
I've used this book for years, but had lost it. Thank Goodness, I found it again.
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