1 of 2 people found the following review helpful
Everything you could ever need to know on classic French fish cookery,
This review is from: Madame Prunier's Fish Cookery Book (Classic Voices in Food) (Hardcover)
Madame Prunier's fish cookery book is an exhaustive collection of recipes - if it's not in here, it's not in the library of classical French fish dishes. After still timely, and very useful chapters on the basics of cooking fish - frying, poaching etc, comes a chapter on sauces. The rest of the book is divided into chapters on hors d'oeuvres, soups, fresh water fish, salt water fish, shellfish, and turtles, frogs and snails. I doubt there's much call for the recipe for turtle soup nowadays, particularly as the first stage of the recipe is to kill the turtle by decapitating it.
The range of recipes is simply mind-boggling. For example, there are no fewer than one hundred and fifty nine different recipes for sole. Where to start? I quite fancy Sole Edouard, simply because of the name (poached sole filets served on a lobster and truffle salpicon, with mushroom puree, in case you were wondering). One of the results of this concentration of recipes is that each one is really just in shorthand, a few sentences to remind the cook as to what each dish involves, rather than step-by-step instructions, so it's not one for the faint hearted.
If you only want one book about classical French fish cookery, this is that book. If it's not in here, it doesn't exist.