James Beard's New Fish Cookery by James A. Beard

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  • Oven-fried fillets of whitefish

    • emiliang on December 20, 2012

      Simplest preparation of whitefish. Delicious! You will need about half a stick of butter for the fish and another half for the Lemon Butter sauce. Try buttermilk instead of milk for a bit of extra tang.

  • Polly Hamblet's deviled crab (Deviled crab 1)

    • ldemeter on January 04, 2017

      A recipe from James Beard's childhood. I've made this innumerable times, and it always turns out great. Very easy to make with canned crabmeat, delicious. Best if crackers are buttery.

  • Lobster in cream

  • Oysters casino

    • infotrop on November 14, 2020

      What goes best with champagne? Oysters! I sautéed celery with the shallot in the same pan I used for frying the bacon, so didn't need any butter, and I added a splash of vodka & a light sprinkle of Old Bay seasoning. I was tickled to see how many oyster recipes James Beard included. Guess 'cause he's an Oregonian, like me.

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  • ISBN 10 0446386472
  • ISBN 13 9780446386470
  • Linked ISBNs
  • Published Apr 13 1989
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Grand Central Publishing
  • Imprint Grand Central Publishing

Publishers Text

Beard’s abiding love for the West Coast, especially his native Oregon, is much in evidence in his comprehensive James Beard’s Fish Cookery. It was “the first of his sustained efforts to reflect his own history as an eater and a cook,” Jones wrote. In the introduction, Beard noted, “Many Americans eat fish regularly without knowing what fish they are eating.” He tried to remedy that by offering advice and recipes for more than 80 species of fish and shellfish, as well as frogs, snails, and turtles.

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