James Beard's Fish Cookery by James A. Beard

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    • Ingredients: milk
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    • Ingredients: white wine; wine vinegar; onions; whole cloves; carrots; celery; bay leaves; thyme; parsley
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    • Ingredients: fish bones and trimmings; fish heads; red wine; thyme; parsley; leeks; celery; onions; whole cloves; carrots
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    • Ingredients: fish bones and trimmings; fish heads; dry white wine; thyme; onions; whole cloves; carrots; bay leaves
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    • Ingredients: fish bones and trimmings; fish heads; red wine; thyme; parsley; leeks; celery; onions; whole cloves; carrots
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    • Ingredients: carrots; onions; celery; white wine; fish bones and trimmings; fish heads; parsley; thyme
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    • Ingredients: fish stock; bottled clam juice; clams; cream; egg yolks
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    • Ingredients: fish stock; crabmeat; cream; egg yolks
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    • Categories: Sauces for fish; French
    • Ingredients: fish stock; tomato paste; cream; egg yolks
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    • Ingredients: fish stock; cream; curry powder; egg yolks
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    • Ingredients: onions; fish stock; cream; egg yolks
    • Accompaniments: Sablefish à l'Anglaise
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    • Categories: Sauces for fish
    • Ingredients: milk; fish broth; nutmeg; anchovy paste
    • Accompaniments: Poached pike
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    • Categories: Sauces for fish
    • Ingredients: milk; fish broth; nutmeg; cheddar cheese; ground cayenne pepper; dry mustard
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    • Categories: Sauces for fish; French
    • Ingredients: milk; fish broth; nutmeg; dill pickles; parsley
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  • ISBN 10 0446321265
  • ISBN 13 9780446321266
  • Linked ISBNs
  • Published Aug 01 1983
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Warner Books
  • Imprint Warner Books

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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