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 0883659433
  • ISBN 13 9780883659434
  • Published Mar 01 1999
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher BBS Publishing Corporation
  • Imprint BBS Publishing Corporation

Publishers Text

From sauteed sea squab to baked bluefish, james Beard, the late dean of American cuisine, offers more than 800 simple, step-by-step recipes that take the guesswork out of cooking fish and put sumptuous seafood delicacies on the table. Beard's classic kitchen companion makes creative cooking seem easy and fun.

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