James Beard's New Fish Cookery: A Revised and Updated Edition of James Beard's Fish Cookery by James A. Beard

  • Simple court bouillon 1

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

    • Categories: Vegan; Vegetarian
    • Ingredients: store-cupboard ingredients
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Notes about Recipes in this book

  • Lobster in cream

  • 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.

  • 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.

  • 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.

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  • ISBN 10 0446381527
  • ISBN 13 9780446381529
  • Published Mar 01 1987
  • Format Paperback
  • Page Count 495
  • Language English
  • Countries United States
  • Publisher Warner Books
  • Imprint Warner Books

Publishers Text

A healthful, dramatically simplified book on cooking techniques for preparing low cholesterol, low calorie seafood, with over 500 recipes.

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