James Beard's New Fish Cookery - James Beard [0]
The author is grateful to E. P. Dutton & Co., Inc., for permission to quote the recipe for roasting a pike from The Compleat Angler by Izaak Walton, Everyman’s Library Edition; and to Charles Scribner’s Sons for permission to reprint “Minorca Gopher Stew” from Cross Creek Cookery by Marjorie Kinnan Rawlings. Copyright 1942 by Marjorie Kinnan Rawlings.
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First eBook Edition: February 2009
ISBN: 978-0-316-06980-9
Contents
Copyright Page
Foreword
Introduction
General Information About Fish
Saltwater Fish
Freshwater Fish
Shellfish
Terrestrial Animals Prepared like Fish
JAMES BEARD’S NEW FISH COOKERY
“The most authoritative fish book on the market.”
—House Beautiful
MORE CULINARY COUPS IN THE JAMES BEARD TRADITION OF COOKING EXCELLENCE
• More than 500 recipes for 85 different kinds of shellfish, saltwater, and freshwater fish.
• How to create a taste-tempting variety of fish stews and chowders.
• How to whip up 48 flavor-enhancing sauces and savory stuffings.
• How to prepare some lesser-known, highly flavored varieties of fish.
• How to find the best fresh or frozen fish on the market.
“A must for any good cook’s collection.”
—Dallas Times Herald
“Unsurpassed for practicality and quality recipes. His updated information on cooking methods for fresh and frozen fish and seafood and his advice about wine are particularly good.”
—Milwaukee Journal
“This excellent cookbook not only contains a multitude of wonderful recipes for cooking fish, but the directions are so clear that even a neophyte can follow them easily.”
—King Features Syndicate
“A definitive cookbook … tested with unqualified success in Mr. Beard’s own kitchens and cooking classes.”
—Christian Science Monitor
“Beard on fish should be on every cookbook shelf. Old hands will want the new edition, novices will find it explains what they need to know about salt and freshwater fish, shellfish, even frogs’ legs and terrapin.”
—Publishers Weekly
“In this are all the answers most of us will ever need for any kitchen fish confrontation.”
—Cincinnati Post
Books by James Beard
Hors d’Oeuvres and Canapés
Cook It Outdoors
Fowl and Game Cookery
The Fireside Cookbook
Paris Cuisine (with Alexander Watt)
Jim Beard’s New Barbecue Cookbook
The Complete Book of Outdoor Cookery
(with Helen Evans Brown)
How to Eat Better for Less Money
(with Sam Aaron)
The James Beard Cookbook
James Beard’s Treasury of Outdoor Cooking
Delights and Prejudices
Menus for Entertaining
How to Eat (and Drink) Your Way Through a French
(or Italian) Menu
James Beard’s American Cookery
Beard on Bread
Beard on Food
James Beard’s New Fish Cookery
Foreword
This rich land of ours is richer still because of the living things that swim or crawl in its waters. In the seas and gulfs along our shores, in our innumerable lakes and ponds, and in our rivers and lesser streams are hundreds of different sorts of edible fish and shellfish. Yet I suppose that of this great variety the average American has cooked no more than three or four kinds. Few people have tasted all the species that are sold in our markets. Many Americans eat fish regularly without really knowing what fish they are eating.
For centuries the French, Italians, Russians, and Chinese have been great fish cooks. It is regrettable that skill in cookery is not an inherited trait among human beings, and that the art of preparing fish could not have been transmitted effortlessly from Old World generations