First edition, 1st prntg. Glenn Wolff ( frontispiece, chapter-heads, txt line drawing illus). drk blue boards, white quarter-cloth spine, clean & bright, bndg crisp, no bumps, unclipped color illus dj, no creases or tears, all exc unread, gift cond, interior unmarked, not a remaindered copy; blue grn eps, line drawings in blue grn throughout txt, concludes with a section of fish-by-fish profiles w/ basic cooking methods & relevant recipe list, 463 pp. 8"-9.5".

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Bibliographic Details

Title

FISH, the Basics: an Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Fresh Seafood

Publisher

Simon & Schuster

Publication Date

1990

Language

English

ISBN 10

0671650521

ISBN 13

9780671650520

Binding

Hardcover

Edition

1st Edition

Condition

Fine

Dust Jacket Condition

Fine

Seller catalogs

About this title

Synopsis

Offers advice on buying, storing, and preparing fish, explores a full range of cooking techniques, and gives recipes for tangy marinades, savory stews, and a variety of fish dishes

Reviews

King, chef and author of Saucing the Fish ( LJ 3/15/86), has put together a great deal of information, but somehow this book is a good idea that doesn't quite come off. The text is divided into three sections: health concerns in regard to buying and storing fish; methods of cooking, with generic recipes (e.g., Deep-Fried Seafood, Variation III); and profiles of dozens of varieties, familiar and exotic. But will most cooks want to shuffle back and forth from the description of the fish to the various types of preparation listed as suitable for it, and to possible sauces to accompany it? This will probably be more valuable as a reference source than a cookbook.
Copyright 1990 Reed Business Information, Inc.

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Bookseller specializes in 1st editions, Children's illustrated literature, books on Art, Anthropology, Archaeology, Asia, SE Asia, Indonesia, Textiles, Travel & Exploration, Cooking.

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Ragabooks
CA, U.S.A.

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