Jane Grigson's Fish Book

Jane Grigson's Fish Book

4.16 (31 ratings by Goodreads)
  • Paperback

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A much-revised version of "Fish Cookery", published in 1973, this is a cookery book by the award-winning author of "The Vegetable Book" and "The Fruit Book".
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Product details

  • Paperback | 576 pages
  • 137 x 215 x 33mm | 721g
  • London, United Kingdom
  • 014046929X
  • 9780140469295

Table of contents

Choosing, cleaning and cooking fish; court bouillons, batters, butters and sauces; anchovy; bluefish and pomano; brill; carp; clams; cod, ling, coley, pollock, pollack etc; crabs; eels and elvers; grey mullet; haddock; hake and silver hake; halibut; herring; John dory; lobsters and crawfish; mackerel, Spanish mackerel, cero and king mackerel; monkfish or angler-fish; mussels; oysters; perch and yellow perch, walleye, zander and fogas; pike and muskellunge or pickerel; prawns and shrimps; red mullet; salmon and salmon trout; sardines and pilchards; scallops, small and large; sea bass, sea perch and groupers; sea bream and porgy; sharks - porbeagle, mako and tope; sole, dab and plaice; squid and cuttlefish; swordfish; trout, char, grayling and whitefish; tuna or tunny and bonito; turbot; whitebait; whiting; a few words about other fish and crustaceans; wind-dried or wind-blown fish; fish soups and stews; caviare and other hard roes.
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Rating details

31 ratings
4.16 out of 5 stars
5 39% (12)
4 42% (13)
3 16% (5)
2 3% (1)
1 0% (0)
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