OP: Encyclopedia of Fish Cookery
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Holt, Rinehart and Winston, New York, 1977. Hardcover. Very Good.
A thirty-year veteran editor at Field and Stream magazine who fished in the waters off every continent and wrote a dozen or so books on the subject, A.J. McClane was more than qualified to publish an encyclopedia of fish and fish cookery, which he did in 1977.
From aalmutter to zubatac, McClane’s coverage keeps both the fisher and the cook in mind. He describes each species’ anatomy, where and how they can be caught, how they are marketed and stored, and how they are dressed and cooked. Even better, he presents hundreds of recipes for composed fish dishes as well as for stocks, sauces, and butters.
McClane’s depth and thoroughness are rivaled only by Alan Davidson’s. Either or both authors’ books are a great way to broaden an established repertoire or ignite a new interest.
Our copy is Very Good, only lightly shelfworn from long storage. Later printing with a previous owner's bookplate to the front free endpaper.
