{"product_id":"op-encyclopedia-of-fish-cookery","title":"OP: Encyclopedia of Fish Cookery","description":"\u003cp\u003e\u003cem\u003eHolt, Rinehart and Winston, New York, 1977. Hardcover. Very Good.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA thirty-year veteran editor at \u003cem\u003eField and Stream\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp\u003eFrom 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.\u003c\/p\u003e\n\u003cp\u003eMcClane’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.\u003c\/p\u003e\n\u003cp\u003eOur copy is Very Good, only lightly shelfworn from long storage. Later printing with a previous owner's bookplate to the front free endpaper.\u003cbr\u003e\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":41487391457413,"sku":"A. J. McClane","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/mcclane_encyclopedia_of_fish_cookery.jpg?v=1768064122","url":"https:\/\/www.kitchenartsandletters.com\/products\/op-encyclopedia-of-fish-cookery","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}