James Beard's New Fish Cookery (51 page)

From sautéed sea squab to baked bluefish, James Beard, the late dean of American cuisine, offers more than 800 simple, step-by-step recipes that take the guesswork out of cooking fish and put scrumptious seafood delicacies on the table. Beard’s classic kitchen companion makes creative cooking seem easy and fun. Let the master chef whom
Time
magazine called “the king of gourmets” guide you in:

• preparing a wide variety of seafood salads, spreads, sauces, stuffings, entrées, stews, and chowders

• selecting the most appropriate domestic and imported wines to accompany each course

• saving time cleaning and dressing fish of all types

• finding imaginative new ways to serve leftover fish

• choosing the best fresh or frozen fish on the market

“The best guide Americans have yet had on this subject.”

—Associated Press

“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.”

—Publishers Weekly

“A definitive cookbook … tested with unqualified success in Mr. Beard’s own kitchens and cooking classes.”

—Christian Science Monitor

Until his death in 1985, James Beard was the nation’s most acclaimed chef and food writer. The founder and director of the celebrated cooking classes in New York that still bear his name, Beard wrote
James Beard’s American Cookery, The James Beard Cookbook, Menus for Entertaining, Beard on Bread, Beard on Food
, and other works on the gastronomic arts.