The Encyclopedia of Fish Cookery [Hardcover]

A. J. McClane (Author), Arie deZanger (Photographer)

Book Description

Publication Date: 1977

The authors of this book are A.J. McClane and Arie de Zinger.

Product Details

• Hardcover: 511 pages
• Publisher: Holt, Rinehart and Winston; 1st edition (1977)
• Language: English
• ISBN-10: 0030154316
• ISBN-13: 978-0030154317
• Product Dimensions: 10.6 x 9 x 1.6 inches
• Shipping Weight: 3.9 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #528,182 in Books (See Top 100 in Books)
  • #73 in Books > Education & Reference > Encyclopedias > Cooking

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars The essential fish cookbook, September 7, 2000

By 

M. J. Smith (Seattle, WA USA) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: The Encyclopedia of Fish Cookery (Hardcover)

This book is organized alphabetically; to give a sense of its scope it begins:aalmutter, abalone, akule, Alaska pollock, alga, anchovy, Artic char, ark shell, aspic (not a fish but useful for fish recipes), Atka mackerel, barnacle, barracuda ... in short, you'll be hard pressed to find in your fish market something not covered here.

For each fish, the book gives information regarding their looks (there are ample photos), where they grow, their culinary uses ... and for many of the fish, recipes. To take a simple example, for black sea bass it gives recipes for steamed sea bass, sea bass Lisbon style, and sea bass chowder.

The recipes are reliable - easy to follow and well proportioned. This is everything you'll ever need or want in a fish cooking resource.

8 of 8 people found the following review helpful:

5.0 out of 5 stars This is the best source for fish info, a must an any kitchen, October 24, 1997

By A Customer

This review is from: The Encyclopedia of Fish Cookery (Hardcover)

Easy to use, accurate basic knowledge on the origin, taste, texture, and even good suggestions for prepareing almost any fish under the water!

3 of 3 people found the following review helpful:

5.0 out of 5 stars More than a cook book, December 12, 1999

By 

Christian Snyder (Delran, NJ) - See all my reviews

This review is from: The Encyclopedia of Fish Cookery (Hardcover)

A plethora of information about hundreds of species of fish- How they are classed and where they inhabit, historical and cultural importance of many fishes, identification of fish, quality of meat and how to cook them. Incredibly interesting and useful!