Jane Grigson's fish book
Author(s)
Bibliographic Information
Jane Grigson's fish book
（Penguin cookery library）
Penguin Books, 1994
Note
Originally published: London : Michael Joseph, 1993
Includes bibliographical references and index
Description and Table of Contents
Description
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".
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.
by "Nielsen BookData"