The Seafood Cookbook – Classic to Contemporary (Pierre Franey and Bryan Miller)

Product Info

If I could only have one cookbook that featured fish and other seafood, this would be it. This volume was printed in 1986, updating the 1972 version, and reflecting America’s growing interest in eating more fish and seafood. There are chapters devoted to cooking styles – broiling, baking, poaching, pan frying etc. – as well as addressing side dishes, sauces, salads, pasta and rice. With almost 300 pages, the authors cover a lot of territory, leaving notes to the reader along the way. This volume is in good condition, no dust jacket.