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.
Jane Grigson's Fish Book by Jane Grigson
Used - Very Good
Penguin Books Ltd
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.