Madame Prunier's Fish Cookery Book

This important new series rediscovers the original heroes of cookery. Reissuing texts that for decades have been available only to collectors of old books, each title has been redesigned giving the original text an updated yet timeless look for today's reader. These classic voices convey the flavour of their times and yet are astonishingly relevant to the modern reader. With two more titles to follow in September, this series will establish itself as an exciting new source of reference and inspiration for all food lovers. First published in 1938, the original editor of Madame Prunier's Fish Cookery Book, Ambrose Heath, described it as 'a really thrilling book...that should take its place among the classics of the kitchen'. This is certainly as true today as when Madame Prunier first wrote her Advice on Buying fish and Elementary Rules for Cooking Fish. Simple but wonderful recipes for Savoury Butters and Sauces, Soups, Fresh-Water fish, Salt-Water Fish and Shellfish include such delights as Crayfish Barquettes, Clam Risotto, Devilled Herrings and Sole Souffle, fulfilling the original ambition of the book to 'keep all the cooks in Britain busy for some time'.

This book is the perfect gift for fish lovers everywhere! The book is packed full to the brim with recipes for every kind of fish and for any occasion. With this book on your recipe shelf, no more are required.



The book is part of a great new series of books by Quadrille Publishers, reissuing old favorites. The book looks like a classic text, as with a collectors edition of fiction classics, it has a heritage blue cover, with silver edged pages and a ribbon bookmark (i love books with ribbon bookmarks included). Flicking through the book, the reader sees pencil drawings of fish, realistic and detailed drawings.



At the start of the book, before any recipes is a conversion chart - not hidden in the back with the index. There then follows advice on buying and cooking fish, written in plain English with easy to follow directions.



There is a section on garnishes, on savoury butters and sauces, hors d'oeuvre, soups, fresh water fish, salt water fish, shell fish and the final section is on turtle, frogs and snails. Each section is filled with many recipes written in plain English and concisely. The book finishes with a short glossary of names and terms used in cooking. The recipes are old fashioned, the book was originally published in 1938, and are therefore not for the health conscious but the book will have fish lovers having lots of ideas for new meals.



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