FISH COOKERY. By Jane Grigson.

(1973) later reprint of 1975 Penguin edition. 8vo paperback (128 x 198mm). Pp423. Not illustrated.

"There are over 50 species of edible fish; and Jane Grigson feels that most of us do not eat nearly enough of them. If anything will make us mend our ways, it is this delightful book with its varied and comprehensive recipes, covering everything from lobster to conger eel, from sole to clam chowder. Many of her dishes come from France, others are from the British Isles, America, Spain, Italy - any country where good fish is cooked with loving care and eaten with appreciation. But this is much more than a book of recipes. Besides precise information on all aspects of fish cookery, Jane Grigson provides a witty, well-informed fund of fish legend and fish commonsense. The first pages describe how to choose and clean fish, the last how to preserve and cure it; in between, together with the recipes, it deals with such absorbing subjects as the romance of the herring trade, and why the John Dory comes under the hand of St Peter the Apostle." Contents include:- Choosing, cleaning and cooking fish; Cour-bouillons, sauces and butters; Fish stews and soups; The flat-fish; More fish from the sea; The great fish; Fish caught in fresh water; Shellfish and crustaceans; Cured and preserved fish; Comparative cookery terms and measures; Glossary of fish names. "More than a book of recipes, there's precise information on all aspects of fish cookery; stories and legends connected with fish as well as all the practical information needed to buy, clean, cook, preserve and cure fish." (Lady). "One of the three most influential and popular cookery writers in Britain." (The Times). Jane Grigson, born Heather Mabel Jane McIntire, was a prolific and highly regarded author of cookery books throughout the 1970s as well as having a regular food column in The Observer. She was the mother Sophie Grigson, also a well-known food writer.