In the seas and gulfs along our shores, in our innumerable lakes and ponds, and in our rivers and lesser streams are hundreds of different sorts of edible fish and shellfish. Yet I suppose that of this great variety, the average American has cooked no more than three or four kinds... (from the Introduction)

{HISTORY}

...and so begins James Beard's Fish Cookery book. An in-depth exploration of the wide variety of fish available for consumption in the US, this cookbook written by America's most favorite 20th-century gourmand, contains everything you'd ever need to know about fish in the kitchen. How to purchase it, filet it, stuff it, fry it, grill it, salt it, saute it, and bake it - James Beard leaves no stone unturned when discussing one of his most favorite foods. 

Covering over 75 different types of fish including all the exotics like terrapin, squid, snails and frog legs, home cooks of all levels are in good hands. In addition to all the practical instructions on how to prepare fish, there are also extensive notes on serving accompaniments and wine pairings along with delightful midcentury illustrations by Harry O. Diamond.

Harry Diamond (1913-2003) was an American illustrator who worked primarily in the New York publishing industry where he freelanced for several well-known magazines including Vogue, Holiday, and Good Housekeeping.  His illustrations located throughout James Beard's Fish Cookery book lend whimsy and humor to the collection. 

All around, this is a lovely cookbook from the incredible career cannon of James Beard. Interesting recipes include Ginger-Fried Flounder, Whitebait Pancakes, Clam Hash, Shrimp Fritters, Pate Chaud de Carpe, Barbecued Swordfish Steaks, Sole A L'Indienne, Baked Salmon Slices with Mushroom and Shrimp, Sauteed Mackerel Florentine, Cucumber Sauce, Crabmeat Stuffing, Fish Essence Bouillon, Mussels Creole, Curried Oysters and Scallops and Bacon en Brochette.

{SPECIAL FEATURES}

- Published in 1954, Seventh Printing by Little, Brown & Company

- 460 pages including detailed index

- Contains original dust jacket

{CONDITION}

In lovely vintage condition. The interior pages are clean and bright with no spots, stains, or markings, except for a few light tea-stained colored smudges in the shellfish chapter. The dustjacket bears some chippiness on the top and bottom edge and a missing section on the bottom right corner. To preserve the cookbook's overall integrity, it has been lined with acid-free paper to keep it intact for years to come. Please see photos.

{SIZE}

Measures 8.25" inches (length) x 5.75" inches (width) x 1.5" inches (thickness) and weighs 1.8 lbs.

{FOR THE LOVE OF J.B.}

He's one of our most favorite cooks here in the Vintage Kitchen, find more James Beard cookbooks here.