This little book is absolutely crammed with recipes. It opens with advice on buying fish and some basic rules for cooking fish. Then the recipes start, first with numerous Savoury Butters And Sauces (I had no idea there were so many!) followed by Hot And Cold Hors-D'Oeuvres; other sections include: Soups, Fresh-Water Fish, Salt-Water Fish, Shellfish, Turtle-Frogs-Snails, Some Prunier Sepcialities, and a Note On Wine And Fish. The book includes a glossary and an index.

While there is not shortage of recipes here, some may have problems interpreting them; if you like your recipes to provide a list of ingredients, measurements or quantities, and cooking times, you will be disappointed, these for the most part are not included. However if you are more of an intuitive cook, you will probably have little difficulty interpreting the recipes. The recipes are presented in running text in simple paragraph form with underlined headings in the same size text; on some pages there are numerous recipes.

The book was first published in 1938, and is produced here with the original black ans white illustrations, which in themselves are very attractive. But some of the advice and recommendations here may not be all that practical today, such as using live fish. However it is a well produced book with silver blocking to the pages and a blue page marker. The book does make interesting reading, and its slightly quaint prose has its own particular charm. ( )

This little book is absolutely crammed with recipes. It opens with advice on buying fish and some basic rules for cooking fish. Then the recipes start, first with numerous Savoury Butters And Sauces (I had no idea there were so many!) followed by Hot And Cold Hors-D'Oeuvres; other sections include: Soups, Fresh-Water Fish, Salt-Water Fish, Shellfish, Turtle-Frogs-Snails, Some Prunier Sepcialities, and a Note On Wine And Fish. The book includes a glossary and an index.

While there is not shortage of recipes here, some may have problems interpreting them; if you like your recipes to provide a list of ingredients, measurements or quantities, and cooking times, you will be disappointed, these for the most part are not included. However if you are more of an intuitive cook, you will probably have little difficulty interpreting the recipes. The recipes are presented in running text in simple paragraph form with underlined headings in the same size text; on some pages there are numerous recipes.

The book was first published in 1938, and is produced here with the original black ans white illustrations, which in themselves are very attractive. But some of the advice and recommendations here may not be all that practical today, such as using live fish. However it is a well produced book with silver blocking to the pages and a blue page marker. The book does make interesting reading, and its slightly quaint prose has its own particular charm. ( )

200. 1st Am ed. w/DW. 'Selected Translated & Edited with an Introduction & Notes from Les Poissons Coquillages Crustaces et leur Preparation Culinaire par Michel Bouzy.' Kegan Paul Library of Culinary History & Cookery. 1st Brit ed 1938 Nicholson & Watson. Descended from a family of distinguished restaurateurs, Simone Prunier opened her eponymous restaurant in St James's Street, London, in 1934. It quickly gained a reputation for its outstanding fish and shellfish dishes and was the capital's most fashionable seafood restaurant for many years. First published in English in 1938, Madame Prunier's Fish Cookery Book quickly established itself as the authoritative guide to fish cookery. In 1957, Madame Prunier wrote La Maison, the History of Prunier's; the restaurant closed in 1976. ( )