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'.
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