"This cookbook is a reflection of me, here and now, not just me
when I was thirty-something and wrote the first edition, but me as
a sixty year old-and now a long-time fisherman. If a cookbook is
good, has that character, it has gone beyond the primary purpose of
instruction and moved on to entertain and inspire. This is
accomplished by revealing bias, passion, inspiration, humor, and
probably even frailty, those human traits that combine to create an
identity, and which are much more robust now that I'm sixty. And
yes and hurrah, this is done all in a milieu of cooking and eating
wild." So writes Rebecca Gray in the Preface of The New Gray's Fish
Cookbook. Revised and updated from its classic predecessor, this
beautiful and very useful book treats fish cookery with style,
affection and attention to detail. Complete with 67 menus and
hundreds of recipes in enticing and imaginative combinations, The
New Gray's Fish Cookbook sets a standard of thoughtfulness and
quality against which other cookbooks in the field, past and
future, should be measured. No important game species is left out.
Plan now for culinary evenings built around: Inshore Saltwater
Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater
Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike;
Shad, Catfish, and Smelt; Bass and Panfish Each is a separate
chapter in which you'll find complete menus of recipes designed to
match the flavor, nature and timing of the main course at hand.
Finally, in a chapter called "Basics," Rebecca provides exactly
that, and more. Novices and experts alike will find everything they
need in The New Gray's Fish Cookbook.
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