Another James Beard *does it again* cookbook! This hardback gem is written by James Beard and edited by Cornelisen.
In my opinion, James Beard gives his very best in fish and seafood
techniques and recipes in this volume. He has his usual little tips and more such as how to properly make a cut in a fillet. There's sections where he even make suggestions for spices that go with very specific fish best.
I have had recipe books by James Beard before but nothing would compare to the completeness of this book.
There's chowders, appetizers, sauces and preparation techniques for any selectable seafood. This is the most comprehensive general cookbook for seafood I have ever found.
It has simple to complex recipes. This is one volume he really earned
a 5 Star rating on. Passing this on only because I got a new one as a gift recently.