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Index
Cover
About the Author
Title Page
Copyright Page
CONTENTS
ENGLISH SEAFOOD COOKERY
One: INTRODUCTION
Two: AN A-TO-Z OF FISH AND HOW TO BUY THEM
Three: PREPARING FISH
Four: COOKING FISH
Five: HERBS AND VEGETABLES FOR FISH COOKERY
Six: BASIC PREPARATIONS (STOCKS, SAUCES, BUTTERS, DRESSINGS, BATTERS, PASTRY AND SALTING)
Seven: FOR SERVING WITH APERITIFS
Eight: SOUPS
Nine: HORS D’ŒUVRES AND SALADS
Ten: FISH DISHES FOR A FIRST COURSE
Eleven: SHELLFISH DISHES FOR A FIRST COURSE
Twelve: EVERYDAY MAIN COURSES
Thirteen: SPECIAL MAIN COURSE FISH DISHES
Fourteen: VEGETABLE RECIPES
ACKNOWLEDGEMENTS
INDEX
Footnotes
Eight SOUPS
Page 132
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