I bought "James Beard's New Fish Cookery" to replace the mass-market paperback copy of "James Beard's Fish Cookery" (copyright 1954). I'd had the book 20 years or longer, and it was in tatters. In fact, I'd lost a couple of pages containing favorite recipes This is an excellent old-style cookbook. There are no glossy photos or trendy recipes. But if you're looking for a simple and delicious recipe for oyster stew or the lowdown on crab cakes you can't go wrong with this book. Most of the recipes are pretty simple, which isn't to say there aren't recipes for elegant dishes. (Check out Trout Amandine, in the Manner of Restaurant Casenave in Paris on page 336.) If you need a basic fish cookbook, I don't think you can do better than this one. After all, it is by James Beard.James Beard's New Fish Cookery
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