MADAME PRUNIER'S FISH COOKERY BOOK

London: Hutchinson, 1967. (UK) Third edition, 1967. No markings, very faint spot to the top edge of pages, Very Good used copy; lacking the dust jacket. Green cloth with gold spine titles, xxii, , 298pp, index. Full page B&W photos mostly of prepared dishes; B&W menu andfacsimile of lnote from Escoffier; B&W drawings of fish and seafood. These recipes were the work of Madame Prunier's father, Emile who died before he could publish a book based on his 25 years of research. The material was given to a collabortor, M. Michel Bouzy who published the book in France in 1929 (LES POISSONS, CRUSTACES ET COQUILLAGES, on which this present book is founded. There are 1000 recipes for all kinds of fish dishes which has made the restaurant name of PRUNIER famous in London and in Paris. The cooking sections starts of with a chapter on savoury butters and sauces, "the most important chapter in the book", and proceeds in an orderly quintessentially French manner to Soups, Fresh-water, and then Salt-water Fish, Shellfish, Turtles, Frogs, Snails, Some Prunier Specialties, and wine notes. The translation was done by Heath who as usual does a good job. (1.8 JM HOQ 101/4. 3rd. Hardcover. Very Good/Lacking the Jacket. Illus. by MEHEUT, Mathurin. 8vo - over 7¾" - 9¾".