Madame Prunier's Fish Cookery Book (The Kegan Paul Library of Culinary History and Cookery)

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Madame Prunier's Fish Cookery Book (The Kegan Paul Library of Culinary History and Cookery)

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This book has a wonderful culinary genealogy -- the recipes of the great Emile Prunier, of the renowned eponymous fish restaurant in Paris where everyone from Hemingway and Colette to Russian Grand Dukes dined, were written up by his chef Michel Bouzy, translated into English under the direction of Prunier's daughter Simone who opened a branch of Prunier's in London and published this volume with the endorsment of his friend the chef Antoine Escoffier. Fish and seafood were the specialities of Prunier -- always the very finest and freshest -- and this book is full of the delights of the great pre-war Prunier restaurants that you can make at home. There are recipes for fresh -- and saltwater fish and shellfish, legendary dishes like Sole Prunier with mushrooms and truffle in a white wine sauce, turbot kedgeree, oyster soufflé, wonderful fish soups to start with and Prunier's famed chocolate creams or mousse to finish the meal. All the techniques are here from simple grilling to poaching, but the glory of the book is the classic French repertoire of garnishes and sauces hot and cold, seen here at its very best. In all, there are over 1,000 recipes, along with advice on buying and cooking fish and shellfish, a note on wine and fish and a glossary of cooking terms.