fish and Shellfish: The Good Cook Techniques and Recipes Series ; Time Life

Fish & Shellfish:

The Good Cook Techniques and Recipes;
Time Life

Titled: Fish & Shellfish, part of The Good Cook series, was created in London and revised and published in two books, for the American Series, one  titled Fish, and the other titled: Shellfish, with separate teams of Time Life Editors for each series.  Chief consultant Richard Olney guided perduction, editing and the contributions of text and recipes by well (and not so well) known authurs.
Each book has two parts; the first part, a teaching, with detailed instructions and photos showing step-by-step methods and the second part an anthology of previously published recipe, with measurements in both Metric and Imperial.
“fish and Shellfish”, as part of the 27 cookbooks in the European series, is focused on use in Europe, where the two books “fish” and “shellfish”in the 28 book American series were revised for use in the homes of America.

Shellfish has paper wrapped boards and spine as well as the rest of the European series, unlike the cloth spines and cloth wrapped back boards of the American series.

Richard Olney (Chief consultant)

Tom Bellshaw (Photographer)

International consultants

Carol Cutler (US)

Richard Sax (author)

Fish & Shellfish
The Good Cook

Published: July 1979
ISBN 10: 0705405931
ISBN 13: 9780705405935   
The Good Cook Techniques & Recipes
 Published: November 1979 Edition: 1
ISBN 10: 0809428628
ISBN 13: 9780809428625
22. Shellfish
The Good Cook Techniques & Recipes

Published: September 1982
ISBN 10: 0809429330
ISBN 13: 9780809429332


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