From the chef The New York Times called the "the dean of American cookery," and a cooking show pioneer, "the most authoritative fish book on the market" (House Beautiful).A healthful, dramatically simplified book on cooking techniques for preparing low cholesterol, low calorie seafood, with over 500 recipes. This comprehensive, classic cookbook includes recipes for eighty-five different kinds of shellfish, saltwater, and freshwater fish, including chowders and fish stews, sauces and stuffings, as well as information on how to find the best fresh and frozen seafood on the market.Healthy, accessible, and completely revised and updated, James Beard's New Fish Cookery a "must for any good cook's collection" (Dallas Times Herald).