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This is a very practical book concerning the cooking of fish. The author does not limit herself simply to recipes, but also adds sound advice on how to recognize a fresh fish, when certain fish are in season, and how to preserve fish, as well as recipes for fish and fish sauces.

"An excellent practical treatise, well expressed, full of sound information lucidly conveyed by a writer who really knows her subject well, and combines fine taste with a real regard for economy." - The Times