Thickening Mussel-Cooking Liquid from James Peterson, Fish & Shellfish, 1996, First Edition, First Printing

Thickening Mussel-Cooking Liquid from James Peterson, Fish & Shellfish, 1996, First Edition, First Printing:  One of James Peterson’s boxed cooking tips.

Thickening Mussel-Cooking Liquid from James Peterson, Fish & Shellfish, 1996, First Edition, First Printing

Of course we have this cookbook.  See it here:

James Peterson, Fish & Shellfish, 1996, Stated First Edition, First Printing: Huge, authoritative cookbook with recipes for fish and seafood, along with discussions and illustrations of techniques, and along with boxed tips sections, like making your own bread crumbs, or ways to thicken sauces. Easy to use, with all the information arranged by the type of fish or seafood under discussion. Peterson was the chef and proprietor of Le Petit Robert. He also taught at the French Culinary Institute of New York and Peter Kump’s New York Cooking School.

This cookbook was published by William Morrow & Company, Inc., New York, in 1996. 413 pages. Very large, heavy cookbook. Hard cover with dust jacket. Dust jacket has minor shelf wear. Book is in as-if-new condition. Binding is perfect. Pages are clean and clear. Stated first edition, first printing.