Madame Prunier's Fish Cookery Book, Ambrose Heath, 1955

Who wrote it: Madame Prunier's Fish Cookery Book was selected, translated, and edited by Ambrose Heath from the French original by Michel Bouzy, with a special foreword by Madame S. B. Prunier of the celebrated Prunier fish restaurants in Paris and London, and decorations by Mathurin Meheut. This hardcover edition was published by Hutchinson of London.

What it's about: A serious, restaurant-pedigreed guide to fish and shellfish cookery, moving from buying and basic preparation through sauces, hors d'oeuvre, soups, and chapters organized by fresh-water fish, salt-water fish, and shellfish, with a final chapter of Prunier specialties.

Special features: Illustrated throughout with Mathurin Meheut's decorative line drawings of individual fish and shellfish, plus a set of black-and-white photographic plates of finished Prunier dishes such as Haddock Monte Carlo and Filets de Harengs Trophy.

Condition: Blue cloth hardcover with gilt lettering and a gilt skate design on the front board, no dust jacket. The spine cloth is frayed and chipped at the head and tail, the covers show scattered foxing, and there is a small tear to the front free endpaper along with remnants of a removed library pocket on the front pastedown. Former library book. Please review all photos carefully, and email me with any questions.

Thanks so much for visiting,
❤️ Jess