Julia Child, Louisette Bertholle & Simone Beck, “Mastering the Art of French Cooking”, 1961 was the topic of an earlier blog post.
This is a book with fifteen (15) chapters; and, the “table of contents” is shown BELOW.
Chapter 1. “Milk & Dairy Products”.
Chapter 2. “Eggs”.
Chapter 3. “Meat”.
Chapter 4. “Fish & Shellfish”.
Chapter 5. “Edible Plants”.
Chapter 6. “Survey of Common Vegetables”.
Chapter 7. “Survey of Common Fruits”.
Chapter 8. “Flavorings from Plants”.
Chapter 9. “Seeds, Grains, Legumes & Nuts”.
Chapter 10. “Cereal Doughs & Batters”.
Chapter 11. “Sauces”.
Chapter 12. “Sugars, Chocolate & Confectionery”.
Chapter 13. “Wine, Beer & Distilled Spirits”.
Chapter 14. “Cooking Methods & Utensil Materials”.
Chapter 15. “The Four Basic Food Molecules”.
Chapter #4. “Fish and Shellfish” is the most interesting chapter of the book. There is a table of edible fish in the chapter. The fish discussed are BELOW in alphabetical order.
|Bass, Temperate (f&s)||6|
|Tuna & Mackerel||50|
The total number of fish species in the table ABOVE is eight thousand-and-ten (8,010) species of finfish (excluding shellfish).
Here I presented: Harold McGee, “On Food and Cooking: The Science & Lore of the Kitchen”, 2004.
The book consists of detailed information presented in a manner for kitchens. BELOW is a chart of “farmed fishes” a cook needs to know.
However, as stated ABOVE one encounters eight thousand-and-ten (8,010) finfish species in cookery.