To know the fish is to respect him... (Rebecca Gray, 1996)

{HISTORY}

Written from the perspectives of Rebecca Gray, an avid fisherman/cook/publisher/author, and Cintra Reeves (1946-2020), a professional chef and columnist, Gray's Fish Cookbook shares 68 handcrafted menus featuring fish as the centerpiece of each meal.

When it comes to cooking salmon or cod, trout or mackerel, tuna or sea bass, shrimp or lobster, or any of your other favorite swimmers, it's easy to get stuck in a rut and prepare it in the same manner over and over again. Maybe you pan sear it, or saute it, or grill it, and serve with rice, or a potato, or a side salad and call the whole meal done. That's all well and fine, but Rebecca and Cintra wanted to introduce home cooks to something a little more exciting. Something that brought out the unique flavors of each fish, while also offering unique and complimentary side dishes and perfectly paired desserts. 

 At the heart of each recipe is respect for the fish that gave its life, and by honoring such with a thoughtfully prepared meal, there's an integral gratitude for food that weaves its way like a through line through every menu making each one a celebration of life, seasons, and flavors.

 The first to say that fish does not have to be boring or prepared in the same way, time and time again, Rebecca and Cintra have reached beyond the usual and created menus that are pretty in presentation, interesting in flavor, and unique in arrangement without making mealtimes fussy and labor-intensive.

Interesting recipes include Brolied Striped Bass with Wild Mushrooms and Tomatoes, Potato Flan, Raspberry Frozen Ice, Brolied Weakfish with Mint and Garlic, Salad of Melon Pears and Cucumbers, Stir-Fry Snow Peas with Broccoli, Black Sea Bass Chinese Style, Pasta with Fresh Corn and Basil, Panzanela Salad, Grilled Char with Tarragon and Shallot Butter, Broiled Persimmons, The Pretty Easy Dessert, Sage Bread, Lemon-Lime Walleye, Raspberry Tart, Squash, Broccoli and Turnips in Wine, Orange Oranges, Leftover Char Risotto, Tuscan Muffins, Szechwan Crab, Baked Apples, Crab Cakes with Sherry and Garlic Mayonnaise, Mussel Pizza, and Honey Ice Cream.

Enhanced throughout with pencil sketches, colorful food photographs, and watercolor paintings, Gray's Fish Cookbook in presentation artistically mirrors the elegant recipes and carefully crafted menu-planning. Also adding additional color and context, this cookbook is peppered throughout with stories from Rebecca's own fishing trips and travels.

{SPECIAL FEATURES}

• Published in 1986
• 216 pages, not including a detailed index
• Includes original dust jacket
• Paintings by Thomas Aquinas Daly. Photographs by Frank Foster and sketches by Larry Taylor.
• Includes 68 suggested menus 

{CONDITION}

In lovely vintage condition, this cookbook is very clean and bright throughout with no spots, stains, or notations. The dust jacket bears some chipping along the top edge on the front and back and two scuff marks on the front cover. The coverboards are in beautiful shape with no spots or stains. The spine is tight, and all pages are intact. 

{SIZE}

Measures 9.5” inches (length) x 7.5’ inches (width) x .75” inches (thickness) and weighs 1.5 lbs.