The Official Fulton Fish Market Cookbook by Bruce Beck 1989 First Edition

The building as planned was indeed elegant, a U-shaped one story wooden structure (with basement) with rounded classical arches all around and a graceful sloping roof... (from the section The Birth of Fulton Market, page 8)

{HISTORY}

To tell the history of The Fulton Fish Market, Bruce Beck in his 1989 book, The Official Fulton Fish Market Cookbook, takes readers back to the very beginning of New York. Back when it was called New Amsterdam, and the waterways all around the island were flush with bluefish, mackerel, shad, striped bass, alwives, and sturgeon.  

He tells the story of how commercial fishing first humbly began with early colonists trading local fish with local indigenous tribes, and how the American spirit of determination, entrepreneurship, and capitalization grew the industry into a booming shipbuilding and merchant trade. At the center of it all stands The Fulton Fish Market. Brought to life in the early 19th century, it was founded at New York City’s South Street Seaport in 1822, and quickly became the heartbeat of lower Manhattan. Today, it's the second-largest fish market in the world and continues to be the biggest supplier of wholesale fish in the United States. 

Tucked in with all this maritime and market history is this comprehensive cookbook on the subject of all things fish. How to shop for it, clean it, prepare it, cook it, and serve it. How to determine which types of fish are most appropriate for which cooking methods, how to safely handle it, how to store it, and what to do with leftovers.

Understanding that fish can be intimidating for some cooks, Bruce guides readers through the ins and outs in a lively, conversational voice packed so full of interesting and helpful information that it will instill confidence in even the most wary of cooks. Included are 150 recipes that run the gamut from basic to elaborate, along with a whole section on different recipes for fish-based broth as well as side dish accompaniments, a section filled with color photographs identifying over 85 different varieties of fish commonly found in American markets, and an international roster of recipes to explore. For added interest, almost every recipe comes with a unique story about its origin, a restaurant in which it was served, or a chef who made it famous.

Interesting recipes include Braised Tuna Milanese-Style, Srimp with Cider Sauce, Filet of Sole Bougival, Mustard Cream, Apple Horseradish Sauce for Smoked Fish, Seatrout in Pastry, Sheer Tomato Sauce with Pernod, Shellfish in Green Sauce Spanish Style, Shrimp Creole, Salmon Steamed in Cabbage Leaves with Mustard Dill Sauce, Fisherman's Pie, Musel and Potato Salad, Tuna Tea Sandwiches, Oysters with Red Butter Sauce, Fried Whitebait, Seafod Fajitas, Devilled Crab, and Baked Clams with Hazelnut and Herb Pesto

Additional photos include an 1879 street map of The Fulton Market area courtesy of G.W Bromley & Company's Atlas of the Entire City of New York. A 1936 view of The Fulton Fish Market by Bernice Abbot and and 1831 portrait of the market courtesy of the New York Public Library. Please note these photos are not included in the cookbook. 

{SPECIAL FEATURES}

• First edition published in 1989 
• 381 pages 
• Includes 150 recipes
• Original dust jacker
• Illustrated throughout with black and white line drawings and a section of color photographs by Richard Lord
  

{CONDITION}

In lovely, practically brand-new condition, this vintage cookbook is clean and bright throughout, with no spots, stains, or cooking notations. The dust jacket contains no rips or tears. The spine is tight, and all pages are intact.

{SIZE}

Measures 9.25" inches (length) x 6.75"inches (width) x 1.25" inches (thickness) and weighs just under 2 lbs.