December 05, 1977 12:00 PM

Introduction by Jerome Brody

Stir up a fine kettle of fish with this collection of recipes from New York’s landmark cookery built in the hollows of Grand Central Station in 1913. The volume offers anecdotes (Casanova attributed part of his sexual prowess to the dozens of oysters he consumed daily) as well as instructions on eating a hard-shell crab (cover the table with newspapers), how to cook a lobster (grab it by the neck and plunge it into boiling water) and step-by-step preparations for countless epicurean fancies. For those hooked on simple fare and not discouraged by the inflated price, it’s a good catch. (Crown, $12.95)

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