The Encyclopedia of Fish Cookery is a vintage first edition hardcover book published in 1977 by Holt & Company, Henry. Authored by A.J. McClane, the book features six hundred ninety-five color photographs that illustrate entries on specific fish and shellfish, including three hundred fifty-two recipes for their preparation. The 510 pages are filled with information on the characteristics, catching, and culinary status of various seafood items, making it a valuable resource for both young adults and adults interested in cooking. The book also includes a dust jacket and is illustrated, providing a comprehensive look at the world of fish cookery in the 1970s.