A Feast of Fishes / by Elizabeth H. Bray, Anne T. Buttrick, Mary H. Thomsen and The New England Aquarium Council ; illustrations by Judith Dufour Love.

Format:

Book

Author/Creator:

Bray, Elizabeth H., author.

Contributor:

Love, Judy, 1953- illustrator.

New England Aquarium (Boston, Mass.)

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Fish).

Cooking (Shellfish).

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

[10], 310 pages : illustrations ; 27 cm

Edition:

First edition.

Place of Publication:

Chester, Conn. : Globe Pequot Press, 1988.

Contents:

1. Buying, Storing, and Cooking Fish

2. Shellfish: The Ocean's First Bounty. Mollusks: Clams, Conch, Mussels, Octopus, Oysters, Scallops, and Squid; Crustaceans: Crab, Crayfish, Lobsters, and Shrimp

3. Sharks and Skates: No Bones About Them

4. Early Fishes: Modern Dishes. First Fishes: Eel and Sturgeon; A Haul of Herring: Anchovies, Herring, Sardines, and Shad; Tasty Touches: Catfish and Cap; Sacred Cods: Cod, Cusk, Haddock, Hake, Pollock, and Whiting; River Runners: Salmon, Trout, Whitefish and Pike

5. Latest Arrivals: An Abundance of Riches. Perchlike Fishes: Freshwater Perch, Freshwater Bass, and Walleye Pike; Basslike Fishes: Grouper, Red Snapper, Sea Bass, and Striped Bass; The Epicureans: Porgy, Grunt, Tilefish, Mullet, Tautog, and Sea Trout; Sleek Open-Water Fishes: Bluefish, Mackerel, Mahi Mahi, Swordfish, Tuna, and Marlin; Flat Fishes: Flounder, Halibut, Sole and Turbot; Well-Armed Fishes: Ocean Perch, Sculpin, and Sea Robin; The Individualists: Monkfish, Ocean Pout, Wolffish

6. Sweet Roes

7. Spicing the Catch. Marinades; Sauces and Toppings; Stock and Court Bouillons; Salad Dressings; Butter Sauces.

Notes:

Book design by K. A. Lynch.

On spine: New England Aquarium.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy is "First Edition / First Printing".

ISBN:

0871066629 (cloth) :

OCLC:

17552020

Online:

Laurie Burrows Grad Collection Home Page