The Maine seafood guide / written by Deborah J. Reed ; illustrated by Scarlet Kinney.

Format:

Book

Author/Creator:

Reed, Deborah J.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Seafood).

Cooking, American.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[6], 48, [6] pages : illustrations ; 19 cm

Edition:

Fourth Printing.

Place of Publication:

Camden, Me. : Downeast Books. 1988.

Contents:

The Maine Lobster-Homarus americanus: Market wise; Shedders; The molting process; It's true; Eatin' Lobster; Lobster made simple

Rock Crabs-Cancer irroratus: Cookin' Crabs; Pickin' Crabs

Legally-Lobsters & Crabs

Red Tide

Shellfish: Clams: Diggin' clams; cookin' steamers; shuckin' clams; clam recipes; The clambake; Hen clams & Quahogs; Mussels: Steamed mussels

Legally-Shellfish

Scallops: Shuckin' scallops; Scallops on the half shell; Scoppin; scallops

Legally-Scallops

Maine Shrimp: Steamed shrimp; Shellin' shrimp

Finfish: Mackerel; Cleanin' mackerel; Favorite finfish recipes; How to-Dry fish

Legally-Finfish

Seafood nutrition chart.

Notes:

On cover: An illustrated guide to harvesting, preparing and eating Maine seafood.

"Fourth Printing: September, 1988."

Includes bibliographical references.

Local Notes:

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.

OCLC:

1290136193