Fish and sea food recipes : covering the entire industry.

Format:

Book

Contributor:

United States Fisheries Association. Cooking Department, issuing body.

Good Housekeeping Institute (New York, N.Y.), associated name.

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Fish).

Cooking (Seafood).

Cookbooks--New York (State).

Cookbooks.

New York (State).

Genre:

Cookbooks -- New York (State) -- 1927.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], 96, [2] pages : color illustrations ; 18 cm

Manufacture:

New York City : Printed in the U.S.A. by Isaac Goldman Company

Other Title:

Recipes for fish and seafood

Place of Publication:

New York, N.Y. : Published by the Cooking Department of United States Fisheries Association, [1927]

Contents:

General Methods of Preparing Fish

Fish Recipes

Two Dozen More Recipes

The Abalone

Clams

Conchs

Crabs

Eel

Finnan Haddie, Smoked Fillets

Frogs

Lobster, Crawfish, Crayfish

Mussels

Oysters

Periwinkle

Salt Fish

Sardines

Scallops

Shark

Shrimp-Prawn

Skate-Ray

Smoked Herring, Smoked Kippers, Kippers

Squid, Calamara, Devilfish, Ink-Fish, Octopus, Cuttlefish, Etc.

Whale

Turtle or Terrapin

Sauces and Salad Dressings

Garnishes

Canning

Quantity Cooking

Invalid Recipes

Menus.

Notes:

"Recipes approved by Good Housekeeping Institute."

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copies 1 & 2 presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copies 1 & 2 have bookplate of Chef Fritz Blank.

Kislak copy 1 has address label of Emanuel H. Valentine on front free endpaper and recipe cut from newspaper attached to rear pastedown.

Kislak copy 1 has protective transparent cover.

Kislak copy 2 has "Important" printed on front pastedown and advertisement for Harvard Brand Sea Food Products printed on rear pastedown.

Other Format:

Online version: United States Fisheries Association. Cooking Department. Fish and sea food recipes covering the entire industry.

OCLC:

6884717