The Book of the Lobster; an informal account of what he is and what he is not, how he is caught, and how he is cooked and eaten, with 43 recipes. Written and illustrated by Joy V. Dueland.

Format:

Book

Author/Creator:

Dueland, Joy V.

Contributor:

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

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Lobster fisheries--United States.

Lobster fisheries.

American lobster.

Cooking (Lobsters).

United States.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

214, [2] pages illustrations 23 cm

Place of Publication:

Somersworth, New Hampshire Publishing Company, 1973.

Contents:

Preface

The World of the Lobster. "and like a Lobster Boiled ..."; A Matter of Definition; Homarus Himself; The Sex Life of a Lobster; Man vs. Lobster; Of Traps, Pots, and Creels; A Day with a Lobsterman; Men and Their Boats; The Search for the Offshore Lobster; The New Breed of Lobstermen; The Fort Knoxers; Homarus Goes to Market; Of Frogmen and Other Perils; Farming the Sea

From Pot to Table. How to Approach a Lobster; The Basic Recipe: Boiled Lobster; Hot Lobster Dinner Dishes; Exotic Lobster Dishes; Chowder, Bisque, and Stew; Lobster Hors d'Oeuvres; Cold Lobster Dishes; Sauces, Stocks, and Butters.

Notes:

Designed by David May.

Includes bibliographical references (pages 207-210) and index.

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.

ISBN:

0912274301 (paper) :

9780912274300

OCLC:

701682