Spiced and pickled seafoods / [by Norman D. Jarvis].

Format:

Book

Government document

Author/Creator:

Jarvis, Norman D., author.

Contributor:

U.S. Fish and Wildlife Service, publisher.

United States. Bureau of Commercial Fisheries, publisher.

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

Culinary Collection (University of Pennsylvania)

Series:

Fishery leaflet (Washington, D.C.) ; 554.

Fishery leaflet / Unied States Dept. of the Interior, Fish and Wildlife Service, Bureau of Commercial Fisheries ; 554

Language:

English

Subjects (All):

Fishery products--Preservation.

Fishery products.

Canning and preserving.

Cooking (Seafood).

Cooking (Fish).

Cooking.

Penn Provenance:

Blank, Fritz (donor) (Kislak Center copy)

Physical Description:

18, [1] pages ; 23 cm

Place of Publication:

Washington, D.C. : United States Department of the Interior, Fish and Wildlife Service, Bureau of Commercial Fisheries, [1970]

Contents:

Introduction

Preservative action of ingredients

Requirements for ingredients

Herring

Salmon

Mackerel

Haddock

Sturgeon

Oysters

Shrimp

Literature cited.

Notes:

"October 1963"--Contents leaf.

"Reprinted September 1970"--Page [19].

Statement of responsibility from caption title on page [1].

Includes bibliographical references (page 18).

Photocopy. [Place of publication not identified] : [publisher not identified], [19--?], 22 x 28 cm

Local Notes:

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

OCLC:

1380721839