Let's Cook Fish! : a complete guide to fish cookery.

Format:

Book

Government document

Contributor:

Grad, Laurie Burrows, associated name, former owner.

United States. National Marine Fisheries Service, issuing body..

Laurie Burrows Grad Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Fishery market development series ; no. 8.

Fishery market development series ; no. 8

Language:

English

Subjects (All):

Cooking (Fish).

Physical Description:

54 pages : illustrations (some color) ; 22 cm.

illustration

polychrome

Distribution:

Washington : For sale by the Superintendent of Documents, U.S. Government Printing Office,

Place of Publication:

Washington : Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, [1976]

Contents:

Introduction

Daily Food Guide

Nutritive Value of Fish

Market Forms of Fresh and Frozen Fish

Buying Fish

Cleaning and Dressing Fish

Storing and Thawing Fish

How to Cook Fish

Baking

Broiling

Charcoal Broiling

Frying

Deep-fat frying

Pan-frying

Oven-frying

Poaching

Steaming

Garnishes for Fish

[Recipes].

Notes:

"Issued by the National Marine Fisheries Service as a part of its continuing consumer educational program in cooperation with the commercial fishing industry."--Back cover.

Local Notes:

TX747.L48: presented to the Penn Libraries by Laurie Burrows Grad has pages 27-30 disbound from text.

Other Format:

Online version: Let's cook fish!

OCLC:

5807937