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A Handbook Of Fish Cookery: How To Buy, Dress, Cook And Eat Fish
Paperback
Cookbooks GeneralGeneral World HistoryMeat & Seafood
ISBN13: 9781271245819
Publisher: Nabu Press
Published: Nov 5 2011
Pages: 98
Weight: 0.33
Height: 0.20 Width: 6.14 Depth: 9.21
Language: English
A Handbook of Fish Cookery: How to Buy, Dress, Cook and Eat Fish offers a comprehensive guide to all aspects of preparing and enjoying fish. Written by Lucy Helen Yates, this handbook provides detailed instructions on selecting fresh fish, proper dressing techniques, and a wide variety of cooking methods. From simple preparations to elaborate dishes, this book covers everything a home cook needs to know to create delicious seafood meals.
Originally published in the late 19th century, this book provides not only culinary instruction, but also a glimpse into the historical practices of fish cookery. A valuable resource for both novice and experienced cooks, this handbook preserves traditional techniques and recipes for generations to come.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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