The Cook’s Fish Guide – how to prepare and cook every kind of seafood found in North America – 640 recipes  (Jacqueline Knight)

Product Info

This is a 1973 first edition hardback with dust jacket in average condition. It will make a nice addition to any seafood lover’s cookbook collection. Beyond the 640 recipes, “complete instructions are given for cleaning, smoking, drying, pickling, canning and freezing fish and shellfish.”  Her way of organizing the fish – firm-fleshed, soft-fleshed, and coarse-fleshed – was new to me; and she further divides by moist, oily and dry. Previously owned.