Fish cookery, Six hundred recipes for the preparation of fish, shellfish and other aquatic animals, including fish soups, salads and entrées, with accompanying sauces, seasonings, dressings and forcemeats...

Boston: Little, Brown, and Company, 1921.

Octavo, x, 364 pages. First edition. A very thorough collection of fish, shellfish and other seafood recipes, from the "Fish Cookery Expert for the US Bureau of Fisheries". A little dusty, otherwise fine in publisher's brown cloth. In a near fine dust jacket. Scarce in jacket.

Price: $90.00

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