This edition had all images removed.
Title: How to Cook Fish
Note: Reading ease score: 80.2 (6th grade). Easy to read.
Credits:
Produced by Robert J. Hall, in loving memory of Florence
May Gautry (1905-2005)
Summary: "How to Cook Fish" by Olive Green is a comprehensive culinary guide written in the early 20th century. This work focuses on various methods and recipes for preparing different types of fish, covering a wide range of species and cooking techniques. Each chapter provides a systematic approach to fishing, seasonal availability, and numerous recipes, appealing to both novice and experienced cooks. At the start of the book, the author humorously discusses the challenges of catching unshelled fish, emphasizing the patience and skill required for successful fishing. The narrative touches on the contrasts between easily caught shellfish and the elusive nature of unshelled fish, illustrating the commitment of dedicated anglers. Furthermore, the introduction sets the stage for the subsequent chapters, which delve into the preparation and cooking methods for a variety of fish types, supported by detailed recipes that showcase the versatility of these ingredients in the kitchen. (This is an automatically generated summary.)
Author: Reed, Myrtle, 1874-1911
EBook No.: 18542
Published: Jun 9, 2006
Downloads: 112
Language: English
Subject: Cooking (Fish)
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
Title: How to Cook Fish
Note: Reading ease score: 80.2 (6th grade). Easy to read.
Credits:
Produced by Robert J. Hall, in loving memory of Florence
May Gautry (1905-2005)
Summary: "How to Cook Fish" by Olive Green is a comprehensive culinary guide written in the early 20th century. This work focuses on various methods and recipes for preparing different types of fish, covering a wide range of species and cooking techniques. Each chapter provides a systematic approach to fishing, seasonal availability, and numerous recipes, appealing to both novice and experienced cooks. At the start of the book, the author humorously discusses the challenges of catching unshelled fish, emphasizing the patience and skill required for successful fishing. The narrative touches on the contrasts between easily caught shellfish and the elusive nature of unshelled fish, illustrating the commitment of dedicated anglers. Furthermore, the introduction sets the stage for the subsequent chapters, which delve into the preparation and cooking methods for a variety of fish types, supported by detailed recipes that showcase the versatility of these ingredients in the kitchen. (This is an automatically generated summary.)
Author: Reed, Myrtle, 1874-1911
EBook No.: 18542
Published: Jun 9, 2006
Downloads: 112
Language: English
Subject: Cooking (Fish)
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.