This is an absorbing read for any cookery enthusiast or historian and
contains many recipes that can be cooked today as well as useful facts
about fish and sea food. Contents Include: Baked Fish, Boiled Fish,
Broiled Fish, Fried Fish, Fish Entrées, Fish Salads, Clams and Oysters,
Crabs, Lobster, Shrimp, Scallops, Stuffings and Sauces. Many of the
earliest books, particularly those dating back to the 1900s and before,
are now extremely scarce and increasingly expensive. We are republishing
these classic works in affordable, high quality, modern editions, using
the original text and artwork.