This is the ultimate one-volume publication on fish and shellfish for the table, with entries on all worldwide edible varieties; all methods of preparation and cooking, salting, smoking, and freezing. 352 recipes.

The Encyclopedia of Fish Cookery 1977, Holt McDougal

ISBN-13: 9780030154317

Hardcover

Select
Encyclopedia of Fish Cookery 1977, Henry Holt & Company

ISBN-13: 9780805010466

Hardcover

Select