01923cam a22003013u 4500 18542 UtSlPG 20260610133431.0 m cr n 260607r2006||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Reed, Myrtle, 1874-1911 How to Cook Fish Salt Lake City, UT : Project Gutenberg, 2006 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2006-06-09 Produced by Robert J. Hall, in loving memory of Florence May Gautry (1905-2005) "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.) Original publication data not identified Cooking (Fish) https://www.gutenberg.org/ebooks/18542 59928 59928