| 000 | 02502cam a22003373u 4500 | ||
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| 001 | 66316 | ||
| 003 | UtSlPG | ||
| 005 | 20260610134530.0 | ||
| 006 | m | ||
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| 008 | 260607r2021||||utu|||||o|||||||||||||| d | ||
| 010 | _a88197267 | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 | _aShute & Merchant | |
| 245 | 1 | 0 |
_aOver 250 Ways to Cook and Serve Fish and Other Productions of the Sea : _bA Choice Collection of Recipes, Representing the Latest and Most Approved Methods of Cooking |
| 246 | 1 | _aOver Two Hundred and Fifty Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes, Representing the Latest and Most Approved Methods of Cooking | |
| 246 | 1 | _aFish Cooking | |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2021 |
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| 300 |
_a1 online resource : _bmultiple file formats |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 500 | _aRelease date is 2021-09-16 | ||
| 508 | _aSteve Mattern, Stephen Hutcheson, Mary Palstrom and her website shuteandmerchant.com, and the Online Distributed Proofreading Team at https://www.pgdp.net | ||
| 520 | _a"Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea" is a comprehensive cookbook likely written in the late 19th century. This culinary guide offers an extensive collection of recipes focused specifically on fish cookery, aiming to fill a gap in the existing literature by providing varied and innovative methods for preparing seafood. The book appears to cater to both seasoned chefs and home cooks looking to expand their repertoire with seafood dishes. The opening of the book introduces its purpose by highlighting the importance of having access to a diverse selection of fish and the skills of trained cooks to elevate simple fish into exquisite meals. It emphasizes the rarity of dedicated fish cookbooks and the efforts made to compile a reliable resource for homemakers. The introduction also outlines the inclusion of practical instructions for selecting fresh fish, cleaning, and cooking techniques, while also promising a thorough and valuable guide to fish culinary arts—setting the stage for the myriad recipes and methods that will follow in the text. (This is an automatically generated summary.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aCooking (Seafood) | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/66316 |
| 999 |
_c107138 _d107138 |
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