000			01923cam a22003013u 4500
001			18542
003			UtSlPG
005			20260610133431.0
006			m
007			cr n
008			260607r2006||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aReed, Myrtle, _d1874-1911
245	1	0	_aHow to Cook Fish
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2006
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2006-06-09
508			_aProduced by Robert J. Hall, in loving memory of Florence May Gautry (1905-2005)
520			_a"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.)
534			_nOriginal publication data not identified
653			_aCooking (Fish)
856	4	0	_uhttps://www.gutenberg.org/ebooks/18542
999			_c59928 _d59928