Fish and Shellfish Cookery made easy

Fish and Shellfish Cookery made easy by National Fisheries Institute, Washington, DC, 1960. 1st Edition. Size 8vo (up to 9-1/2'' tall). Condition: Nr Fine. 4-1/2 X 8-1/2 inch leaflet folds out to 22-1/2 inches, printed both sides. 5 Pgs. Information includes: Meal-Planning Guide for serving fish and shellfish. Purchasing Guide covering the most common varieties of fresh and frozen fish and shellfish: chart shows Species, Fat or Lean, Usual Market Form, and Principal Areas Where Available (in the US). 14 basic recipes for cooking fish: broiled, pan-fried, planked, omelet, stuffed, sauces, spreads and salads. Description text copyright 2015 BooksForComfort. Item ID 31057.