Fish
Subtitle: comprising an alphabetical list of edible fishes and a selection of American, English and French recipes for their culinary preparation and presentation
By: compiled under the editorial direction of André L. Simon.
Contributors: Simon, André Louis, 1877-1970.
Series: A concise encyclopaedia of gastronomy -- Section 2
Publisher: Wine and Food Society
Published: 1940
Place of publication: London
Language: eng
Number of pages: 118
Subjects: Cookery (Fish); Gastronomy.