Recipes for cooking forty fathom fish
Subtitle: prepared by Theodore Szarvas, maitre d'hotel, and Louis Diat, chef de cuisine, of the Ritz-Carlton, New York City
Contributors: Diat, Louis, 1885-1957; Bay State Fishing Company; Ritz-Carlton Hotel (New York, N.Y.)
Publisher: Bay State Fishing Company
Published: 1927
Place of publication: Boston, Mass
Language: eng
Number of pages: 15
Subjects: Cooking (Fish); American Cooking
Other titles: Recipes for cooking 40 fathom fish
Notes: Title from cover.