250 fish and sea food recipes
Subtitle: useful facts about fish and sea food--
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- 9.
Publisher: Consolidated Book Publishers
Published: 1951
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Fish); Cooking (Shellfish); Cooking (Seafood)
Other titles: Two hundred fifty fish and sea food recipes; Fish and sea food recipes; 250 different fish and sea food recipes
Notes: "Baked fish, boiled fish, broiled fish, fried fish, fish entrées, fish salads, clams and oysters, crabs, lobster, shrimp, scallops, stuffings and sauces".

"Culinary Arts Institute".

"9"--Cover.

Includes index.