250 fish and sea food recipes
Subtitle: useful facts about fish and sea food
By: edited by Ruth Berolzheimer
Contributors: Sontheimer Foundation
Series: Encyclopedia of cooking -- 9
Publisher: Consolidated Book Publishers
Published: 1953
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Fish); Cooking (Seafood)
Other titles: Two hundred fifty 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."