200 fish & shellfish recipes
By: edited by Culinary Arts Institute
Series: Kitchen companion series
Publisher: Culinary Arts Institute
Published: 1975
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Fish); Cooking (Shellfish); Seafood; American Cooking
Other titles: 200 fish and shellfish recipes; Two hundred fish & shellfish recipes; 200 ways to serve fish and sea food.
Notes: "What you should know about fish, baked fish, poached fish, broiled fish, fried fish, fish entrées, fish salads, clams and oysters, crabs, lobster, shrimp, scallops, stuffings and sauces."

"Plus nutrition guide"--Cover.

"2209"--P. [4] of cover.

Previously published under the title: 200 ways to serve fish and sea food.

Includes index.