Long island seafood cook book
By: by J. George Frederick. Recipes edited by Jean Joyce.
Contributors: Joyce, Jean, ed.
Publisher: Dover Publications
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 324
Subjects: Cookery (Seafood); Cookery -- New York (State) -- Long Island
Description: "Noted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.), clams (stuffed clams, soft shell clams Newburg, etc.), flounder (cebiche, cider flounder, etc.), crab (crab curry, crab soup, baked crab, etc.). ... and many more, including bouillabaisse, fish pies, and numerous tasty sauces." --Publisher description.
Notes: Reprint of the 1939 ed.