Subject
Cooking (Fish) Books
Best books
Thomas J. (Thomas Jefferson) Murrey
Oysters and fish
"Oysters and Fish" by Thomas J. Murrey is a comprehensive cookbook focused on seafood, written in the late 19th century. The work offers a plethora of recipes and recommendations for preparing various types of seafood, specifically highlighting oysters and their many culinary applications. The author aims to enlighten readers on incorporating more fish into their diets, suggesting that these options can provide both variety and nourishment. At the start of the book, the author discusses the benefits of substituting fish for more common breakfast choices like steak and chop, advocating for the versatility of seafood dishes beyond frying or broiling. He elaborates on the oyster season, proper handling, and the culinary merits of oysters and other shellfish, providing insights into their life cycle and nutritional value. The opening sections encapsulate a mixture of practical advice and interesting anecdotes, setting the stage for the subsequent collection of recipes that celebrate the rich flavors and culinary potential of seafood.
Lucy H. (Lucy Helen) Yates
A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish
"A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish" by Lucy H. Yates is a practical guidebook written in the late 19th century. This book serves as a comprehensive resource for understanding the selection, preparation, and cooking of various fish, along with insights into their nutritional benefits. The author emphasizes the importance of fish in the diet and shares knowledge about different varieties and cooking techniques. The book is structured into four main parts: choosing and buying fish, cooking methods, tested recipes, and fish sauces. Yates details how to identify fresh fish and discusses proper handling techniques to avoid spoilage. The cooking section provides a variety of methods, including baking, broiling, frying, and boiling, supplemented by a collection of tested recipes that showcase the versatility of fish dishes. Overall, this handbook not only instructs readers on culinary techniques but also encourages a greater appreciation for fish as a valuable food source, suitable for all budgets.
Myrtle Reed
How to Cook Fish
"How to Cook Fish" by Olive Green is a comprehensive culinary guide written in the early 20th century. This work focuses on various methods and recipes for preparing different types of fish, covering a wide range of species and cooking techniques. Each chapter provides a systematic approach to fishing, seasonal availability, and numerous recipes, appealing to both novice and experienced cooks. At the start of the book, the author humorously discusses the challenges of catching unshelled fish, emphasizing the patience and skill required for successful fishing. The narrative touches on the contrasts between easily caught shellfish and the elusive nature of unshelled fish, illustrating the commitment of dedicated anglers. Furthermore, the introduction sets the stage for the subsequent chapters, which delve into the preparation and cooking methods for a variety of fish types, supported by detailed recipes that showcase the versatility of these ingredients in the kitchen.
Grace Johnson
Fast-Day Cookery; or, Meals without Meat
"Fast-Day Cookery; or, Meals without Meat" by Grace Johnson is a culinary guidebook written in the late 19th century. This book primarily focuses on providing a variety of meatless recipes suitable for specific fasting days observed in both Anglican and Roman Catholic communities. It aims to showcase how vegetarian cuisine can be both nutritious and appetizing, especially during periods of dietary restrictions." The content of the book is structured around various categories of dishes, including soups, sauces, fish preparations, eggs, legumes, rice, and desserts, all adhering to a meatless theme. Each recipe is carefully crafted to highlight the use of fish and vegetables, offering alternatives that cater to the dietary needs of those observing fasts. Grace Johnson emphasizes the importance of preparation and presentation, suggesting several methods for enhancing flavors and textures in simple vegetarian fare. From hearty soups like "Oyster Soup" and "Lobster Soup" to creative vegetable dishes such as "Potato Baskets" and "Farced Cucumbers," the book provides over a hundred recipes aimed at inspiring home cooks to embrace a meat-free lifestyle without sacrificing taste and satisfaction.
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