The Fish and Oyster Book

Langue : anglais

Edité par The Hotel Monthly Press, Evanston, IL

Vendeur : Barry Cassidy Rare Books, Sacramento, CA, Etats-UnisBarry Cassidy Rare Books

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 27 mai 2013

Livre broché

Etat: Occasion - Très bon

EUR 34,43

EUR 5,35 expédition 
Expédition nationale : Etats-Unis

Quantité disponible : 1 disponible

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A propos de cet article

Original publisher's black cloth binding with gilt lettering on front cover and spine. No date, circa 1930s. 3 1/4" x 6 1/2." 157 pages, complete. Index in back. Eight additional pages in back advertise other "Popular Books" (many of which are culinary-related). Former owner's blue ink stamp on front free endpaper: "National Culinary Apprenticeship Program" of San Francisco, California. Pages are virtually pristine and intact except for light age toning and the former owner's stamp in front. Covers are virtually pristine and intact except for a few light scratches on back. Binding is tight. A Fine copy. A cookbook specializing in fish, oyster, and other seafood recipes. Authored by Leon Kientz who worked as a chef at Rector's, an American seafood restaurant. 406 recipes are included herein. Most of the recipes do not provide precise cooking temperatures or cook times. Many of the recipes do not include exact measurements. Some of the recipes reference others by number. Pages 127-141 contain thirty example menus which list dishes by name and include items not included in this cookbook. The remaining pages comprise the Index and ads. Example recipe: "278. Fried Sole, Colbert. Sole Frite a la Colbert. Prepare the same as above (No. 277), only detach the fillets from the bone on the side where the skin has been taken off; break the center bone with the dull edge of a knife, one inch and a half from the head, and two inches from the tail end; season with salt and pepper; dip the sole in milk; roll it in flour; then immerse entirely in beaten eggs, and roll in fresh bread crumbs. Fry the sole in hot frying lard, or in clarified butter, to a nice color. When done, remove the center bones, being careful to not break the sole. Fill the inside with a maitre d'hotel butter No. 365, into which you add a little finely-chopped shallots. Dress the fish on a hot dish; garnish with fried parsley and a cut lemon.".…

N° de réf. du vendeur 027420

Détails bibliographiques

Titre
The Fish and Oyster Book
Auteur
Kientz, Leon
Éditeur
The Hotel Monthly Press, Evanston, IL
État de l'article
Fine
Reliure
Soft cover
Langue
anglais
Catalogues du vendeur
Cooking, U.S. History

Barry Cassidy Rare Books

Sacramento, CA, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 27 mai 2013

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article7 à 14 jours ouvrés5 à 8 jours ouvrés
Premier articleEUR 5,35EUR 22,28
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Our store was founded in 1975 and has been in continuous operations since then. We maintain a quality selection of books, letters and manuscripts, photographs, prints and ephemera. We are open to serious collectors Monday through Friday and suggest that you call the store before coming in. We do not send pictures or scans.

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Barry Cassidy Rare Books

CA, Etats-Unis