300 Ways To Cook And Serve Shellfish (1901)
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300 Ways To Cook And Serve Shellfish is a cookbook written by Harry Franklyn Hall and originally published in 1901. The book contains 300 recipes for cooking and serving various types of shellfish, including clams, oysters, scallops, lobsters, and crabs. The recipes in the book are organized by type of shellfish and include a wide variety of dishes, from classic recipes like clam chowder and lobster bisque, to more unusual preparations like oyster pie and crab souffle. In addition to the recipes, the book also includes information on selecting and preparing shellfish, as well as tips for servi...
300 Ways To Cook And Serve Shellfish is a cookbook written by Harry Franklyn Hall and originally published in 1901. The book contains 300 recipes for cooking and serving various types of shellfish, including clams, oysters, scallops, lobsters, and crabs. The recipes in the book are organized by type of shellfish and include a wide variety of dishes, from classic recipes like clam chowder and lobster bisque, to more unusual preparations like oyster pie and crab souffle. In addition to the recipes, the book also includes information on selecting and preparing shellfish, as well as tips for serving and presenting them. There are also sections on the history and cultural significance of shellfish, as well as a glossary of cooking terms and a list of recommended cooking utensils.Overall, 300 Ways To Cook And Serve Shellfish is a comprehensive guide to cooking and enjoying one of the ocean's most delicious and versatile foods, and is a valuable resource for anyone interested in seafood cuisine.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
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