Cooking & Entertaining / Cookery / The Art of Fish Cookery by Milo Milorandovich Milo Milorandovich                                Doubleday and Co. 1949: turquoise cloth hardback : no dust jacket: 455 pages including inde.  Contents: A cmprehensive book of fish cookery with sections on- The role of the fish in history: How to purchase fish and how to prepare it for eating ( diagrams included): Fresh water fish; Salt water fish: Fish pates and puffs: Fish salads:  Fish sauces and stuffings: Smoked, salted and canned fish: Fish menus suggested for each month :  How to purchase shell fish: How to clean shellfish: Shellfish bisques, chowders and stews: Shellfish bouillabaisse and gumbos: Shellfish entrees: shellfish canapes and sandwiches; Index                    Comments:Lacks dust jacket:  gift inscription to front  end paper: overall used but very  clean and good
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Cooking & Entertaining / Cookery / The Art of Fish Cookery by Milo Milorandovich

Friday, January 21, 2022


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  • Book Title: The Art of Fish Cookery
  • Author: Milo Milorandovich
  • ISBN: 0553240412
  • Publisher: Doubleday
  • Year Published: 1949
  • Our Normal Price: £15.59 GBP ($0.00 USD)
  • 10% Discounted Price: £14.03 GBP ($0.00 USD)
  • Description: Doubleday and Co. 1949: turquoise cloth hardback : no dust jacket: 455 pages including inde. Contents: A cmprehensive book of fish cookery with sections on- The role of the fish in history: How to purchase fish and how to prepare it for eating ( diagrams included): Fresh water fish; Salt water fish: Fish pates and puffs: Fish salads: Fish sauces and stuffings: Smoked, salted and canned fish: Fish menus suggested for each month : How to purchase shell fish: How to clean shellfish: Shellfish bisques, chowders and stews: Shellfish bouillabaisse and gumbos: Shellfish entrees: shellfish canapes and sandwiches; Index Comments:Lacks dust jacket: gift inscription to front end paper: overall used but very clean and good
  • Condition: Used- Very Good
  • Dustcover: No
  • Binding: Hardback
  • Type: Used Books

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