How to Cook FishDigiCat, 2022 M09 16 - 235 pages Myrtle Reed's 'How to Cook Fish' serves as a timeless compendium for culinary artists and seafood aficionados alike. Imbued with Reed's eloquent and accessible prose, the book presents more than a recipe collection; it stands as a literary encounter with the art of gastronomy. These pages unfold a harmony of gustatory traditions and innovative preparations, carefully curated by Reed. Proselytizing nothing less than a form of culinary alchemy, 'How to Cook Fish' not only enlightens its readers with practical knowledge but also embeds itself in the literary context of early 20th-century cookery books, which sought to educate and inspire the domestic and professional cooks of the era. Myrtle Reed was an author whose literary endeavors frequently intersected with the domestic sphere, and 'How to Cook Fish' illuminates this relationship profoundly. Her dedication to the craft of writing resonates through the lovingly detailed descriptions and articulate instructions. Reed's work can be perceived as a reflection of her desire to share this knowledge, emanating from an era when cookbooks served as important cultural texts, bridging the gap between tradition and modernity, fostering a sense of community and continuity through food. Crafted for those who revel in the nuances of preparing and savoring fish, 'How to Cook Fish' is an essential addition to any culinary library. It will enrapture readers searching for historical culinary expertise and literary charm. Reed's book is not only a guide but a gateway to a deeper appreciation of one of the most versatile ingredients in gastronomy. It beckons to be explored by novice cooks and seasoned chefs alike, promising a journey through the varied and rich culinary landscapes that fish has to offer. |
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according to directions acidulated water add a tablespoonful Add one cupful add the yolks Add two cupfuls Allemande Sauce anchovy anchovy essence BAKED boiling water BROILED bunch of parsley butter and flour buttered baking-dish buttered paper chopped onion CODFISH Contents Boil Contents Clean Contents Prepare Contents Put Contents Soak cook until thick Cream Sauce cupful of white deep fat dot with butter Drain EELS FILLETS FINE HERBS fish and serve flaked fish flour cooked FRIED FROG LEGS fry in deep garnish grated nutmeg half a cupful HALIBUT Hollandaise Sauce lemon-juice MACKEREL Maître d'Hôtel melted butter minced parsley nutmeg onion oven oysters pepper to season preferred sauce SALMON salt and pepper salted and acidulated SAUCE Table season with salt seasoned crumbs SHAD ROE shallots simmer sprinkle with crumbs steaks stirring constantly strain Table of Contents tablespoonful of flour tablespoonfuls of butter Tartar Sauce teaspoonful thicken tomatoes vinegar white wine Worcestershire Sauce