How to Cook Fish

Name: How to Cook Fish
Author: Myrtle Reed

By Myrtle Reed

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About This Book

The volume opens with practical notes on catching and seasonal selection, then presents foundational court bouillons and an extensive collection of sauces before offering dozens to hundreds of species-specific recipes — from anchovies and bass to salmon, cod, and shellfish — covering boiling, baking, broiling, frying, stewing, stuffing, and preserving techniques. Many variations, serving suggestions, and short menus are provided, plus miscellaneous recipes and an index, making it a comprehensive practical manual of fish cookery for home and professional kitchens.

About the Author

Myrtle Reed

Myrtle Reed was an American author and poet, known for her contributions to early 20th-century literature. She wrote a diverse array of works, including novels, cookbooks, and essays, often exploring themes of love, nature, and domestic life. One of her most notable works, "Lavender and Old Lace," reflects her signature blend of romance and sentimentality. Reed was also an advocate for women's rights and often incorporated feminist ideals into her writing. Her engaging prose and vivid storytelling have left a lasting impact on readers, making her a cherished figure in American literary heritage.