Long island seafood cook book,

Long island seafood cook book,

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"Noted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.), clams (stuffed clams, soft shell clams Newburg, etc.), flounder (cebiche, cider flounder, etc.), crab (crab curry, crab soup, baked crab, etc.). ... and many more, inclu...

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Bibliographic Details
Main Authors: Frederick, J. George (Justus George), 1882-, Frederick, J. George (Justus George), 1882-1964
Corporate Authors: Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania), Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)
Other Authors: Joyce, Jean (ed, Editor, recipe editor)
Format: Book
Language:English
Published: New York : Dover Publications, 1971
New York, Dover Publications [1971]
New York : Dover Publications, Inc., 1971
Edition:Dover ed
Subjects:
Cooking (Seafood)
Cooking > New York (State) > Long Island
CHR 1971
PRO Aresty, Esther B. (donor)
PRO Blank, Fritz (bookplate) (donor)
Cooking
New York (State) > Long Island
Cookbooks
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100 1 |a Frederick, J. George  |q (Justus George),  |d 1882- 
100 1 |a Frederick, J. George  |q (Justus George),  |d 1882-1964  |0 http://viaf.org/viaf/28501882 
100 1 |a Frederick, J. George  |q (Justus George),  |d 1882-1964 
245 1 0 |a Long island seafood cook book,  |c by J. George Frederick. Recipes edited by Jean Joyce 
246 1 3 |a Long Island seafood cookbook 
250 |a Dover ed 
260 |a New York :  |b Dover Publications,  |c 1971 
260 |a New York,  |b Dover Publications  |c [1971] 
264 1 |a New York :  |b Dover Publications, Inc.,  |c 1971 
300 |a 324 p  |c 22 cm. 
300 |a 324 p. ;  |c 22 cm 
300 |a [10], 324, [18] pages ;  |c 22 cm 
336 |a text  |b txt  |2 rdacontent 
337 |a unmediated  |b n  |2 rdamedia 
338 |a volume  |b nc  |2 rdacarrier 
500 |a Cover Photo by Betty & William Pell 
500 |a Includes index 
500 |a Publisher's advertisements: [14] pages at end 
500 |a Reprint of the 1939 ed 
500 |a Reprint of work originally published by The Business Bourse in 1939 
500 |a This WorldCat-derived record is shareable under Open Data Commons ODC-BY, with attribution to OCLC  |5 CTY 
505 0 |a An Introduction to the Appreciation of Seafood -- The Long Island Art of Seafood Cookery -- The Great Disputatious Chowder Family -- Hail the Long Island Oyster! -- Ho! For the Long Island Clam! -- A Bow to the Long Island Flounder -- Give the Long Island Mussel Its Due! -- The Misunderstood Long Island Eel -- Long Island Crab Delights -- Lobster and Shrimp in Long Island Ways -- The Scallop is a Lovely Shellfish! -- A Grand Fish Miscellany -- Outdoor Seafood Cookery -- Seafood Pies -- Forty Good Sauces for Seafood -- The Story of Long Island Seafood and Fishing 
520 |a "Noted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.), clams (stuffed clams, soft shell clams Newburg, etc.), flounder (cebiche, cider flounder, etc.), crab (crab curry, crab soup, baked crab, etc.). ... and many more, including bouillabaisse, fish pies, and numerous tasty sauces." --Publisher description 
563 |a Paperback  |5 sch  |8 222114869200003941 
590 |a Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008 
590 |a Kislak copy has bookplate of Chef Fritz Blank 
650 0 |a Cooking (Seafood) 
650 0 |a Cooking  |z New York (State)  |z Long Island 
650 4 |a CHR 1971  |5 PU 
650 4 |a PRO Aresty, Esther B. (donor)  |5 PU 
650 4 |a PRO Blank, Fritz (bookplate) (donor)  |5 PU 
650 7 |a Cooking (Seafood)  |2 fast 
650 7 |a Cooking  |2 fast 
651 7 |a New York (State)  |z Long Island  |2 fast 
655 7 |a Cookbooks  |2 fast 
655 7 |a Cookbooks  |2 lcgft 
700 1 |a Joyce, Jean  |0 http://viaf.org/viaf/41379489 
700 1 |a Joyce, Jean,  |e ed 
700 1 |a Joyce, Jean,  |e editor  |0 http://viaf.org/viaf/41379489 
700 1 |a Joyce, Jean,  |e recipe editor 
710 2 |a Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)  |5 PU 
710 2 |a Culinary Collection (University of Pennsylvania)  |5 PU 
710 2 |a Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)  |5 PU 
752 |a United States  |b New York (State)  |d New York (City) 
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