Long Island Seafood Cook Book

FREDERICK, J. George and JOYCE, Jean [324] pp. The Business Bourse, Publishers 1939 7 3/4" x 5 1/2" *rear hinge exposed* Recipes edited by Jean Joyce. Not only are more than 400 recipes presented for preparing all types of widely available fish and shellfish, but the authors have also included chapters dealing with the lore of seafood and the fishing industry; the various kinds of fish and how to prepare them.