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Cooking (Fish)

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• Cooking (Seafood)
• Fishes

• Lenten menus

• Cooking (Fish) -- North Carolina
• Cooking (Fish) -- Periodicals
• Cooking (Fish) -- Safety measures
• Cooking (Fish) -- United States
• Cooking (Carp)
• Cooking (Salmon)
• Cooking (Sardines)
• Cooking (Shad)
• Cooking (Tuna)

• Cookery (Fish)
• Cooking with fish
• Fishes -- Use in cooking

• Eat more fish. (Office of the King's printer, 1917), by Canada. Food controller (page images at HathiTrust)
• Why and how to use salt and smoked fish : sixty-one ways of cooking them (Government Printing Office, 1917), by H. F. Moore, Rose Mortimer Ellzey MacDonald, and William Converse Kendall (page images at HathiTrust)
• Groupers: fishes you should try. ([Govt. print. off.], 1919), by H. F. Moore (page images at HathiTrust)
• Notes on the fish supply of Norway (W. Clowes and sons, ltd., 1883), by Fredrik Meltzer Wallem (page images at HathiTrust)
• Sea fishes and sea fishing in Louisiana including recipes for the preparation of sea foods. ([New Orleans, 1932), by Louisiana. Dept. of Conservation (page images at HathiTrust)
• Eating Great Lakes fish. (Cooperative Extension Service, Michigan State University, in cooperation with the U.S. Dept. of Agriculture, 1987), by United States Department of Agriculture, Michigan Sea Grant Program, and Michigan State University. Cooperative Extension Service (page images at HathiTrust)
• The story of salmon (American can company, 1934), by Isabel Nelson Young and American Can Company (page images at HathiTrust)
• Great Lakes fishery cookery : recipes for underutilized fish species ; alewife, burbot, carp and sucker (Cooperative Extension Service, Michigan State University, 1976), by Rosanna L. Mattingly and Upper Great Lakes Regional Commission (U.S.) (page images at HathiTrust)
• Carp as a food fish. (Wisconsin Conservation Department, 1952), by Wisconsin. Conservation Dept (page images at HathiTrust; US access only)
• Rough fish : under-utilized, delicious (some) and inexpensive (Dept. of Natural Resources, 1976), by Wisconsin. Dept. of Natural Resources (page images at HathiTrust; US access only)
• Rough fish : under-utilized, delicious (some) and inexpensive (Dept. of Natural Resources, 1977), by Wisconsin. Dept. of Natural Resources (page images at HathiTrust; US access only)
• One hundred ways of cooking fish. (C.L. Webster & company, 1892), by Alexander Filippini (page images at HathiTrust)
• One hundred ways of cooking fish (Dodge, 1916), by Alexander Filippini (page images at HathiTrust)
• How to cook potatoes, apples, eggs and fish. Four hundred different ways ... (Dick & Fitzgerald, 1869) (page images at HathiTrust)
• Fish, how to choose and how to dress (London : Longman, Brown, Green and Longmans, 1843., 1843), by William Hughes and Brown Longman (page images at HathiTrust)
• How to cook fish (G.P. Putnam's Sons, 1908), by Olive Green (page images at HathiTrust)
• Le fusil sur l'épaule : récits de chasse : cuisine de chasse et de pêche. (E. Dentu, 1882), by Florian Pharaon (page images at HathiTrust)
• Sea food cookery ; a complete handbook for every kind of fish cooking, with menus and suggestions for serving (Barrows and Company, 1944), by Lily Haxworth Wallace (page images at HathiTrust)
• The Fisherman's Wharf cook book. (Brown & Nourse, 1955), by Morrison Wood (page images at HathiTrust)
• Trout fishing (Thomas Nelson & Sons, 1962), by Theodore Kesting (page images at HathiTrust)
• Sharks as food. With thirty recipes. (Govt. print. off., 1918), by Lewis Radcliffe (page images at HathiTrust)
• Skates and rays. Interesting fishes of great food value, with 29 recipes for cooking them. (Govt. print. off., 1918), by H. F. Moore (page images at HathiTrust)
• Why and how to use salt and smoked fish. (Govt. print. off., 1917), by Henry Frank Moore, Rose Mortimer Ellzey MacDonald, and William Converse Kendall (page images at HathiTrust)
• Eat more fish (W. I. Crawford], 1920), by Wm. I. Crawford (page images at HathiTrust)
• Oysters and fish (F.A. Stokes & Brother, 1888), by Thomas J. Murrey (page images at HathiTrust)
• Fish roe and buckroe. With 85 recipes. (Govt. print. off., 1918), by Lewis Radcliffe (page images at HathiTrust)
• The cattle of the sea; interesting facts concerning the place of fish in the daily diet (Priv. print. by the People's home journal, 1921), by C. Houston Goudiss (page images at HathiTrust)
• How to cook fish. Recipes for preparing sea and fresh water fish for the table. (Cincinnati, Ohio, 1886), by Germany Verein deutscher fischhändler and Hugo Mulertt (page images at HathiTrust)
• Information about fish and how to use them ([New York], 1914), by New York (N.Y.). Mayor's committee on food supply (page images at HathiTrust)
• Grzyby--ryby; zbiór najlepszych przepisów przyrzadznaia, marynowania, konserwowania oraz suszenia grzybów i ryb. (Ill., Polish American publishing company, 1917), by Boleslaw Zygmunt Urbanski (page images at HathiTrust)
• The cooking of carp (University of Illinois, 1915), by N. E. Goldthwaite (page images at HathiTrust)
• 250 fish and sea food recipes : useful facts about fish and sea food (Published for Culiary Arts Institute, 1940), by Ruth Berolzheimer and Culinary Arts Institute (page images at HathiTrust)
• Argo red salmon cook book; how to eat canned salmon (Alaska Packers Assoc., 1911), by Alaska Packers Association (page images at HathiTrust)
• Hawaiian fish and how to cook them, published by the Women's Committee of the Territorial Food Commission and Federal food administration, June, 1918. (The commission], 1918), by Hawaii. Territorial Food Commission. Women's Committee and United States Food Administration (page images at HathiTrust)
• Fish & seafood made easy. (U.S. Dept. of Commerce, National Fish & Seafood Promotional Council, 1989), by National Fish & Seafood Promotional Council (U.S.) (page images at HathiTrust)
• Fish : a good choice for the thrifty family. (U.S. Dept. of Agriculture, Consumer and Marketing Service, Agricultural Research Service, 1967) (page images at HathiTrust)
• Further studies on green or offcolor condition in precooked yellowfin tuna (Fish and Wildlife Service, 1957), by John J. Naughton, Harry Zeitlin, Michael M. Frodyma, and U.S. Fish and Wildlife Service (page images at HathiTrust)
• A little fish goes a long way. (U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service :, 1973), by United States. National Marine Fisheries Service (page images at HathiTrust)
• What about fish? : Selection, food value, and basic cooking methods (College of Agriculture, University of California, 1948), by Hilda Faust and Vera Greaves Mrak (page images at HathiTrust)
• Les poissons de mer, les variétés comestibles, leur préparation culinaire, la pêche du poisson de mer, les conserves de poissons. (Hachette, 1920), by J. Donies (page images at HathiTrust; US access only)
• Küchen-lexikon der fische, krebse und muscheln. Beschreibung aller in der küche zur verwendung kommenden fische und schaltiere mit über 1000 rezepten der klassischen französischen, sowie der modernen hotel-, restaurant- und herrschaftlichen küche unter besonderer berücksichtigung der nationalgerichte. (Fachschriftenverlag des Internationalen verbandes der köche, 1903), by Adolf Anker and Matthaeus Karl Banzer (page images at HathiTrust; US access only)
• Soups and dressed fish à la mode (Longmans, Green, 1888), by Mrs. De Salis (page images at HathiTrust)
• Fish and fish entrées with appropriate sauces (T.C. & E.C. Jack, 1902), by Florence B. Jack (page images at HathiTrust)
• Fish and how to cook it (Archibald Constable & Co. Ltd., 1907), by Mrs. C. S. Peel (page images at HathiTrust)
• Fish (Horace Cox, 1903), by S. Beaty-Pownall (page images at HathiTrust)
• A handbook of fish cookery : how to buy, dress, cook and eat fish (Ward, Lock & Bowden, 1897), by Lucy H. Yates (page images at HathiTrust)
• Three-hundred ways to cook and serve shellfish (Christian Banner Print, 1901), by H. Franklyn Hall (page images at HathiTrust)
• The housekeeper's guide to the fish market for each month of the year : and some account of fish and fisheries, to which are added a few excellent recipes for cooking some sorts of fish (City of London Pub. Co., :, 1883), by John C. Bellamy and Somers Bellamy (page images at HathiTrust)
• Canned salmon recipes (Mutual Label & Lithographic Co., 1900), by Alaska Packers Association (page images at HathiTrust)
• Canned salmon delicacies (University of Alaska, 1937), by Lola Merle Cremeans (page images at HathiTrust)
• Fish and game cookery (M.S. Mill Co., 1945), by Roy Wall (page images at HathiTrust)
• Fish 'n' seafood parade : October 17-23. (Bureau of Commercial Fisheries, U.S. Dept. of the Interior, 1960), by United States. Bureau of Commercial Fisheries (page images at HathiTrust)
• Special : fisheries marketing bulletin (Bureau of Commercial Fisheries, in the 1st century), by United States. Bureau of Commercial Fisheries and United States Department of the Interior (page images at HathiTrust)
• Let's try something different: adventures in "rockfish" cookery (Agricultural Experiment Station, Oregon State College, 1951), by Margaret R. Lunning and E. W. Harvey (page images at HathiTrust)
• 300 culinary receipts (H. M. Caldwell Company, 1892), by Alexander Filippini (page images at HathiTrust)
• How to cook salmon (Fish and Wildlife Service, U.S. Dept. of the Interior, 1951), by Kathryn L. Osterhaug, Rose G. Kerr, and U.S. Fish and Wildlife Service (page images at HathiTrust)
• How to cook ocean perch (Fish and Wildlife Service, U.S. Dept. of the Interior, 1952), by Dorothy M. Robey, Rose G. Kerr, and U.S. Fish and Wildlife Service (page images at HathiTrust)
• How to cook halibut (Fish and Wildlife Service, U.S. Dept. of the Interior, 1956), by Kathryn L. Osterhaug, Rose G. Kerr, and U.S. Fish and Wildlife Service (page images at HathiTrust)
• Fish recipes for school lunches. (U.S. Dept. of the Interior, Fish and Wildlife Service, 1952), by U.S. Fish and Wildlife Service (page images at HathiTrust)
• Fish cookery for one hundred (Fish and Wildlife Service, U.S. Dept. of the Interior, 1950), by Rose G. Kerr and U.S. Fish and Wildlife Service (page images at HathiTrust)
• Composition of cooked fish dishes (Fish and Wildlife Service, U.S. Dept. of the Interior, 1954), by Charles F. Lee and U.S. Fish and Wildlife Service (page images at HathiTrust)
• How to cook tuna (Fish and Wildlife Service, U.S. Dept. of the Interior, 1957), by Kathryn L. Osterhaug, Rose G. Kerr, Paula J. Wieters, and U.S. Fish and Wildlife Service (page images at HathiTrust)
• How to cook shrimp (Fish and Wildlife Service, U.S. Dept. of the Interior, 1952), by Jean Burtis, Rose G. Kerr, and U.S. Fish and Wildlife Service (page images at HathiTrust)
• Florida seafood cookery; tasty and economical recipes for the preparation of fish, crabs, oysters, shrimp, clams, craw fish, scallops and sea turtles. (Dept. of Agriculture, 1955), by Federal Writers Project. Florida (page images at HathiTrust)
• The experienced English housekeeper ... consisting of several hundred original receipts ... (London, [etc.], 1807), by Elizabeth Raffald (page images at HathiTrust)
• The continental fish cook; or, A few hints on maigre dinners. (R. Washbourne, 1874), by Maria Josefa de Monteiro (page images at HathiTrust)
• Il re dei cuochi trattato di gastronomia universale ... (P. Carrara, 1889), by Felice Legros (page images at HathiTrust)
• Fish, and how to cook it (F. Warne & Co., 1866), by Elizabeth Watts (page images at HathiTrust)
• Der Fisch und seine Zubereitung (Borntraeger, 1903), by Ferd. Kretschmer (page images at HathiTrust)
• Fish and seafood recipes (U.S. Fisheries Association, 1927), by United States Fisheries Association. Cooking Dept and Good Housekeeping Institute (New York, N.Y.) (page images at HathiTrust)
• Seafood cookery in North Carolina ([N.C. Agricultural Extension Service], 1966), by Frank B. Thomas and North Carolina Agricultural Extension Service (page images at HathiTrust)
• Wilderness cookery (Harrisburg : Stackpole Co., [1963], 1963), by Bradford Angier (page images at HathiTrust)
• Fish cookery; six hundred recipes for the preparation of fish, shellfish and other aquatic animals, including fish soups, salads and entrées, with accompanying sauces, seasonings, dressings and forcemeats (Little, Brown, and Company, 1921), by Evelene Spencer and John N. Cobb (page images at HathiTrust)
• Fish : a good choice for the thrifty family. (United States Government Printing Office, 1971), by United States Food and Nutrition Service, United States. Agricultural Research Service, and United States Department of Agriculture (page images at HathiTrust)
• Let's cook fish : a complete guide to fish cookery. (Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service :, 1972), by United States. National Marine Fisheries Service (page images at HathiTrust)
• Fast-Day Cookery; or, Meals without Meat, by Grace Johnson (Gutenberg ebook)
• A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish, by Lucy H. Yates (Gutenberg ebook)
• Oysters and Fish, by Thomas J. Murrey (Gutenberg ebook)
• How to Cook Fish, by Myrtle Reed (Gutenberg ebook)

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