How to Cook Fish
A Vintage Guide to Mastering Culinary Fish TechniquesBy Myrtle Reed
Length8h 37m
About this audiobook
In "How to Cook Fish," Myrtle Reed offers a comprehensive exploration of fish cuisine, merging culinary artistry with practical advice. The book showcases a range of recipes, from simple preparations to more elaborate dishes, all imbued with Reed's signature style that emphasizes clarity and elegance in both prose and presentation. Rooted in the early 20th-century American culinary context, her work reflects the era'Äôs growing fascination with diverse cooking methods and the increasing importance of seafood in modern diets. Myrtle Reed, a notable author and early 20th-century figure known for her novels and cookbooks, often infused her writing with personal anecdotes and a love for nourishing both body and soul. Her background in literature and her passion for cooking undoubtedly inspired her to create a guide that not only instructs but also invites readers to appreciate the art of cooking fish. Reed's experiences in the kitchen and her connection to her readers lend authenticity and warmth to her culinary instructions. I highly recommend "How to Cook Fish" to both novice cooks looking to expand their culinary repertoire and seasoned chefs seeking inspiration. Reed'Äôs approachable style and heartfelt insights illuminate the joys of cooking, making this book a delightful companion in any kitchen.
Audiobook details
Rating★★★★ 3.6 (38)
Includes Goodreads
GenreOther
Length8 hrs 37 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateJan 9, 2020
LanguageEnglish
Table of contents
1BAKED BLACK BASS À LA BABETTE
2BAKED FILLETS OF BASS
3BLACK BASS À LA MONTMORENCY
4STUFFED SEA-BASS
5BASS À LA BORDELAISE
Show all chaptersShow less
6BOILED BASS
7BOILED SEA-BASS WITH EGG SAUCE
8BOILED BASS WITH MUSHROOMS
9BOILED BLACK BASS WITH CREAM SAUCE
10BLACK SEA-BASS À LA POULETTE
11COLD BASS WITH TARTAR SAUCE
12BROILED BASS
13BROILED BLACK BASS
14BASS STEWED WITH TOMATOES
15FRIED BASS WITH BACON
16FRIED BLACK BASS
17BREADED FILLET OF BASS
18BREADED BASS WITH BACON
19BOILED SEA-BASS WITH PARSLEY SAUCE
20FRIED SEA-BASS WITH TARTAR SAUCE
21MATELOTE OF SEA-BASS
22BROILED SEA-BASS
23SEA-BASS À LA BUENA VISTA
24BOILED SEA-BASS WITH MELTED BUTTER SAUCE
25SEA-BASS À LA FRANCAISE
26SEA-BASS WITH BLACK BUTTER
27STRIPED BASS WITH SHAD ROE
28FILLETS OF STRIPED BASS À LA BORDELAISE
29FILLETS OF STRIPED BASS À LA MANHATTAN
30STRIPED BASS WITH CAPER SAUCE
31STRIPED BASS À LA DAUPHINE
32STRIPED BASS À LA CARDINAL
33STRIPED BASS À LA HOLLANDAISE
34STRIPED BASS À LA COMMODORE
35STRIPED BASS À L'AMERICAINE
36STRIPED BASS À LA MARSEILLES
37STRIPED BASS À LA CONTI
38EIGHT WAYS TO COOK BLACKFISH
39BLACKFISH À L'AMERICAINE
40BLACKFISH WITH FINE HERBS
41BROILED BLACKFISH WITH CHILLI SAUCE
42MATELOTE OF BLACKFISH
43STEWED BLACKFISH À LA NEWPORT
44BAKED BLACKFISH—I
45BAKED BLACKFISH—II
46BLACKFISH WITH PORT WINE SAUCE
47TWENTY-SIX WAYS TO COOK BLUEFISH
48BAKED BLUEFISH À L'ITALIENNE
49BAKED BLUEFISH—I
50BAKED BLUEFISH—II
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