How to Cook Fish
Historical Seafood Recipes, Traditional Preparation, and Domestic Culinary Economy for the American HouseholdBy Myrtle Reed
Length8h 3m
About this audiobook
Myrtle Reed's *How to Cook Fish* is both a practical culinary manual and a revealing document of turn-of-the-century domestic literature. Organized around the preparation of fish, it addresses selection, cleaning, cooking methods, sauces, seasonings, and the transformation of a potentially delicate ingredient into economical, attractive meals. Reed's prose is notably more companionable than technical: instruction is softened by conversational explanation, literary polish, and an interest in the pleasures of hospitality. In its historical context, the book belongs to the progressive household-guidance tradition, when cookbooks increasingly sought to combine reliable technique, nutritional awareness, thrift, and refinement. Its value therefore lies not merely in its recipes, but in the social ideals of taste and competent domestic management that those recipes articulate. Reed (1874–1936) was an American novelist, poet, essayist, and editor whose writing frequently explored sentiment, manners, home life, and the emotional meanings attached to everyday experience. Her experience as a popular author helps explain the book's accessible voice and its effort to make culinary instruction engaging rather than authoritarian. She approaches cooking as an expressive art as well as a necessary household skill, addressing readers who desired both efficiency and elegance in the kitchen. This book is recommended to readers interested in culinary history, domestic culture, and the relationship between literature and everyday practice. Cooks may find enduringly useful ideas in its methods, while scholars will appreciate how Reed turns fish preparation into a study of taste, economy, gendered labor, and hospitality. It is a concise yet culturally suggestive classic.
Audiobook details
GenreOther
Length8 hrs 3 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateNov 30, 2023
LanguageEnglish
Table of contents
1Woman's Institute Library of Cookery (Vol. 1-5) (Annotated)
26SEA-BASS À LA FRANCAISE
2BAKED BLACK BASS À LA BABETTE
27SEA-BASS WITH BLACK BUTTER
3BAKED FILLETS OF BASS
28STRIPED BASS WITH SHAD ROE
4BLACK BASS À LA MONTMORENCY
29FILLETS OF STRIPED BASS À LA BORDELAISE
5STUFFED SEA-BASS
30FILLETS OF STRIPED BASS À LA MANHATTAN
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6BASS À LA BORDELAISE
31STRIPED BASS WITH CAPER SAUCE
7BOILED BASS
32STRIPED BASS À LA DAUPHINE
8BOILED SEA-BASS WITH EGG SAUCE
33STRIPED BASS À LA CARDINAL
9BOILED BASS WITH MUSHROOMS
34STRIPED BASS À LA HOLLANDAISE
10BOILED BLACK BASS WITH CREAM SAUCE
35STRIPED BASS À LA COMMODORE
11BLACK SEA-BASS À LA POULETTE
36STRIPED BASS À L'AMERICAINE
12COLD BASS WITH TARTAR SAUCE
37STRIPED BASS À LA MARSEILLES
13BROILED BASS
38STRIPED BASS À LA CONTI
14BROILED BLACK BASS
39BLACKFISH À L'AMERICAINE
15BASS STEWED WITH TOMATOES
40BLACKFISH WITH FINE HERBS
16FRIED BASS WITH BACON
41BROILED BLACKFISH WITH CHILLI SAUCE
17FRIED BLACK BASS
42MATELOTE OF BLACKFISH
18BREADED FILLET OF BASS
43STEWED BLACKFISH À LA NEWPORT
19BREADED BASS WITH BACON
44BAKED BLACKFISH—I
20BOILED SEA-BASS WITH PARSLEY SAUCE
45BAKED BLACKFISH—II
21FRIED SEA-BASS WITH TARTAR SAUCE
46BLACKFISH WITH PORT WINE SAUCE
22MATELOTE OF SEA-BASS
47BAKED BLUEFISH À L'ITALIENNE
23BROILED SEA-BASS
48BAKED BLUEFISH—I
24SEA-BASS À LA BUENA VISTA
49BAKED BLUEFISH—II
25BOILED SEA-BASS WITH MELTED BUTTER SAUCE
50BAKED BLUEFISH—III
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