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How to Cook Fish cover

How to Cook Fish

Olive Green

1. 01 – The Catching of Unshelled Fish
2. 02 – Fish in Season
3. 03 – Eleven Court Bouillons
4. 04 – One Hundred Simple Fish Sauces
5. 05 – Ten Ways to Serve Anchovies
6. 06 – Forty-Five Ways to Cook Bass
7. 07 – Eight Ways to Cook Blackfish
8. 08 – Twenty-Six Ways to Cook Bluefish
9. 09 – Five Ways to Cook Butterfish
10. 10 – Twenty-Two Ways to Cook Carp
11. 11 – Six Ways to Cook Catfish
12. 12 – Sixty-Seven Ways to Cook Codfish
13. 13 – Forty-five Ways to Cook Eels
14. 14 – Fifteen Ways to Cook Finnan Haddie
15. 15 – Thirty-Two Ways to Cook Flounder
16. 16 – Twenty-Seven Ways to Cook Frog Legs
17. 17 – Twenty-Two Ways to Cook Haddock
18. 18 – Eighty Ways to Cook Halibut
19. 19 – Twenty-Five Ways to Cook Herring
20. 20 – Nine Ways to Cook Kingfish
21. 21 – Sixty-Five Ways to Cook Mackerel
22. 22 – Five Ways to Cook Mullet
23. 23 – Fifteen Ways to Cook Perch
24. 24 – Ten Ways to Cook Pickerel
25. 25 – Twenty Ways to Cook Pike
26. 26 – Ten Ways to Cook Pompano
27. 27 – Thirteen Ways to Cook Red Snapper
28. 28 – One Hundred and Thirty Ways to Cook Salmon
29. 29 – Fourteen Ways to Cook Salmon-Trout
30. 30 – Twenty Ways to Cook Sardines
31. 31 – Ninety-Five Ways to Cook Shad
32. 32 – Sixteen Ways to Cook Sheepshead
33. 33 – Nine Ways to Cook Skate
34. 34 – Thirty-Five Ways to Cook Smelts
35. 35 – Fifty-Five Ways to Cook Soles
36. 36 – Twenty-Five Ways to Cook Sturgeon
37. 37 – Fifty Ways to Cook Trout
38. 38 – Fifteen Ways to Cook Turbot
39. 39 – Five Ways to Cook Weakfish
40. 40 – Four Ways to Cook Whitebait
41. 41 – Twenty-Five Ways to Cook Whitefish
42. 42 – Eight Ways to Cook Whiting
43. 43 – One Hundred Miscellaneous Recipes

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Summary

One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach for your apron and fish knife! How to Cook Fish by Olive Green is a vintage culinary classic, filled with simple, easy to follow recipes rendered in a terse, no nonsense style. There's none of this fiddling with scales, weights and measures. What you get is a mélange of interesting, unusual ways to cook seafood without worrying about lists of ingredients, timings, temperature or any of the conventions followed by traditional cookbooks. If you've read that old Victorian favorite, Lavender and Old Lace (which was later adapted very successfully as Arsenic and Old Lace) by Myrtle Reed, you'd certainly be interested to know that the author had an equally successful career as a writer of popular cook books. Writing under the pseudonym Olive Green, Reed published six very successful books on cooking. However, from 1898 to her suicide in 1911, she continuously published at least one novel every year. The books are romantic and highly emotional in nature, full of unrequited passion, revenge, mystery and supernatural happenings. She also wrote a collection of stories about important women who made a difference to society. In between, she wrote pamphlets, married her Canadian pen-pal, suffered severe and debilitating bouts of insomnia and engaged in charity work. Her cookbooks are characterized by interesting tips on home making and the art of cooking, peppered with literary nuggets and quotations, witty remarks and anecdotes, all of which make How to Cook Fish not just an excellent recipe book but also an interesting and entertaining read. She also provides lists of what fish are in season during particular times of year, thus ensuring that the cook uses only the freshest of ingredients. How to Cook Fish is divided into 45 chapters. The One Hundred Fish Sauces are arranged in alphabetical order, starting with “Admiral Sauce” and ending with “White Sauce.” In between you have recipes for “Brown Tomato Sauce” “Sicilian Sauce” and other such unusual concoctions. Under the chapter One Hundred Miscellaneous Recipes you have items such as Fish a la Brunswick, Chartreuse of Fish, Jellied Fish Salad and many other great variations. This is indeed a great addition to your kitchen library and the clear, simple way in which the recipes are presented would tempt even the least adventurous of cooks to try a hand at one of these delicious sounding creations.

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