Long Island Seafood Cook Book

Long Island Seafood Cook Book, by J. George Frederick. Recipies edited by Jean Joyce.

A 1970s unaltered, unabridged republication of the original 1939 edition of this truly excellent cookbook. With more than 400 classic recipes for fish and shellfish, many of them favorite recipes from popular restaurants in NYC. With recipes ranging from steamed clams to Blue Point souffle, and from chowders to ceviche; fish pies to broiled flounder. With a special chapter focused on cooking fish outside. 

Dover Publications, New York. Paperback. 324 pp. C. 1971

Please note that this book is vintage, and has been used and read. We do our best to choose only the best items for our vintage collection, but if you are looking for new and shiny, this is probably not for you.