Recipes for sea food : how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs, and shrimp : containing in addition an expert treatise on fish as a food, advice to the cook, time tables for cooking, tables of measures and proportions, rules for the kitchen, terms used in cooking, practical points, household hints, extracts from the game laws of Massachusetts, 1913.

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Bibliographic Details
Imprint:	Boston, Mass. : R. O'Brien & Co., 1913.
Description:	1 online resource (1 volume (xii, 147 pages)) : illustrations (black and white).
Language:	English
Series:	Food and drink in history Food and drink in history.
Subject:	Cooking (Seafood)
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12935552

Hidden Bibliographic Details
Other authors / contributors:	R. O'Brien & Co., issuing body. Adam Matthew Digital (Firm), digitiser.
Notes:	AMDigital Reference: Cookery 1913 Re. "Collection: Janice Bluestein Longone Culinary Archive"--Home page. "Note: Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan."--Home page. Electronic reproduction. Marlborough, Wiltshire : Adam Matthew Digital, 2019. Digitized from a copy held by the University of Michigan and made available by Adam Matthew Digital. University of Michigan Description based on online resource; title from home page (viewed on December 6, 2019).
Summary:	A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone.

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