Publisher's Synopsis
Sea Food Cookery, first published in 1944, is a classic cookbook of easily prepared meals featuring fish (both ocean and freshwater), shellfish, salted fish, sea food soups, salads, and sauces. Sample menus and suggested accompaniments and garnishes round out this assortment of delectable recipes. Lily Haxworth Wallace was the author of a number of popular cookbooks, including The Lily Wallace New American Cook Book (1943) and The American Family Cook Book (1950).
