A. C. [Archie Corydon] Hoff

Similar format to the Fish, Oysters and Sea Food volume by the same author. Contents are mislabeled as an index. Forty eight chefs contributed two to six recipes each. Thee is a preface that mentions the other volumes in the cooking set. The main part of the book is the recipes grouped by the chef who contributes them.. His picture is at the start, followed by the recipes and ending after all the recipes with his signature. It appears that all the chefs were men. One recipe tells how to make Mayonnaise, another recipe is for "Boiled Dressing" In the salad dressings, you can make your own French dressing, Roquefort, and sour cream dressing. I thought we just bought that stuff and poured it on. Most of the salad recipes sound pretty good. I am not a cook so will not rate the recipes..… (más)

This book has recipes from forty eight chefs, around the world. The preface states there were twelve volumes, each covering one food category, this being the seafood volume. Oddly, the "contents" is mislabeled the index, but is at the front of the book where the contents belong. It is thorough. Each chef has contributed from 2 to 6 menu items. At the start of each chef's recipes is a picture of the chef. At the end of each chef's recipes, is the chef's signature.
Many of the recipes have unusual names, such as "Fried White Bait", page 25, using "one pound of "white bait(small fry)";, and White Bait Remoulade, p. 56. " Put the white bait in cold milk, then flour, then fry in very hot lard... so the fish will swim..." and Finnan Haddie which calls for a medium sized Finnan Haddie?? Maybe that is Haddock. Another good one is Yarmouth Bloaters, page 58. It starts with six soft Yarmouth bloaters.

I am not a cook so cannot really rate the recipes, but they seem pretty unusual.
The last page of the book lists all the other eleven volumes published by the company. There is no index.… (más)