This classic cookbook "Fish Cookery for One Hundred" features lots of recipes for fresh, frozen, and canned fish - for 100 people. It shows how to clean and dress a fish, the market forms of fish and shellfish, guides for buying fish, as well as specific information for these types of seafood: oysters, shrimp, clams, lobsters, crabs, and all kinds of fin fish. Recipes include 14 different fish sauces, stuffing’s, and garnish. This book has 53 recipes in all.

This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.

Home canning has changed greatly in the 170 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. The first part of this publication explains the scientific principles on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids. It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. Finally, it helps you decide whether or not and how much to can.

This cookbook explores the essential role of fish in both historical and modern contexts. It highlights how fishery products have long been a cornerstone of economic stability and a balanced diet. Emphasizing the versatility and cost-effectiveness of fish, the book demonstrates how these protein-rich foods can fit seamlessly into any budget. With straightforward preparation techniques and a variety of cooking methods, it offers practical guidance for incorporating fish into daily meals, making it a valuable resource for both historical insight and contemporary cooking.