Food of the Fifties with Ruth Chier Rosen

From Nets to YouFrom Nets to You: A Log of Fish Recipes
144 pages, Copyright 1953
"Too few people are able to take advantage of the tremendous variety and economy offered by fish cookery. The reason is simple—they are not sufficiently familiar with more than a net full of species and are somewhat reluctant to tackle them. In reality, there are some very simple basic rules to follow that will help you to achieve great variety with ease. The greatest incentive, during these days of high prices, is the economy factor. Serving fish in one of the hundreds of interesting ways costs a fraction the expense of any kind of meat.
Fish cookery is simple, if you select the proper method of preparation and do not overcook it. The fat content of the variety of fish determines the method of cooking. Fish with a high fat content such as salmon or bass can be delicious baked or broiled because it will not become dried out. Lean fish is best suited to steaming, boiling or poaching, though, if frequently basted with melted fat can be broiled with success."

Written by fiftiesfood88 — January 24, 2012

Leave a comment

Please note: comments must be approved before they are published.


Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


We promise to only send you good things.