Food of the Fifties with Ruth Chier Rosen

From Nets to You: A Log of Fish Recipes

108 fabulous fish and seafood recipes that will bring health and taste to your table!
• Mint Condition Vintage Cookbook / Has Never Been Used
• Published in 1953
• 144 pages
• 5 x 3 5/8 inches
• Plastic-coated recipe cards in a removable binding comb
Foreword from 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."

Cookbook Features:
• Section with 20 distinct Menus combining various recipes for a Culturally-themed experience
• 5 Tabbed Sections with Indexes and Introductions: • Fish Cookery • Appetizers & Soups • Salads & Sauces• Casseroles & Chafing Dishes • Menus
• Menu Section pairs 13 fish recipes with other dishes for complete meals
• Chart of Lean and Fat-rich Fish
• Black-and-White Photography

Recipes include: Stuffed Salmon, Submarines, Pampano en Papiottes, Baked Codfish Cakes, Baked Haddock, Barbequed Fish, Tuna Steak, Orange Broiled Trout, Broiled Lobster, Broiled Shad Roe, Seafood en Brochette, Swordfish Kebabs, Poached Fillet of Sole, Court Bouillon, Gefulte Fish, Fish Timbale, Fish Fillets Veronique, Frogs Legs Provencal, Soft Shelled Crabs, Lobster Croquettes, Flounder Parmesan, Codfish Balls, Pickled Shrimp, Anchovy & Egg Appetizer, Hit Fish Balls, Caviar Hors D'ouevres, Oyster Rockefeller, Turtle Soup with Madiera, Shrimp Gumbo, Manhattan Clam Chowder, Oyster Gumbo, Halibut Salad, Shrimp & Avocado Salad, Seafood Macaroni Salad, Sour Cream Caper Sauce, Lobster Mousse, Crabmeat Sauce, Black Bean Sauce, Dill Sauce, Hollandaise Sauce, Codfish Risotto, Scallops with Mushrooms, Shrimp Stuffed Eggplant, Fish Foo Young, Lobster Thermidor, East Indian Shrimp Curry, Lobster Cantonese, Seafood Pie, Mussels Mariniere, Crabs Mexican, Deviled Shrimp, Frog Fricassee



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.


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