On Food and Cooking

(Barry) #1

Chapter 4: Fish and Shellfish


Alejandro, R. The Philippine Cookbook. New
York: Putnam, 1982.
Bliss, D. Shrimps, Lobsters, and Crabs. New
York: Columbia Univ. Press, 1982.
Davidson, A. Mediterranean Seafood. 2nd ed.
London: Allan Lane, 1981.
———.North Atlantic Seafood. New York:
Viking, 1979.
Kurlansky, M. Cod. New York: Walker, 1997.
McClane, A.J. The Encyclopedia of Fish
Cookery. New York: Holt Rinehart Winston,
1977.
McGee, H. “The buoyant, slippery lipids of
the snake mackerels and orange roughy.” In
Fish: Foods from the Waters, edited by H.
Walker, 205–9. Totnes, UK: Prospect Books,
1998.
Peterson, J. Fish and Shellfish. New York:
Morrow, 1996.
Riddervold, A. Lutefisk, Rakefisk and Herring
in Norwegian Tradition. Oslo: Novus, 1990.

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