A Handbook of Fish Cookery (Illustrated Edition)

This book, written in the late 19th century in England, covers how to select and cook a wide variety of fish, and how to make a number of sauces for them. It includes a large number of recipes, as well. By definition, the focus is on fish that are generally available in and around London. This is of little importance, since many of the fish covered in the book are likely to be found in many parts of the world. The recipes are sufficiently detailed to permit anyone to use them, even though at the time, stoves and ovens were fueled by wood or coal.

This edition of the book contains 10, full-color illustrations of fish that are unique to this edition of the book.