Fish, Flesh and Fowl

More about the book

Featuring recipes from the late 19th century, this cookbook offers a glimpse into historical culinary practices with a focus on fish, meat, and poultry dishes. The reprint preserves the original text, providing readers with authentic techniques and flavors of the era. Ideal for both culinary enthusiasts and history buffs, it showcases traditional preparations and ingredients, reflecting the food culture of the time.