FROM CREEL TO KITCHEN: HOW TO COOK FRESH-WATER FISH. One hundred and seventy-five recipes by Ambrose Heath.
.# 1939 1st edition. 12mo (115 x 175mm). Pp110. Illustrated with b/w sketches of fish. Binding B. Pale grey-green cloth, spine titled in green.
.# Includes salmon and trout, but largely recipes for cooking coarse fish". To be able to enjoy at table the results of one's piscatorial prowess makes a good day's fishing even more delightful". Ambrose Heath was the pseudonym of Francis Gerald Miller, a well-known food writer and broadcaster. He wrote over seventy cookery books between 1932 and 1968.
.# Includes salmon and trout, but largely recipes for cooking coarse fish". To be able to enjoy at table the results of one's piscatorial prowess makes a good day's fishing even more delightful". Ambrose Heath was the pseudonym of Francis Gerald Miller, a well-known food writer and broadcaster. He wrote over seventy cookery books between 1932 and 1968.
£25.00
Availability:
In stock
Book Code
39405
| Author | Heath (Ambrose). [Miller (Francis Gerald). (1891-1969)]. |
|---|---|
| Book Code | 39405 |
| ISBN | B0013257CU. |
| Book Description | Some foxing but good-plus in slightly torn dust-wrapper. |
| Book Cover | Hardcover |
| Published Date | 1939 |
| Publisher | Adam and Charles Black. |
| Place | London. |