TROUT COOKBOOK. By A.D. Livingston.

1996 1st edition. 8vo paperback (153 x 228mm). Ppviii,152. Not illustrated.

"What's the best way to fry trout? L.L. Bean recommended cooking it slowly, but master gourmet Escoffier insisted that frying the fish quickly in hot butter yielded the best results". Practical solutions to this and many other conundrums. Chapters include: Trout in the skillet; Deep-fried trout; Trout on the grill; Trout in the oven; Broiled trout; Steamed and poached trout; Flaked and leftover trout; Campfire and streamside trout; Smoked trout; Salted, pickled, and canned trout; Soups, stews, and chowders; Trout roe and surprises; Sauces, breads, and go-withs. Appendices include: Ten steps to better trout; Guide to the trouts and their cousins.