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(Fish) Filippini. 100 Recipes for Cooking and Serving Fish.

Pictorial oblong gray cloth. First Edition. NY: Charles Webster, 1892. 

Filippini was the chef at Delmonico in New York for 25 years, and wrote a few books in this series, including one on eggs. This one details how to cook numerous varieties of seafood in different sauces and methods popular in the day. Bluefish a la Venitienne, fried codfish-tongues, soles Normades, oysters a l'Alexandre Dumas, etc. He also offers serving and shucking tips for shellfish. Some browning from age to cloth, rubbing to spine ends, binding slightly shaken, else very good. 

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