Welcome to Omnivore Books on Food's New Online Store

(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. 




Next Previous

Related Items