Tools

LEADER 04140cam a2200577 i 4500

001 ocm02996475;

003 OCoLC;

005 20230414094516.0;

008 770526s1976 dcua f001 0 eng d;

019 a| 58905620a| 1139390819a| 1301403678a| 1301415342;

037 b| 20402;

043 a| n-usn--a| n-usp--;

049 a| ERE#;

050 4 a| TX747b| .S44 1976;

074 a| 0609-C-01;

086 0 a| C 55.302:SE 1/4;

110 2 a| National Fishery Education Center (U.S.),e| issuing agency.=| ^A703293;

245 12 a| A seafood heritage :b| from Plymouth to the Prairies /c| prepared by Bob E. Finley and Rick Giudice.;

264 1 a| Washington, DC :b| Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service : for sale by the Supt. of Docs., U.S. Govt. Print. Off.,c| 1976.;

300 a| 29 pages :b| color illustrations ;c| 26 cm;

336 a| textb| txt2| rdacontent;

337 a| unmediatedb| n2| rdamedia;

338 a| volumeb| nc2| rdacarrier;

500 a| Cover title.;

520 a| This publication was developed at the National Fishery Education Center 100 East Ohio Street, Chicago, Illinois 60611 as part of its continuing consumer educational program in cooperation with the commercial fishing industry, under the direction of Bob E. Finley, Director, and Rick Giudice, editorial and composition.;

500 a| Includes index.;

505 0 a| Portuguese Fisherman Stew -- New Bedford Walnut Fried Flounder -- Fish Muddle -- Boston Bean Skillet -- Maryland Deviled Crab -- Connecticut Planked Shad. Souffle -- Sandy Bog Fillets. Cranberry Sauce -- Diamond Jim Flounder. Poaching Stock; Baked Fillets of Flounder; Marguery Sauce -- Cape Cod Turkey with Egg Sauce. Egg Sauce -- Philadelphia Harborside Hash -- Lobster House Special -- Delmarvelous Bluefish. Mustard Sauce -- Cod Stuffed Potatoes. Pork Sauce -- Pilgrims Clam Pie -- Atlantic City Flamed Sea Bass -- Perch Turbans a la Newburg. Newburg Sauce -- Penobscot Bay Fish Pudding -- Point Judith Scallops -- Cod and Oyster Scallop -- Whiting, Gloucester Style -- New England Clam Chowder -- Fried Yellow Perch, Lake Erie Style. Cucumber Butter; Spicy Garden Tomato Sauce -- Iowa Baked Catfish -- Michigan Pickled Lake Trout -- Svenskie Smelt Fry. Svenskie Sauce -- Winnibigoshish Walleye and Wild Rice. Mushroom-Walnut Sauce -- Door County Fish Boil. Horseradish Sauce -- Sheepshead with Drawn Butter -- Milwaukee County Fish Bake -- Special Day Pollock. Sour Sauce -- Mississippi Valley Catfish Fry. Tartar Sauce.;

500 a| GPO Historic Shelflist Project- publication not in hand.;

500 a| GPO Cataloging Record Distribution Program (CRDP).;

650 0 a| Cooking (Seafood)=| ^A90795;

650 0 a| Cooking, Americanx| New England style.=| ^A461152;

650 0 a| Cooking, Americanx| Midwestern style.=| ^A477804;

650 0 a| Cookingz| Middle West.=| ^A1013260;

650 7 a| Cooking.2| fast0| (OCoLC)fst01754966;

650 7 a| Cooking, Americanx| Midwestern style.2| fast0| (OCoLC)fst01753229;

650 7 a| Cooking, Americanx| New England style.2| fast0| (OCoLC)fst01753230;

650 7 a| Cooking (Seafood)2| fast0| (OCoLC)fst01753184;

651 7 a| Middle West.2| fast0| (OCoLC)fst01240052?| UNAUTHORIZED;

655 7 a| Cookbooks.2| fast0| (OCoLC)fst01752725;

655 7 a| Cookbooks.2| lcgft;

700 1 a| Finley, Bob E.e| author.=| ^A450770;

700 1 a| Giudice, Rick,e| author.=| ^A1457796;

710 1 a| United States.b| National Oceanic and Atmospheric Administration=| ^A27471;

710 1 a| United States.b| Department of Commerce.=| ^A635080;

710 1 a| United States.b| National Marine Fisheries Service.=| ^A36172;

776 08 i| Online version:t| Seafood heritage.d| Washington, D.C. : G.P.O., 1976w| (OCoLC)763305540;

949 a| C 55.302:SE 1/4w| sudoch| joyner38;

596 a| 1;

998 a| 742608;

999 a| C 55.302:SE 1/4w| SUDOCc| 1i| 30372014251489d| 11/27/2006l| JDOSm| JOYNERr| Ys| Yt| JDOSBKu| 11/27/2006x| BOOKz| JFEDDOCSo| .STAFF. 0;

A seafood heritage : from Plymouth to the Prairies / prepared by Bob E. Finley and Rick Giudice.

Author/creator	National Fishery Education Center (U.S.)
Format	Book
Publication	Washington, DC : Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1976.
Description	29 pages : color illustrations ; 26 cm
Subjects	Cooking (Seafood) Cooking, American--New England style. Cooking, American--Midwestern style. Cooking--Middle West.

Other author/creator	Finley, Bob E. author.
Other author/creator	Giudice, Rick, author.
Other author/creator	United States. National Oceanic and Atmospheric Administration
Other author/creator	United States. Department of Commerce.
Other author/creator	United States. National Marine Fisheries Service.
Contents	Portuguese Fisherman Stew -- New Bedford Walnut Fried Flounder -- Fish Muddle -- Boston Bean Skillet -- Maryland Deviled Crab -- Connecticut Planked Shad. Souffle -- Sandy Bog Fillets. Cranberry Sauce -- Diamond Jim Flounder. Poaching Stock; Baked Fillets of Flounder; Marguery Sauce -- Cape Cod Turkey with Egg Sauce. Egg Sauce -- Philadelphia Harborside Hash -- Lobster House Special -- Delmarvelous Bluefish. Mustard Sauce -- Cod Stuffed Potatoes. Pork Sauce -- Pilgrims Clam Pie -- Atlantic City Flamed Sea Bass -- Perch Turbans a la Newburg. Newburg Sauce -- Penobscot Bay Fish Pudding -- Point Judith Scallops -- Cod and Oyster Scallop -- Whiting, Gloucester Style -- New England Clam Chowder -- Fried Yellow Perch, Lake Erie Style. Cucumber Butter; Spicy Garden Tomato Sauce -- Iowa Baked Catfish -- Michigan Pickled Lake Trout -- Svenskie Smelt Fry. Svenskie Sauce -- Winnibigoshish Walleye and Wild Rice. Mushroom-Walnut Sauce -- Door County Fish Boil. Horseradish Sauce -- Sheepshead with Drawn Butter -- Milwaukee County Fish Bake -- Special Day Pollock. Sour Sauce -- Mississippi Valley Catfish Fry. Tartar Sauce.
Abstract	This publication was developed at the National Fishery Education Center 100 East Ohio Street, Chicago, Illinois 60611 as part of its continuing consumer educational program in cooperation with the commercial fishing industry, under the direction of Bob E. Finley, Director, and Rick Giudice, editorial and composition.
General note	Cover title.
General note	Includes index.
General note	GPO Historic Shelflist Project- publication not in hand.
General note	GPO Cataloging Record Distribution Program (CRDP).
Issued in other form	Online version: Seafood heritage. Washington, D.C. : G.P.O., 1976
Genre/form	Cookbooks.
Genre/form	Cookbooks.
GPO item number	0609-C-01
Govt. docs number	C 55.302:SE 1/4
Stock number	20402

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Joyner	Fed Docs Stacks	C 55.302:SE 1/4	✔ Available	Place Hold

A seafood heritage : from Plymouth to the Prairies / prepared by Bob E. Finley and Rick Giudice.

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