Handbook Of The Art Of Southern Fish Cookery includes early 20th century South Eastern United States recipes for: crabs, lobster, grouper, flounder, red snapper, mackerel, oysters, pompano, scallops, shrimp with recipes for gumbo, salads, fried, baked, broiled, soups, canapes, cocktails,, smoked, etc. Handbook Of The Art Of Southern Fish Cookery was an advertising booklet, typical of turn of 19th century grocery marketing.

It was distributed to fish retailers as a giveaway to educate customers on common and uncommon fish species and how to prepare them. Handbook Of The Art Of Southern Fish Cookery was privately published by the Warren Fish Company of Pensacola, Florida in 1922 and 1935.

An exceedingly rare cook booklet, found only in a handful of American library collections, Handbook Of The Art Of Southern Fish Cookery covers classic early 20th century Fish Recipes of the American deep south. Warren Fish Company was a major fishing and fish processing company.

Founded in 1880, Warren Fish Company first specialized in Red Snapper and Grouper, later adding most of the primary fish species of the Gulf of Mexico. The Warren Fish Company ceased operations shortly after World War I.

Included is an Introduction to the history of the Warren Fish Company by Gary Roberts, Toolemera Press publisher ©2024. Gary Roberts, Toolemera Press publisher, since 2006 has returned to print important and classic books on crafts, trades, household receipts and cookery.

All titles are produced in-house from the originals in his personal collection. .