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By the Editors and Readers of Harrowsmith Magazine. Cam-den East (Ont.), Camden House, c1985. 235pp, paper, $16.95, ISBN 0-920656-38-2. CIP

Grades 9 and up
Reviewed by Elizabeth Lockett

Volume 14 Number 3
1986 May

This excellent book on fish and seafood cookery contains several sections. The introduction by Winston Collins, former restaurant critic for the Toronto Star, covers his own discovery of the delights of seafood, a brief history of fish as food, the nutritive value of seafood, instructions for buying and storing, and basic cooking techniques. An illustrated guide to fish and shellfish collows. The illustrations from the ministry of fisheries and oceans and explanatory notes are helpful to the consumer puzzled by the array of fish available in the stores. The usefulness of these illustrations would be improved by a scale, or some other device, to show the size of the fish. The description does give the weight of the fish in pounds. A "How to" section has photographs showing how to prepare shrimp, oysters, lobster, and fish for the table.

The recipes from the readers of Harrowsmith cover a great range of topics and use fresh and canned fish and all kinds of shellfish. The cook who is fortunate enough to have access to this book will be able to find recipes to suit his or her taste whether he or she lives by the ocean, by a lake, or far from water. Recipes are not metric, which may be a disadvantage in schools. A small section of coloured illustrations shows a selection of delicious dishes. The index is convenient to use with recipes arranged under the main ingredients. For example, "Anchovy dip" is listed under both anchovies and cheese.

This book would be useful to people wishing to take advantage of the great range of seafood that is available and students could use it for cookery and nutrition. Recommended.

Elizabeth Lockett, Niagara Falls, Ont.
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