Illustrated by Gordon Brooks. 35 pages, text sketches, pictorial wrappers, very good. From the Acknowledgments: 'In all fairness, my wife Helen should be given full credit for these recipes. True, I brought home the fish and shellfish and dumped them into the kitchen sink, but it was her skill and magic touch that transformed the raw ingredients into the kind of dishes that made healthy children and a fat husband. As to the yarns which, in most cases, precede the recipes, many of them have appeared in THE CAPE CODDER, and through the generosity and kindness of Malcolm Hobbs, Publisher, are herein reproduced. In no case have we tried to be fancy, or novel, or spicy. The recipes are, for the most part, old Cape ways of preparing the sea food at hand.'

CLAM SHOCK COOKERY SEAFOOD RECIPES COOKBOOKS PHIL SCHWIND GORDON