The Edible Mollusks of Great Britain and Ireland with Recipes for Cooking Them

 

Name: The Edible Mollusks of Great Britain and Ireland with Recipes for Cooking Them

Author: M. S. Lovell

Tags: mollusk cookery, British cuisine, Irish cuisine, historical cookbook, seafood recipes, 19th century culinary text, Reeve & Co., Covent Garden, London publishing, food biodiversity, shellfish preparation, culinary heritage, 1867 edition

Description: Published in 1867 by Reeve & Co. in Covent Garden, London, this specialized culinary volume by M. S. Lovell explores the edible mollusks of Great Britain and Ireland. It combines natural history with practical cooking advice, offering recipes and preparation techniques for various shellfish. The inclusion of a literary quote and detailed illustrations reflects the scholarly and gastronomic ambitions of the text, making it a valuable resource for culinary historians and enthusiasts of regional seafood traditions.