Long Island Seafood Cook Book — Frederick/Joyce, Dover 1971

📖 Long Island Seafood Cook Book by J. George Frederick (recipes edited by Jean Joyce), published by Dover Publications in 1971. This essential regional culinary guide is an unabridged republication of the 1939 Business Bourse original, celebrating the maritime heritage and seafood traditions of coastal New York.

QUICK FACTS

• Author: J. George Frederick
• Editor: Jean Joyce
• Publisher: Dover Publications, Inc.
• Year: 1971 (Reprint of 1939 original)
• Format: Paperback
• Pages: 352
• ISBN: 0-486-22677-8
• Condition: Very Good- (VG-)

THE BOOK

A foundational reference for seafood enthusiasts, this work offers over 400 authentic preparations specializing in the bounty of Long Island’s shores. The collection focuses on clams, oysters, eels, chowders, and flounder, providing detailed instructions for everything from classic New England chowders to refined fish pies. Beyond the recipes, the book includes valuable chapters on the lore of the seafood industry and the history of local angling, making it as much a cultural study of coastal New York as a cookbook.

THIS EDITION

This 1971 Dover edition preserves the complete content of the 1939 original. Printed in Dover’s characteristic durable, sewn paperback format, it brings a rare and influential piece of regional Americana back into print for modern home cooks and food historians.

COVER ART & DESIGN

The cover features a striking sepia-toned illustration of a Long Island coastal scene, depicting a small boat on calm water with lobster traps in the foreground, evoking the quiet industry of the Atlantic shoreline. The design is clean and minimalist, typical of Dover’s scholarly and accessible republications.

WHY IT MATTERS

• Provides a rare window into 1930s seafood preparation and coastal New York culinary traditions.
• Contains over 400 recipes, making it one of the most comprehensive regional seafood guides of its era.
• An indispensable resource for those studying maritime food history or collecting regional Americana.

FREQUENTLY ASKED

When was this book originally published? The original work was compiled in 1939 by The Business Bourse; this Dover reprint was issued in 1971.

What types of seafood are covered? The book extensively covers clams, oysters, eels, and flounder, along with various chowders and fish pies.

What is the condition of this copy? It is graded Very Good- (VG-), showing some rubbing to the covers and light age-toning to the pages, but remains clean and intact.

FOR COLLECTORS

Collectors of regional Americana and vintage cookbooks value this work for its exhaustive detail and its preservation of Long Island’s maritime culinary identity. The Dover sewn-binding ensures the volume remains durable for frequent kitchen use.

#### **Condition Report**
* **Overall Grade:** Very Good- (VG-)
* **Cover & Spine:** Minor rubbing to extremities and faint surface scuffing to covers; spine remains square, uncreased, and intact with modest rubbing at head and tail. Inside of covers front and back are tanned.
* **Dust Jacket:** None (as issued).
* **Text Block & Pages:** Lightly age-toned text block; interior leaves are clean, unmarked, and free of dog-ears. Upper edge dusted and tanned. No loose, torn or folded pages, no writing.
* **Binding:** Tight, intact Dover paperback signatures; spine uncracked.
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See accompanying images for full condition details. Will ship promptly, carefully packaged.

HFB-SEO-v1: 2026-10-14

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