머틀 리드의 생선 요리법

How to Cook Fish by Myrtle Reed

머틀 리드(Myrtle Reed) 지음

디즈비즈북스 2025년 11월 03일 출간

작품소개

책소개

영어로 읽는 고전 _ 머틀 리드의 생선 요리법
“머틀 리드의 "생선 요리법"**은 20세기 초에 쓰인 포괄적인 요리 안내서입니다. 이 작품은 다양한 종류의 생선을 준비하는 여러 방법과 레시피에 초점을 맞추며, 광범위한 어종과 요리 기법을 다룹니다. 각 장은 낚시, 계절별 이용 가능성, 그리고 수많은 레시피에 대한 체계적인 접근 방식을 제공하여 초보자와 숙련된 요리사 모두에게 유용합니다.
책의 시작 부분에서 저자는 껍질 없는 생선을 잡는 어려움에 대해 유머러스하게 논의하며, 성공적인 낚시에 필요한 인내심과 기술을 강조합니다. 이야기는 쉽게 잡히는 조개류와 잡기 어려운 껍질 없는 생선 사이의 대조를 다루며, 헌신적인 낚시꾼들의 열정을 보여줍니다. 또한 서론은 이후 장들의 무대를 마련하는데, 여기서는 다양한 생선 종류의 준비와 요리 방법을 자세히 다루며, 주방에서 이러한 재료들의 다양한 활용성을 보여주는 상세한 레시피로 뒷받침됩니다.

Classics Read in English _ How to Cook Fish by Myrtle Reed
Myrtle Reed’s "How to Cook Fish" is an extensive early 20th-century cookbook dedicated to the art of fish preparation. This practical guide explores diverse cooking methods and recipes across numerous fish species, offering systematic instruction on everything from catching and selecting fish to mastering various culinary techniques suitable for cooks at any skill level.
The book opens with a witty reflection on the art of angling, particularly the patience and expertise demanded when pursuing finned fish as opposed to the more cooperative shellfish. Through this charming introduction, the author celebrates the dedication of passionate fishermen while highlighting the contrast between easily harvested mollusks and their more elusive swimming counterparts. This lighthearted beginning leads smoothly into the main content—chapter after chapter of thorough guidance on preparing and cooking different fish varieties, each accompanied by detailed recipes that demonstrate the remarkable culinary potential of seafood in home kitchens.

목차

Contents
I. THE CATCHING OF UNSHELLED FISH
II. FISH IN SEASON
III. ELEVEN COURT BOUILLONS
IV. ONE HUNDRED SIMPLE FISH SAUCES
V. TEN WAYS TO SERVE ANCHOVIES
VI. FORTY-FIVE WAYS TO COOK BASS
VII. EIGHT WAYS TO COOK BLACKFISH
VIII. TWENTY-SIX WAYS TO COOK BLUEFISH
IX. FIVE WAYS TO COOK BUTTERFISH
X. TWENTY-TWO WAYS TO COOK CARP
XI. SIX WAYS TO COOK CATFISH
XII. SIXTY-SEVEN WAYS TO COOK CODFISH
XIII. FORTY-FIVE WAYS TO COOK EELS
XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE
XV. THIRTY-TWO WAYS TO COOK FLOUNDER
XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII. TWENTY-TWO WAYS TO COOK HADDOCK
XVIII. EIGHTY WAYS TO COOK HALIBUT
XIX. TWENTY-FIVE WAYS TO COOK HERRING
XX. NINE WAYS TO COOK KINGFISH
XXI. SIXTY-FIVE WAYS TO COOK MACKEREL
XXII. FIVE WAYS TO COOK MULLET
XXIII. FIFTEEN WAYS TO COOK PERCH
XXIV. TEN WAYS TO COOK PICKEREL
XXV. TWENTY WAYS TO COOK PIKE
XXVI. TEN WAYS TO COOK POMPANO
XXVII. THIRTEEN WAYS TO COOK RED SNAPPER
XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
XXX. TWENTY WAYS TO COOK SARDINES
XXXI. NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES
XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT WAYS TO COOK WHITING
XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
XLIV. BACK TALK

책 속으로

"First catch your hare," the old cookery books used to say, and hence it is proper, in a treatise devoted entirely to the cooking of Unshelled Fish, to pay passing attention to the Catching, or what the Head of the House terms the Masculine Division of the Subject. As it is evident that the catching must, in every case precede the cooking—but not too far—the preface is the place to begin.
Shell-fish are, comparatively, slow of movement, without guile, pitifully trusting, and very easily caught. Observe the difference between the chunk of mutton and four feet of string with which one goes crabbing, and the complicated hooks, rods, flies, and reels devoted to the capture of unshelled fish.
An unshelled fish is lively and elusive past the power of words to portray, and in this, undoubtedly, lies its desirability. People will travel for two nights and a day to some spot where all unshelled fish has once been seen, taking $59.99 worth of fishing tackle, "marked down from $60.00 for to-day only," rent a canoe, hire a guide at more than human life is worth in courts of law, and work with dogged patience from gray dawn till sunset.

출판사 서평

서평(Book Review)
올리브 그린(머틀 리드의 필명)의 《생선 요리법》은 20세기 초 미국 가정의 생선 요리 문화를 엿볼 수 있는 실용적인 요리서다. 낚시의 즐거움과 어려움을 유머러스하게 풀어내는 서론부터 독자의 관심을 사로잡으며, 이어지는 장들에서는 다양한 어종의 손질법과 조리법을 체계적으로 제시한다. 계절별 생선의 특성과 구체적인 레시피를 상세히 다루어 초보자도 쉽게 따라 할 수 있도록 구성되었다. 당시의 식재료 환경과 요리 기법을 반영한 이 책은 단순한 레시피 모음을 넘어 시대의 식문화를 기록한 역사적 자료로서의 가치도 지닌다. 현대의 요리법과는 다소 차이가 있지만, 생선 요리의 기본 원리와 다양한 활용법을 배우고자 하는 이들에게 여전히 유익한 지침서다.

Olive Green's (Myrtle Reed's pseudonym) "How to Cook Fish" is a practical cookbook that offers a fascinating glimpse into early 20th-century American home cooking culture. The book captivates readers from its witty introduction about the joys and challenges of angling, then proceeds systematically through various fish species with detailed preparation and cooking methods. Organized to cover seasonal characteristics of different fish and specific recipes, it remains accessible even to novice cooks. Beyond being a simple recipe collection, this work serves as a historical document reflecting the culinary practices and ingredient availability of its era. While some techniques may differ from modern approaches, it remains a valuable guide for anyone seeking to understand fundamental principles and versatile applications of fish cookery.

인물정보

저자(글) 머틀 리드(Myrtle Reed)

머틀 리드(Myrtle Reed, 1874-1911)는 미국의 소설가이자 시인, 요리책 저자입니다. 시카고에서 태어나 20세기 초반에 활발히 활동했으며, 주로 로맨스 소설과 감성적인 작품들로 대중적 인기를 얻었습니다.
그녀의 대표작으로는 《Lavender and Old Lace》(1902)가 있으며, 이 작품은 당시 베스트셀러가 되었습니다. 감성적이고 낭만적인 문체로 사랑과 일상의 아름다움을 그려냈으며, 총 10편 이상의 소설을 집필했습니다.
머틀 리드는 'Olive Green'이라는 필명으로 요리책도 저술했으며, 불행하게도 37세의 젊은 나이에 생을 마감했습니다.

Myrtle Reed (1874-1911) was an American novelist, poet, and cookbook author. Born in Chicago, she was a prolific writer in the early 20th century, gaining popular success with her romantic novels and sentimental works.
Her most famous work is Lavender and Old Lace (1902), which became a bestseller of its time. Known for her emotional and romantic writing style, she captured themes of love and everyday beauty, authoring more than ten novels throughout her career.
Reed also wrote cookbooks under the pen name "Olive Green." Tragically, she passed away at the young age of 37.