Written and charmingly illustrated by author and designer Arthur Hawkins, The Complete Seafood Cookbook provides a masterclass in preparing, handling, and cooking freshwater and saltwater catches. Published in 1970 by Prentice-Hall, this volume includes more than 300 distinctive recipes ranging from traditional chowders and stews to classic sauces, court-bouillons, and elegant entrées. The interior endpapers feature an informative chart cataloging principal European and North American seafood by size, fat content, habitat, and culinary form. Bound in handsome blue cloth boards, this book retains its original graphic dust jacket designed by Claudia Kelly, making it a delightful addition to any mid-century kitchen shelf or culinary library. The volume shows gentle age-appropriate shelf wear, including minor edge wear and chipping along the dust jacket edges, while the interior binding remains sound and the pages are clean and legible throughout. This piece measures approximately 8.5 inches tall, 6 inches wide, and 1 inch deep, and weighs 0.8 pounds.