From the renowned food pages of The New York Times comes this comprehensive and appealing seafood cookbook. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses.Among the chefs included are Mario Batali, Alain Ducasse, Tom Colicchio, Dave Pasternak, Mark Militello and Nobuyuki Matsuhisa.Complete with detailed background informat...
Hardcover: 342 pages
Publisher: St. Martin's Press; 1 edition (July 4, 2003)
Product Dimensions: 7.7 x 1.1 x 9.3 inches
Amazon Rank: 627182
Format: PDF ePub djvu ebook
reviews: I love the simplicity of this book, starting with its organization into five chapters (not counting introductions, how-tos, preparation, portion sizes, etc.):1. Fish A to Z2. Shellfish A to Z3. Fish Roes and Smoked Fish4. Mixed Seafood (Bouillabais...
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