The New York Times Seafood Cookbook

The New York Times Seafood Cookbook

250 Recipes for More Than 70 Kinds of Fish and Shellfish

Book - 2003 | 1st ed.
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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 information as well as notes on technique and serving, this lively and varied cookbook is a must for home cooks and seafood fans everywhere.
Publisher: New York : St. Martin's Press, 2003.
Edition: 1st ed.
ISBN: 9780312312312
Branch Call Number: 641.692 N532
Characteristics: x, 342 p. ; 25 cm.
Additional Contributors: Fabricant, Florence


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