Annotations:
Illustrated with appetizing full-color photos, one of the country's foremost food reviewers has assembled a new classic for the cookbook shelf. From the renowned food pages of "The New York Times" comes this authoritative, varied, and delicious seafood cookbook.
Publisher's Remarks:
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.
Product Detail:
Editor: Fabricant, Florence
Publisher: St Martins Pr Inc,
Content Language: English
Book,
Hardcover: 352 pages
Weight: 1.83 lbs.
Dimensions: L: 9.42 in. x W: 7.72 in. x H: 1.06 in.
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