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Fish & Shellfish: The Cook's Indispensable Companion Hardcover – April 15, 1996
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From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
Top Customer Reviews
This book details how to buy fish (what to look for - eyes, feel, smell, etc), how to store the fish (within 30 minutes after grocery store in a colander with an ice bed), how to prepare the fish, how to butcher the fish (deboning, shucking for clams, crabs, lobsters live and dead), and lastly how to cook the fish. The author is extremely detail oriented and feels like a person that has OCD, in other words, anal.Read more ›
Most Recent Customer Reviews
Good book. Lots of recipes. Fast shipping and good packaging.Published 28 days ago by LAWRENCE R. BACCI
This is the only cookbook that I really do not like in my collection.
The book is very informative regarding various fish, but of the 20 or so recipes I've done, with my... Read more
Wonderful book for you or a friend and lots of fabulous seafood dinners!Published 5 months ago by Josie Donohoe
Simply fabulous. Like most great cookbooks, it is valuable to novice and advanced cooks alike. Excellent tricks and technique sections, although I would have preferred if the... Read morePublished 7 months ago by William
Very nearly as good as I'd hoped it would be. Too many ' exotic ' ingredients for my kitchen.Published 11 months ago by Jim Matthews