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| #1225599 in Books | Triumph Books | 2003-04-01 | Original language:English | PDF # 1 | 10.25 x9.00 x.75l,2.00 | File type: PDF | 144 pages | ||1 of 1 people found the following review helpful.| Not Enough on the True Classics|By David Matthews|This is a very good book in some important ways, mostly related to buying and preparing contemporary seafood dishes. for my interests, it just doesn't weave enough "archive" information on the great American seafood classics once found in New England coastal restaurants not too long ago. Some 60 years back, our better seafood r|From the Inside Flap|Resident of the coastal Northeast have long enjoyed the bounty of the sea. From finfish to shellfish, in everything from chowders and salads to kebabs and casseroles, New England cooks know how to make delicious use of every catch. And no
This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chap...
You easily download any file type for your gadget.New England Seafood Cookbook | Boston Globe. Which are the reasons I like to read books. Great story by a great author.
