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| #6071816 in Books | Harvard Univ Pr | 1977-06 | Original language:English | PDF # 1 | File type: PDF | 183 pages | |
Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and dra...
You can specify the type of files you want, for your device.The Mussel Cookbook | Sarah Hurlburt. I was recommended this book by a dear friend of mine.
