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The Seafood Cookbook: Classic to Contemporary

Pierre Franey, Bryan Miller




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 | #828636 in Books |  1986-10-12 |  1986-10-12 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  9.75 x7.75 x1.25l, | File type: PDF | 296 pages

||0 of 0 people found the following review helpful.| A great Seafood Cookbook|By Karen|I have already used this cookbook and love some many of the recipes. A first class cookbook!
A must for any cook's library.|8 of 8 people found the following review helpful.| A "must have" for every kitchen!|By Nonna Jean|Why oh why is this timeless cookbook out of print? The fish recipe|From the Inside Flap|In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Tim

In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and...

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