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Written by a New York chef and caterer, this book is divided into three sections: background information on everything from reports regarding health advantages to techniques such as boning, skinning and filleting; a basic recipe section that emphasizes methods, including microwave cooking, to allow for the greatest versatility; and a final section of illustrated profiles of different kinds of finfish and shellfish - more than 150 - available to the cook.
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Book Description Simon & Schuster, 1990. Hardcover. Condition: New. Dust Jacket Condition: Fine. Language: eng Language: eng. Seller Inventory # ABE-1510952658818
Book Description Simon & Schuster, 1990. Hardcover. Condition: New. Seller Inventory # DADAX0671650521
Book Description Condition: New. New. Seller Inventory # M-0671650521