Fish & ShellfishBook - 1996
Presents recipes for preparing fish, organized by cooking techniques that include baking, grilling, and microwaving, with a section of recipes and techniques for cooking and serving lobster, crabs, clams, and other shellfish, recipes for soups, stews, salads, and souffles, and a finfish dictionary which includes tips for identifying and preparing more than 200 species.
Publisher: New York :, Morrow,, 
Edition: First edition.
Copyright Date: ©1996
Branch Call Number: 641.692 PE
Characteristics: xiv, 413 pages, 32 pages of plates : color illustrations ; 30 cm
Alternative Title: Fish and shellfish