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Fish on a first-name basis : how fish is caught, bought, cleaned, cooked, and eaten

Author: Rob DeBorde
Publisher: New York : Thomas Dunne Books, 2006.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
A cooking guide to the science and history of the seafood market that offers tips on catching and preparing a wide variety of fish.
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Genre/Form: Nonfiction
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Rob DeBorde
ISBN: 0312342209 9780312342203
OCLC Number: 61228761
Notes: Includes index.
Description: viii, 214 pages : illustrations (chiefly color), maps ; 24 cm
Contents: Wild salmon --
Dungeness crab --
Halibut --
Squid --
Cod --
Scallops --
Yellowfin tuna --
American lobster --
Catfish --
Oysters --
Red snapper --
Swordfish --
Mussels --
Clams --
Shrimp --
Patagonian toothfish --
Mahimahi --
Tilapia.
Responsibility: Rob DeBorde.
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Abstract:

A cooking guide to the science and history of the seafood market that offers tips on catching and preparing a wide variety of fish.

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