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English Pages 26 [32] Year 1960
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A comprehensive and classic guide reveals the pleasures and benefits of seafood with such dishes as saute+a7ed sea squab
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A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with
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Fish On, Fish Off is the angling version of Bill Bryson’s A Walk in the Woods. Through a series of nearly 50 personal es
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It was a meal worthy of the age, the house and the season… This beautiful new edition of The Poldark Cookery Book presen
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Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion t
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Too often we associate the fish to steam recipes, blended and accompanied by some boring ingredients. STOP! Fish is abov
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The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean o
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"The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in
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