Fish cook : from scallops to swordfish
Zilli, Aldo2006
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This volume is a comprehensive guide to preparing and cooking fish and shellfish. It uses step-by-step photographs to illustrate and simplify fish preparation techniques. It is divided into sections by type of fish: white fish (flat and round); oily fish; exotics and specialities; and shellfish.
Main title:
Fish cook : from scallops to swordfish / Aldo Zilli ; photography by David Munns.
Author:
Imprint:
London : Jacqui Small, 2006.
Collation:
143 p. : col. ill. ; 24 cm.
Notes:
Includes index.
ISBN:
19032214719781903221471
Dewey class:
641.6'92
Local class:
641.692
Language:
English
BRN:
320202