Drawn from a variety of sources, there are more than two hundred fifty recipes in this comprehensive collection of historic seafood recipes. Appetizers and soups, salads, and main courses of both fish and shellfish, along with sauces, dressing, marinades, dips, stuffings, and spreads provide a vast number of choices of kinds of seafood, and also a full gamut of the simple to the complex, quick to not-so-quick.
|Publisher:||Fredonia Books (NL)|
|Product dimensions:||7.50(w) x 9.25(h) x 0.41(d)|
Table of Contents
|How-To and Basic Techniques||7|
|Appetizers and Soups||19|
|Main Dishes--Shellfish, Crabs, Squid, Etc||109|
|Sauces, Marinades, Dips, Dressings, Stuffings, Etc||149|