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The World Encyclopedia of Fish and Shellfish - Whiteman, Kate
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A guide to handling and preparing all kinds of fish and shell-fish. Part One offers advice on how to choose the best fish, cooking and preparation techniques and useful equipment. Part Two contains over 100 recipes from lobster thermidore to scallops with samphire and lime.

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The World Encyclopedia of Fish and Shellfish 2000, Lorenz Books

ISBN-13: 9780754804888

Hardcover