Seafood Cooking for Dummies
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"Seafood Cooking for Dummies" by Leslie Bloom, Marcie Ver Ploeg PDF | 1999 | 354 pages | ISBN: 0764551779 | English | 33 MB Restaurant diners eat twice as anyone much seafood as beef. But -- as anyone who's ever served up a tasteless turbot can tell you -- tender, moist, flavorful seafood requires special techniques and timing. Seafood For Dummies reveals those secrets, and more, with a complete guide to selecting, preparing, and serving delicious seafood dishes of every variety
| Seafood Cooking for Dummies.pdf | 33.75 MiB |
