The New York Times Seafood Cookbook
Subtitle: More than 250 Recipes Collected from the Pages of The New York Times
Edition: 1 edition
Publisher: St. Martin's Press
Published: July 4, 2003
Language: eng
Format: Hardcover
Number of pages: 272
ISBN-13: 9780312312312
Subjects: Fish Cookery; Cooking; Cooking / Wine; Specific Ingredients - Seafood; Cooking / Seafood; Cookery (Seafood); Seafood
First sentence: That anchovies could be anything but dark, salty, oily canned little strips of fish, either flat or rolled around a caper, might come as a pleasant surprise to those who detest them.