The modern seafood cook
Subtitle: new tastes, new techniques, new ease
By: by Edward Brown and Arthur Boehm ; foreword by Pierre Franey ; illustrations by Leland Burke ; technical drawings by Laura Karp.
Contributors: Boehm, Arthur.
Edition: 1st ed.
Publisher: Clarkson Potter Publishers
Published: 1995
Place of publication: New York
Language: eng
Number of pages: 339
Subjects: Cookery (Seafood); Seafood
Other titles: Seafood cook
Notes: Includes index.