Seafood Cooking for Dummies
"Seafood Cooking for Dummies" by Leslie Bloom, Marcie Ver Ploeg
PDF | 1999 | 354 pages | ISBN: 0764551779 | English | 33 MB
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.