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and the tenderloin tamales
Publisher: Sentinel Books
The fascinating connection between the Impressionists' art and their love of food
Description: Americans have at last discovered Mexico's passion for exciting food
The Seafood Cookbook Classic to Contemporary ISBN:9780812916041 and the tenderloin tamalesChef Pierre Franey's The Seafood Cookbook: Classic to Contemporary was developed in collaboration with New York Times food writer Bryan Miller. Recipes can be prepared quickly, without sacrificing quality. Here are 300 fish and seafood recipes, including dishes like New England Codfish Cakes, Shrimp Poached in Beer with Dill, Mussel Soup Provencal, and Linguine with Fresh Salmon. Format: Hardcover with dust jacket, 296 pages Copyright: 1986 Publisher:
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