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This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Bostons top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
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|Contributed by:||Julian, Sheryl|
|Contributed by:||Riven, Julie|
|Contributed by:||White, Jasper|
|Publish Date:||Apr 01, 2003|
|Number of Pages:||144|
|Shipping Weight (in pounds):||2.04|
|Product in Inches (L x W x H):||10.0 x 9.0 x 0.7|
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