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The cover notes say it well
to provide recipes for this book
In Complete Chinese Cooking you'll find special feature pages focusing on those key ingredients which give unique character to the cooking
edition in very good condition
The Seafood Cookbook – Classic to Contemporary (Pierre Franey and Bryan Miller) Marina Colonna The cover notes say itIf I could only have one cookbook that featured fish and other seafood, this would be it. This volume was printed in 1986, updating the 1972 version, and reflecting Americas growing interest in eating more fish and seafood. There are chapters devoted to cooking styles broiling, baking, poaching, pan frying etc. as well as addressing side dishes, sauces, salads, pasta and rice. With almost 300 pages, the authors cover a lot of territory, leaving notes
