Books of Cookery (Fish)
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Fishing in the West: a Guide to Alberta, Saskatchewan, and Manitoba
By David C. CarpenterFor general inquiries and information on flights call Molson Lake Radio CJU 600 ( summer ) , ( 701 ) 282-7154 ( winter ) . Open May to October . WASHAHIGAN LAKE Excellent northern pike , whitefish , and good walleye .
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The L.L. Bean Game and Fish Cookbook
By Judith Jones, Donald Angus CameronMany deer, especially whitetails, are killed in areas close to the hunter's home on hunts that begin with a predawn trip by car to the cover and end by a hike back to the car or truck after the last drive. Deer killed on such hunts do ...
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Fish and Shellfish
By Gordon RamsayOne of a series of small cookbooks with an emphasis on light and healthy cookery
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Paula Smith & Dorothy Seaman's It's All Fish: The Kosher Way to Cook Gourmet
By Paula Smith, Dorothy Seamanshad roe 1 pair shad roe milk flour 1/4 C clarified butter 2 slices toast , buttered 1/8 t salt 18 t pepper 1 T lemon juice 2 t chives , chopped 2 t parsley , chopped 2 lemon wedges 1. Snip roe in half . 2. Dip roe into milk ; dredge in ...
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The Great Cooks' Guide to Fish Cookery: America's Leading Food Authorities Share Their Home-tested Recipes and Expertise on Cooking Equipment...
By James A. BeardThe Great Cooks' Guide to Fish Cookery: America's Leading Food Authorities Share Their Home-tested Recipes and Expertise on Cooking Equipment...
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James Beard's New Fish Cookery: A Revised and Updated Edition of James Beard's Fish Cookery
By James BeardA healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
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The Book of Fish & Shellfish Dishes
By Hilaire WaldenNot only does fish cook quickly, but it is low in fat, high in protein, rich in vitamins and minerals and simple to prepare. The Book of Fish and Shellfish Dishes contains a varied and eclectic selection of over 100 imaginative recipes.
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Delicious Asian Seafood
By Lee Geok BoiDelicious Asian Seafood
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All-time Favorite Fish Recipes
By Dick Sternberg, Cowles Creative Publishing, Peggy L. Ramette-- Includes recipes for poaching, grilling and frying fish. -- A wide variety of taste-tested recipes.
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Jane Grigson's Fish Book
By Jane GrigsonJane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.
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Fifty Fabulous Fish Recipes
By Liz TriggA gourmet's guide to fish which features 50 recipes and covers identifying, choosing, boning, skinning and filleting fish. Recipes include fish pie, kedgeree, grilled mussels with cumin, and roast monkfish with fennel.
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The Complete Book of American Fish and Shellfish Cookery
By Elizabeth BjornskovMore than 680 recipes for preparing all kinds of fish--fresh water, salt water, shellfish--native to North American waters, are found in this cookbook.
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The Complete Cookbook of American Fish and Shellfish
By John F. Nicolas, Jean NicolasThe Complete Cookbook of American Fish and Shellfish
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Fish: The Complete Guide to Buying and Cooking
By Mark BittmanThis book simplifies, once and for all, the process of preparing fish.
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McClane's North American Fish Cookery
By Albert Jules McClaneAbstract: A compilation of delicious fish recipes representing a selection of regional specialties is presented in a cookbook for the imaginative seafood chef.
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The Cook's Encyclopedia of Fish & Shellfish
By Kate WhitemanA comprehensive visual guide to the world's fish and shellfish, this book includes a fact-filled identification section, a superb collection of beautifully photographed step-by-step recipes, and much more!
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Fish and Seafood
By Judith FergusonFish and Seafood
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How to Cook Your Catch
By Jean ChallengerHow to Cook Your Catch outlines simple cooking with limited utensils to make great food. It is ideal for boaters, campers and holidayers. Lots of shortcuts. This one is hard to beat!
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Floyd on Fish
By K. FloydThe sheer variety of fish and shellfish - freshwater and seawater, round and flat, smoked and salted, pre-cooked or still alive - available from the supermarket fish counter, let alone the fishmonger, is enough to give the most experienced ...