A chef's collection of recipes for stylish fish dishes.
From inside front cover:
The recipes in this book have been designed to use the seafood most commonly available in the United States. Many of the recipes are newly created: some are variations on traditional, regional American recipes, while others have a European flair.
Hors d'oeuvre, first courses, soups, souffles and pies, pasta and risotto dishes and main courses, this book has it all!
From inside front cover:
The recipes in this book have been designed to use the seafood most commonly available in the United States. Many of the recipes are newly created: some are variations on traditional, regional American recipes, while others have a European flair.
Hors d'oeuvre, first courses, soups, souffles and pies, pasta and risotto dishes and main courses, this book has it all!
