Description
1st Edition, Glossy pictorial boards, 23.5×15.5×1.5 cm, Van Nostrand and Reinhold, New York, 1991, xvi, 112 pp, Numerous black and white and color photographs and drawings, Near fine, no dust jacket as issued, This book provides a handy reference for everything from determining freshness to identifying inferior substitutions. This book is a must have for any chef interested in cooking with fish and shellfish as well as restaurant managers and seafood wholesalers. weight: 0.9 lb.
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