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Breathtaking photography pops on nearly every page of gorgeously plated, hunger-inducing dishes, as well as happy scenes from the kitchen, dining room and around Charleston, making this book perfectly at home on any coffee table. But, whatever you do, don't leave it there gathering dust. This is a cook's cookbook, through and through. Like McMahon himself, the 100 recipes in the book are direct and straight-forward. Though he explains technique, he explains it in a language even the most novice home cook can understand, tossing in helpful tips all along the way. Perhaps the most invigorating chapter is the one on the sauces, vinagrettes, and dressings McMahon considers crucial when preparing and serving seafood. Herb and flavor infused ceviche and tartare make solid showings, as well, and there is an entire chapter dedicated to the nuances of preparing fried seafood.
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