America's Best Fish & Seafood (America's Best, Fish & Seafood)

Landoll's

Published by Coombe Books, Ltd
ISBN 10: 156987445X / ISBN 13: 9781569874455
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Ex-Library Book - will contain Library Markings. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Bookseller Inventory #

Bibliographic Details

Title: America's Best Fish & Seafood (America's ...
Publisher: Coombe Books, Ltd
Binding: Hardcover
Book Condition: Good

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Published by Landoll, OH (1995)
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Book Description Landoll, OH, 1995. Hard Cover. Book Condition: Fine. No Jacket. 45pp. Color photos throughout. No marks inside, binding tight. Lightly rubbed on corners. Size: 8vo - over 7¾ - 9¾" Tall. Bookseller Inventory # 005313

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ISBN 10: 0472116746 ISBN 13: 9780472116744
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Book Description UNIVERSITY OF MICHIGAN REGIONAL. Hardcover. Book Condition: Good. Light shelf wear and minimal interior marks. Bookseller Inventory # G0472116746I3N00

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Durham, T.R.
Published by University of Michigan Press/Regional (2008)
ISBN 10: 0472116746 ISBN 13: 9780472116744
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Irish Booksellers
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Book Description University of Michigan Press/Regional, 2008. Hardcover. Book Condition: New. book. Bookseller Inventory # 0472116746

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Durham, T.R.
Published by UNIVERSITY OF MICHIGAN REGIONAL
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Book Description UNIVERSITY OF MICHIGAN REGIONAL. Book Condition: BRAND NEW. BRAND NEW Hardcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Bookseller Inventory # 2260277

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T.R. Durham
Published by The University of Michigan Press
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Book Description The University of Michigan Press. Hardback. Book Condition: new. BRAND NEW, The Smoked Seafood Cookbook: Easy, Innovative Recipes from America's Best Fish Smokery, T.R. Durham, "The Smoked Seafood Cookbook" answers the question, How do you cook with smoked seafood? Hundreds of customer requests for recipes using smoked seafood "outside the bagel" inspired T.R. Durham, proprietor of Durham's Tracklements and Smokery in Ann Arbor, Michigan, to collect enough recipes to fill a book.The result is a cookbook that uniquely addresses a neglected spot on the culinary bookshelf. With everything from smoked salmon to mackerel to finnan haddie and smoked scallops, Durham's recipes offer ideas for exciting salads; pasta, potato, and other starch dishes paired with smoked seafood; soups from every corner of the globe; easy-to prepare appetizers; even smoked-seafood variations on the classic dish brandade."The Smoked Seafood Cookbook" is designed to take advantage of the near-universal availability of smoked seafood online, via mail-order, in specialty shops, and in almost every supermarket in America. It also offers information on the kinds of smoked seafoods available, their particular flavors and textures, and what cooking applications best suit each variety. Additionally, Durham provides chapters on do-it-yourself techniques for home smoking, an illustrated chapter on slicing and serving your own smoked fish, and a source appendix.As a way to raise the profile of smoked seafood's role in cooking - and to provide the culinary industry's endorsement of that idea - the book is sprinkled throughout with recipes from famous and near-famous chefs across the country. Among the contributors are Mario Batali, chef-owner of many restaurants and author of several cookbooks; Sara Moulton, cookbook author and executive chef of "Gourmet" magazine; Pete Peterson, chef-owner of Tapawingo in Ellsworth, Michigan; Darra Goldstein, cookbook author and editor of "Gastronomica: The Journal of Food and Culture" (University of California Press, Berkeley); and others. Bookseller Inventory # B9780472116744

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T.R. Durham
Published by The University of Michigan Press, United States (2008)
ISBN 10: 0472116746 ISBN 13: 9780472116744
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Book Description The University of Michigan Press, United States, 2008. Hardback. Book Condition: New. 226 x 218 mm. Language: English . Brand New Book. The Smoked Seafood Cookbook answers the question, How do you cook with smoked seafood? Hundreds of customer requests for recipes using smoked seafood outside the bagel inspired T.R. Durham, proprietor of Durham s Tracklements and Smokery in Ann Arbor, Michigan, to collect enough recipes to fill a book.The result is a cookbook that uniquely addresses a neglected spot on the culinary bookshelf. With everything from smoked salmon to mackerel to finnan haddie and smoked scallops, Durham s recipes offer ideas for exciting salads; pasta, potato, and other starch dishes paired with smoked seafood; soups from every corner of the globe; easy-to prepare appetizers; even smoked-seafood variations on the classic dish brandade. The Smoked Seafood Cookbook is designed to take advantage of the near-universal availability of smoked seafood online, via mail-order, in specialty shops, and in almost every supermarket in America. It also offers information on the kinds of smoked seafoods available, their particular flavors and textures, and what cooking applications best suit each variety. Additionally, Durham provides chapters on do-it-yourself techniques for home smoking, an illustrated chapter on slicing and serving your own smoked fish, and a source appendix.As a way to raise the profile of smoked seafood s role in cooking - and to provide the culinary industry s endorsement of that idea - the book is sprinkled throughout with recipes from famous and near-famous chefs across the country. Among the contributors are Mario Batali, chef-owner of many restaurants and author of several cookbooks; Sara Moulton, cookbook author and executive chef of Gourmet magazine; Pete Peterson, chef-owner of Tapawingo in Ellsworth, Michigan; Darra Goldstein, cookbook author and editor of Gastronomica: The Journal of Food and Culture (University of California Press, Berkeley); and others. Bookseller Inventory # AAN9780472116744

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T.R. Durham
Published by University of Michigan Press/Regional (2008)
ISBN 10: 0472116746 ISBN 13: 9780472116744
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Ergodebooks
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Book Description University of Michigan Press/Regional, 2008. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0472116746

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T.R. Durham
Published by The University of Michigan Press, United States (2008)
ISBN 10: 0472116746 ISBN 13: 9780472116744
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Book Description The University of Michigan Press, United States, 2008. Hardback. Book Condition: New. 226 x 218 mm. Language: English . Brand New Book. The Smoked Seafood Cookbook answers the question, How do you cook with smoked seafood? Hundreds of customer requests for recipes using smoked seafood outside the bagel inspired T.R. Durham, proprietor of Durham s Tracklements and Smokery in Ann Arbor, Michigan, to collect enough recipes to fill a book.The result is a cookbook that uniquely addresses a neglected spot on the culinary bookshelf. With everything from smoked salmon to mackerel to finnan haddie and smoked scallops, Durham s recipes offer ideas for exciting salads; pasta, potato, and other starch dishes paired with smoked seafood; soups from every corner of the globe; easy-to prepare appetizers; even smoked-seafood variations on the classic dish brandade. The Smoked Seafood Cookbook is designed to take advantage of the near-universal availability of smoked seafood online, via mail-order, in specialty shops, and in almost every supermarket in America. It also offers information on the kinds of smoked seafoods available, their particular flavors and textures, and what cooking applications best suit each variety. Additionally, Durham provides chapters on do-it-yourself techniques for home smoking, an illustrated chapter on slicing and serving your own smoked fish, and a source appendix.As a way to raise the profile of smoked seafood s role in cooking - and to provide the culinary industry s endorsement of that idea - the book is sprinkled throughout with recipes from famous and near-famous chefs across the country. Among the contributors are Mario Batali, chef-owner of many restaurants and author of several cookbooks; Sara Moulton, cookbook author and executive chef of Gourmet magazine; Pete Peterson, chef-owner of Tapawingo in Ellsworth, Michigan; Darra Goldstein, cookbook author and editor of Gastronomica: The Journal of Food and Culture (University of California Press, Berkeley); and others. Bookseller Inventory # AAN9780472116744

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Durham, T. R.
Published by Univ of Michigan Pr (2008)
ISBN 10: 0472116746 ISBN 13: 9780472116744
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Revaluation Books
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Book Description Univ of Michigan Pr, 2008. Hardcover. Book Condition: Brand New. illustrated edition. 144 pages. 9.25x9.00x1.00 inches. In Stock. Bookseller Inventory # __0472116746

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T.R. Durham
ISBN 10: 0472116746 ISBN 13: 9780472116744
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Book Description 2008. Hardcover. Book Condition: New. 221mm x 20mm x 216mm. Hardcover. Praise for Durham's Tracklements & Smokery"Best of the best in twenty years of tasting."?Marion Burros, "New York Times"Salmon just doesn't ge.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 134 pages. 0.771. Bookseller Inventory # 9780472116744

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