Illustrated Cook's Guide to Fish and Shellfish: A Comprehensive Visual Identifier to the Seafood of the World with Advice on Selecting, Preparing and Cooking - Softcover

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Kate Whiteman was a food writer and editor for almost thirty years. She translated and edited numerous books for such eminent chefs as the Roux brothers, Raymond Blanc and Pierre Koffman, and picked up many tricks of the trade from them. She is the author of four books: Microwave Fish Cooking, Brittany Gastronomique, The Italian Ingredients Cookbook and The World Encyclopedia of Fruit.