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James Beard's New Fish Cookery (1954)

by James Beard

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A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
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Thollander, EarlIllustratorsecondary authorsome editionsconfirmed
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1954
1976 (revised edition)
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A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
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