Fresh fish : a fearless guide to grilling, shucking, searing, poaching and roasting seafood
(Book)
Author
Published
North Adams, MA : Storey Publishing, [2016].
Status
Edmondson Pike - Adult Non-Fiction
641.392 T4733f
1 available
641.392 T4733f
1 available
Madison - Adult Non-Fiction
641.392 T4733f
1 available
641.392 T4733f
1 available
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Edmondson Pike - Adult Non-Fiction | 641.392 T4733f | On Shelf |
| Madison - Adult Non-Fiction | 641.392 T4733f | On Shelf |
Subjects
LC Subjects
Other Subjects
More Details
Published
North Adams, MA : Storey Publishing, [2016].
Format
Book
Physical Desc
351 pages : color illustrations ; 26 cm.
Language
English
Notes
General Note
Includes index.
Description
Collects recipes that showcase the versatility of seafood, including such options as curried lobster roll and New-Haven style white clam pizza, and offers tips on everything from shucking oysters and roasting whole fish to organizing a clambake.
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Citations
APA Citation, 7th Edition (style guide)
Thompson, J. T. (2016). Fresh fish: a fearless guide to grilling, shucking, searing, poaching and roasting seafood . Storey Publishing.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Thompson, Jennifer Trainer. 2016. Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood. Storey Publishing.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Thompson, Jennifer Trainer. Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood Storey Publishing, 2016.
MLA Citation, 9th Edition (style guide)Thompson, Jennifer Trainer. Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood Storey Publishing, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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