Saucing the Fish

by Shirley King

recipes using seafood most commonly available in the United States This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0671540769
• ISBN13: 9780671540760
• Release Date: January 1986
• Publisher: Simon & Schuster
• Length: 320 Pages
• Weight: 1.44 lbs.

Customer Reviews

Buy anything this woman writes on fish

Very informative. Usable by the novice, inspiring for anyone. The information on STORAGE was very useful to me. Saucing is an invaluable skill and makes such a difference for fish. It will change your approach to all food really, because she is a sensitive cook. Very good book.