That anchovies could be anything but dark, salty, oily canned little strips of fish, either flat or rolled around a caper, might come as a pleasant surprise to those who detest them.
An edition of The New York Times Seafood Cookbook
(2003)
The New York Times Seafood Cookbook
More than 250 Recipes Collected from the Pages of The New York Times
1 edition
by Florence Fabricant
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April 28, 2010 | History
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| Edition | Availability |
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1
The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times
July 4, 2003, St. Martin's Press
Hardcover
in English
- 1 edition
0312312318 9780312312312
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2
The New York times seafood cookbook: 250 recipes for more than 70 kinds of fish and shellfish
2003, St. Martin's Press
in English
- 1st ed.
0312312318 9780312312312
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"That anchovies could be anything but dark, salty, oily canned little strips of fish, either flat or rolled around a caper, might come as a pleasant surprise to those who detest them."
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| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| February 14, 2010 | Edited by WorkBot | add more information to works |
| December 10, 2009 | Created by WorkBot | add works page |