James Beard's Shellfish (The James Beard Cookbooks)

by James Beard

Paperback, 1997


Call number

Seafood -- BEA

Call number

Seafood -- BEA


Thames & Hudson (1997), Paperback, 63 pages


James Beard introduced millions of Americans to delicious native and foreign cuisines. Along with such French classics as Lobster a la Nage in Court Bouillon and Stuffed Mussels Provencal, Shellfish offers recipes for such zesty creations as Curried Crab Crepes and American favorites Clam Fritters and West Coast Crab Cakes. 25 illus.

Physical description

63 p.; 6.52 inches
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