Williams-Sonoma seafood
From juice shrimp stir-fried with asparagus to creamy salmon chowder or angel hair pasta tossed with sauteed clams, seafood is one of the cook's most versatile ingredients.
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Simon & Schuster Source,
2005.
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| Series: | Williams-Sonoma collection (New York, N.Y.)
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