New York Times Seafood Cookbook (Paperback) by Fabricant, Florence
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Paperback; Published 6/4/2003; 342 Pages; ISBN 9780312312312
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Recipes come from the Times's veteran food writers, as well as Mario Batali, Tom Colicchio, Dave Pasternack, Mark Militello, Nobuyuki Matsuhisa, and other top chefs.
Ranging from simple to sublime, recipes include:


