Fish & shellfish /

• Main Author: Wright, Jeni
• Corporate Author: Cassell
• Other Authors: Treuille, Eric
• Format: Book
• Language: English
• Published: London : Cassell, 1998
• Series: Le Cordon Bleu : Techniques and recipes
• Subjects: Cookery (Fish); Cookery (Shellfish); Μαγειρική (Θαλασσινά); Μαγειρική (Ψάρια)