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An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About
Hot and cold main-course dishes, prepared in a variety of ways: poached and chilled, deep-fried, steamed, broiled and skillet-glazed, and simmered
'Brilliant app for foodies'
'Spotify of cookbooks'

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