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_aTX747 _b.D278 2003 |
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_a641.6920959 _221 |
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_aDavidson, Alan, _d1924-2003 _9398643 |
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_aSeafood of South-East Asia : _bcomprehensive guide with recipes / _cby Alan Davidson. |
250 | _a2nd ed. | ||
263 | _a0309 | ||
264 | 1 |
_aBerkeley : _bTen Speed Press, _c2003. |
|
300 | _ap. cm. | ||
505 | 0 | 0 |
_tAcknowledgements -- _tIntroduction to the First Edition -- _tIntroduction to the Revised Edition -- _tCatalogues -- _tExplanation of the Catalogues -- _tCatalogue of Fish -- _tHerring-like Fish, Big and Small -- _tA Mixed Bag: Catfish, Eels, Lizard Fish, Garfish, Half-beaks and Flying Fish -- _tBarracuda, Grey Mullet and Threadfin -- _tSome Perch-like Fish, including the Barramundi and Tripletail -- _tGroupers and Seabass: The Family Serranidae -- _tThe Carangid Fish, the Runner and the Moonfish -- _tSnappers -- _tBream, Mojarras and Grunts -- _tCroakers -- _tGoatfish and Some Small Fish of the Coral Reefs -- _tA Miscellany of Other Perch-like Fish -- _tMackerel, Tuna, Swordfish and Sailfish -- _tFlatfish -- _tLeatherjackets, Triggerfish and Blowfish -- _tSharks and Rays -- _tCatalogue of Crustaceans -- _tShrimps, Prawns, Spiny Lobsters and the Mantis Shrimp -- _tCrabs -- _tCatalogue of Molluscs and other Edible Sea Creatures -- _tSingle Shells (Gasteropods) -- _tBivalves -- _tCephalopods -- _tSea Turtles -- _tMiscellaneous Marine Creatures and Edible Seaweeds -- _tRecipes -- _tIntroduction -- _tNotes on Ingredients -- _tRecipes from Burma -- _tRecipes from Thailand -- _tRecipes from Cambodia -- _tRecipes from Vietnam -- _tRecipes from China and Hong Kong -- _tRecipes from the Philippines -- _tRecipes from Indonesia -- _tRecipes from Malaysia, Brunei and Singapore -- _tBibliography -- _tIndex -- _tTable of Weights and Measures. |
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_aCooking (Seafood) _9316158 |
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_aCooking, Southeast Asian _9316099 |
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_aFishes _zSoutheast Asia _9634473 |
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_aShellfish _zSoutheast Asia _9634484 |
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