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Mussels: Preparing, Cooking and Enjoying a Sensational Seafood
By Alain Bosse, Michael Smith (foreword by) and Linda Duncan (contributor)
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Bibliographic Detail
Publisher Whitecap Books Ltd
Publication date July 29, 2014
Pages 196
Binding Paperback
Book category Adult Non-Fiction
ISBN-13 9781770502147
ISBN-10 1770502149
Dimensions 0.75 by 8 by 9.25 in.
Weight 1.82 lbs.
Original list price $24.95
Amazon.com says people who bought this book also bought:
Union Oyster House Cookbook | The Great Mussel And Clam Cookbook
Summaries and Reviews
Amazon.com description: Product Description: The story of Mussels starts with the humble mussel, a shellfish so unassuming that the impact it had on the two of us was quite unexpected, as the authors-the Kilted Chef Alain Bossé and his good friend Mussel Mama Linda Duncan-of this book say. When these two met, they discovered they shared an identical passion: to get the word about this sensational seafood out to as many people as possible, as quickly as possible. This cookbook, Mussels, is the satisfying result. It includes 77 recipes for using mussels in every type of dish, from where you would expect them-in appetizers, salads and mains-to where they are a delightful, whimsical surprise-in pickles, pies and cocktails. Mussel Strudel, anyone? Mussels is for anyone who is passionate about mussels and looking for new ways to cook and eat them. Many people hesitate to cook mussels at home because they don't know how. This book shows how easy it is to choose, store and cook this healthy and tasty seafood. Everyone who wants to can now cook mussels with confidence.

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Paperback
Book cover for 9781770502147
 
The price comparison is for this edition
With Michael Smith (other contributor), Alain Bosse | from Whitecap Books Ltd (July 29, 2014)
9781770502147 | details & prices | 196 pages | 8.00 × 9.25 × 0.75 in. | 1.82 lbs | List price $24.95
About: The story of Mussels starts with the humble mussel, a shellfish so unassuming that the impact it had on the two of us was quite unexpected, as the authors-the Kilted Chef Alain Bossé and his good friend Mussel Mama Linda Duncan-of this book say.

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