Item description for Williams-Sonoma. Cocina al Instante: Pescados y mariscos (Cocina Al Instante/ Instant Cooking) (Spanish Edition) by Jay Harlow & Williams Chuck...
Versatile, flavorful, and nutritious, fish and shellfish are the perfect focus of any modern meal. The book helps harried cooks make the most of the catch of the day. Recipes include Grilled Salmon, Baked Halibut, and Oven-Fried Shrimp all using simple ingredients, from a few fresh herbs to a quick sauce. Noted cookbook author Jay Harlow's step-by-step instructions, enticing color photographs, and an emphasis on seasonal and fresh make these dishes fun and fuss-free.
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Est. Packaging Dimensions: Length: 0.75" Width: 8" Height: 9.75" Weight: 1.48 lbs.
Release Date Aug 28, 2007
ISBN 9707185139 ISBN13 9789707185135
Availability 0 units.
More About Jay Harlow & Williams Chuck
Jay Harlow is the author or coauthor of many cookbooks, including"West Coast Seafood, The Microbrew Lover s Cookbook, OnceUpon a Bagel, Beer Cuisine, The Art of the Sandwich, Shrimp, The Grilling Book", and "The California Seafood Cookbook". His articles have appeared in several food andbeverage magazines and newspapers, and his column on seafood, The Fishmonger, ran for more than ten years as a weekly featureof the "San Francisco Chronicle" food section. He lives in Berkeley, California.
Jay Harlow currently resides in Berkeley, in the state of California. Jay Harlow was born in 1953.