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This was a great book to have fun with seafood. Working with ahi cones to a delicious lobster broth by chef Thomas Keller is only the beginning. Simple preparation for healthy and fresh sardines is so easy you’ll have wished you had thought of it. Hiro Sone of Terra in Napa Valley brings you a fresh Hamachi presentation you are guaranteed to love, and then everything else from crab cakes, frog legs, fresh mussels, savory soups made out of leftovers,(composed soups) to savory foie gras dishes, await you in Volume VI.
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