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Paperback
Great recipes from the “experts,” the wives of 43 Gloucester Fleet Captains, of Portuguese, Italian, New England Yankee and Scandinavian background. From the introduction: “(They) have a tremendous variety of Atlantic seafood to use: cod, haddock, flounder, pollock and cusk, lobsters, shrimp, clams and scallops. They have elevated fish preparation from the standard broil or fry methods to a separate cuisine of amazingly unique dishes.”
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