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Cooking Freshwater Fish [Hardcover] By In-Fisherman Lucia Watson Our Price $ 26.36   Retail Value $ 29.95   You Save $ 3.59  (12%)   Item Number 283389   Buy New $26.36 Quantity: 1              2

Lucia Watson - author, James Beard Award Nominee, perennially popular Minneapolis, Minnesota, chef and owner of Lucia's Restaurant - has been that columnist since 1990. Lucia's recipes always are as simple and easy to use as they are delicious. Here she offers more than 50 contemporary approaches to classic recipes, covering the gamut from deep-frying and stir-frying to baking and sauteeing.



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Pages   139 Dimensions:   Length: 9.1" Width: 9" Height: 0.7" Weight:   1.05 lbs. Binding  Hardcover Release Date   Nov 1, 2006 ISBN  1892947722   EAN  9781892947727   UPC  053038250633   Availability  2 units. Availability accurate as of May 24, 2013 02:15. Usually ships within one to two business days from La Vergne, TN. Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

1	Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood   [130  similar products]
2	Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]

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	Cooking Freshwater Fish  Sep 12, 2007
This is one of the best cookbooks I have found on the subject. The author is a Cordon Blue Chef who operates her own restuarant in South Minneapolis. She is also an avid outdoors woman who regularly submits recipes for the In-Fisherman magazine and has been featured on the In-Fisherman televison series many times. The recipes are simple to prepare and easy to follow. An excellent addtion to anyone's library of books dealing with the outdoors.
	Cooking Fresh Water Fish  Jun 18, 2007
I have long been a fan of Lucia Watson's. This cook book has it all.
	Fabulous!  Jan 26, 2007
This book's recipes are fabulous, easy to prepare and family friendly as well. The photography and layout are wonderful. When paging through this book you will feel inspired to try every dish. Another aspect of this cookbook that I really like is that most of the ingredients are readily available and even though it has a gormet "feel" to it, the recipes are easily prepared. Although I've always felt I'm a pretty good cook, I've struggled with confidence in the "fish department". Now that I have this book I feel much more assured of a good outcome. I've also adapted some of the recipes to ocean fish and they work great. In-fisherman and chef watson did a great job with this!

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