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The author, who comes from Nigeria (where wine is not habitually used in seafood cookery) has been studying and practising European cookery for some time. She has recently worked with one of the foremost authorities on French cuisine in experiments involving the use of wine in fish and seafood recipes, including the chemical aspects of this as well as the gastronomic ones. Here she presents two recipes which have struck her as particularly good.
T. Williams (Thu,) studied this question.
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