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The World Encyclopedia of Fish and Shellfish
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About the Author

Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique, The Encyclopedia of Fruit, and The A-Z of Italian Ingredients. She worked as a restaurant inspector for The Good Food Guide, and was an active member of The Guild of Food Writers.

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