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No. 47 (June 1964)
– 57 –

Just Cooking, Thanks

Anyone who appreciates sea-food—pretty well everyone, that is—will be interested in this comprehensive guide to cooking sea-foods of all kinds. Noel Holmes' recipes include the old and the new; he quotes the traditional Maori methods with a proper respect, but also gives some recipes calling for such non-traditional ingredients as garlic, wine and spices. His enthusiasm is catching; a few moments with this book, and I defy you not to feel hungry.

M.R.W.