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Ian D’Agata’s approach to discussing wine
Some fading and rubbing to cloth
The youngest chef ever to earn three Michelin stars
and seaweed salads
(Booklet) 66 Fascinating Ways to Serve Japanese Deep Sea Crabmeat. Maine Ian D’Agata’s approach to discussing31 pp. Illus. in color throughout. Pictorial wrappers. Tokyo: Japanese Canned Crab Packers & Exporters Assoc., c. 1950's. An enthusiastic call to use Japanese crab meat in cooking, with an astounding abuse of exclamation points in the introduction. Recipes include crabmeat cocktail supreme, Oriental crabmeat cocktail, crabmeat bacon rolls, Japanese crabmeat souffle, Japanese crabsies, etc. Very good.
