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Cook the Book: 'Dishing Up Vermont'
South Carolina: local shrimp and grits, collards, corn bread and blackberry cobbler--to name a few!
I Know This Fish: Alaskan Sockeye Salmon, from Water to Table
For a great first-hand account of salmon fishing, check out
Red Summer: The Danger, Madness, and Exaltation of Salmon Fishing in a Remote Alaskan Village by Bill Carter.
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filet mignon for sure!