Why I want to consume "Provincetown Seafood Cookbook" — 3 years ago
i just finished “kitchen confidential” by anthony bourdain. he talked alot about howard mitcham’s book, but used copies don’t seem to be available for under $100, and it is out of print. luckily my husband got me a copy from i.l.l. (thank you unc charlotte) so i can at least read it. it’s making me want to experiment w/ linguica and bouillabaisse. i’m not clear why if bourdain’s book pushed the demand for this book up so much, that it hasn’t been reissued, but maybe not that many were published to begin w/. someone please reissue this book so i can own it.
