From
booklist
Some like their lobster dipped in drawn butter; others prefer their lobster
laced with electronic monitors. Plunging into its cold North Atlantic home,
a prizewinning alternative-press writer sheds the light of investigative
journalism on a crustacean attracting as much attention in recent years from
curious biologists as from hungry diners. As deftly as a lobsterman handling
the coiled ropes of his trap buoys, Corson knots into a single brisk
narrative the differing--often conflicting--perspectives of the fishermen
who catch and sell lobsters, the marine scientists who track and explain the
creatures, and the environmentalists who lobby for increased legal
protections for the species. The narrative focuses particularly on the
growing tensions between Maine fishermen, who harvested record numbers of
lobsters in the nineties, and federal officials interpreting disputed
demographic data as evidence of overfishing. The story of how these tensions
intensify will teach readers a great deal about a species that deploys more
than mere claws when it wages war over profits and seafood. A lively yet
conceptually sophisticated work. Bryce Christensen
The Lobster Cookbook
Book Description
Filled with tantalizing recipes and beautiful color photographs,
this series brings the best of the sea into the kitchen. Each volume
includes hints on buying, preparing, and serving various shellfish:
lobsters and crabs, mussels and clams, scallops and oysters, and
prawns. Sensational recipes and simple instructions make elegant
dishes accessible to the casual cook. Indulge in the succulent
flavor of the sea as you prepare quick weekday meals or elegant
dinner parties from these recipes that will have delightful and
surprising results.
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Nautical and
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Nautical Art is perhaps
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