A complete source for the
freshest seafood and best seafood recipes available.
The Legal Sea Food Cookbook
Proprietor of the hugely popular family-owned chain that first hooked
Bostonians 50 years ago and has now grown to more than two dozen fish
restaurants along the East Coast, Berkowitz and co-author Doerfer update the
1988 Legal Sea Foods Cookbook. The first 60 pages are packed with
information on selecting and storing seafood, descriptions of various fish
and shellfish, as well as basic cooking techniques. The emphasis throughout
is on simplicity, which Berkowitz insists is what brings out the best in
seafood meals. Indeed, the ease with which most recipes can be made tends to
belie just how successful the dishes are. They range from such appetizers as
Crab Cakes and Stuffed Grape Leaves (filled with rice, shrimp and feta) to
entrees like Bluefish with Almond Tomato Sauce, Swordfish in a Rosemary Lime
Sauce and Haddock Escabeche with Carrots, in which the fish is briefly
fried. Other sections include Leftovers (Fish Latkes), Salads (Crab Louis),
and Pasta and Rice Dishes (Pasta with Pancetta and Shrimp). Vegetables and
Side Dishes include the palate-pleasing Chipotle Sweet Potato Mash and Rhode
Island Johnny Cakes. Among the 20 Sauces and Coatings is a sure-fire Tartar
Sauce, and one of the desserts is the unusual Mango and Strawberry
Shortcake. Illustrations are by Edward Koren.
Copyright 2003 Reed Business Information, Inc.
“Dreaming about the most joyous days of my life always brings me straight
back to Boston. The two things that first come to mind are the wonderful
championship days on the basketball court with the Celtics and the time
spent enjoying the finest aspects of life at Legal Sea Foods. Now that I no
longer live in Boston, I’m glad I can re-create some of my favorite Legal
Sea Food dishes with The New Legal Sea Foods Cookbook.”
--Bill Walton, Boston Celtics 1986, Basketball Hall of Fame
“This cookbook, like Legal Sea Foods itself, is reliable, straightforward,
and then full of surprises that delight around every turn.”
--Mark Kurlansky, author of Salt and Cod
“Legal Sea Foods has long set the gold standard of restaurant dining with
their superbly prepared, top-quality seafood. With the publication of their
newly revised cookbook, they bring many of their delicious restaurant
classics to the home cook. A must for seafood lovers!”
--Nina Simonds, Asian food authority and author of A Spoonful of Ginger
“Even a fish wouldn’t get caught if he kept his mouth shut! That's an old
weatherman’s expression--but I’ll never keep my mouth shut about Legal Sea
Foods. Roger and his fish caught my fancy over twenty years ago. The BEST
lobster rolls in the world! The cookbook is a great idea and the next best
thing to dinner at a Legal Sea Foods restaurant.”
--Willard Scott, Today Show
The New York Times Seafood Cookbook
Over the years, New York Times cookbooks have won fans for
their wide and winning recipe range. The New York Times Seafood
Cookbook, edited by New York Times food writer Florence
Fabricant, upholds the tradition, offering more than 250 recipes for
nearly 100 kinds of fish and shellfish, presented alphabetically,
from anchovies and barnacles to squid and yellowtail tuna.
Additional chapters treat caviar and smoked fish and mixed seafood
dishes, such as bouillabaisse, gumbos, and noodle preparations. The
recipes come from contributors including chefs Mario Batali, Tom
Colicchio, Nobuyuki Matsuhisa, and Fabricant herself.
From a vast recipe selection, dishes like Malaysian-Style Ginger
Crab with Chile Sauce, Saucy Scallops with Spicy Bacon Corn Relish,
and Roasted Cod with Niçoise Vinaigrette typify the "modern" dishes,
while Corn and Lobster Chowder, Southern Fried Catfish and
Hushpuppies, and a particularly nice seafood paella, exemplify more
traditional fare. This is food that works for many occasions and
that most readers can prepare pleasurably. Particularly useful,
however, is the book's introductory material, which presents a wide
range of topics--on today's expanded seafood market, environmental
concerns, and acquaculture, among them--in concise, up-to-the-minute
form. The usual rules concerning shopping, portion size, cooking
techniques and the like are here too, but receive particularly
sensible attention. (The wise shopper, says Fabricant, knows how to
substitute one species for another when the market lacks a
planned-on choice, finding substitutes that behave similarly in the
pan to unavailable types.) The book's alphabetical organization
(each entry also features a species "profile") allows readers to
find specific information without hunting. Illustrated with color
photos, the book offers truly useful information as well as that
wide recipe range, as welcome now as ever. --Arthur Boehm
From Publishers Weekly
As Fabricant, a longtime writer for the dining section of the New
York Times, notes in her introduction, the way Americans buy, cook
and eat seafood has changed drastically over the last 50 or so
years. Indeed, the recipes in this collection make use of a wide
range of fish types and suggest numerous useful preparation methods.
It's a shame, though, that the recipes have not been dated, as that
might have made the book more useful in terms of culinary history.
The recipes themselves, however, are streamlined and reliable.
Within each chapter (fish, shellfish, caviar and smoked fish and
mixed seafood preparations), recipes are grouped by the type of fish
they feature, which are arranged in alphabetical order, so that the
largest chapter, the one on fin fish, begins with anchovies
(including a recipe for Puntarelle with Anchovies) and ends with
yellowtail (Grilled Yellowtail with Mexican Marinade). Most fish
types are introduced with an overview of the various types and
possible substitutes, as in the explanation of flounder
nomenclature. Some of the recipes come from famous-name chefs, such
as a Croque-Monsieur with Salmon and Caviar from Eric Ripert of New
York's fish temple Le Bernardin, and a Bean and Calamari Soup from
Cesare Casella of the Tuscan restaurant Beppe. Other recipes, such
as Alaskan Halibut and Salmon Gefilte Fish Terrine, illustrate a
melting-pot cuisine particular to New York. A solid introduction
provides tips for purchasing seafood and judging doneness and makes
this generally excellent volume even more useful.
Copyright 2003 Reed Business Information, Inc.
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