The New Legal Sea Foods Cookbook
200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts
Authors
More about the book
This comprehensive guide to buying, cooking, and enjoying seafood features over 200 recipes from a renowned restaurant known for its commitment to freshness and safety. Established in 1968 in Cambridge, Massachusetts, the restaurant has expanded to twenty-six locations along the Eastern Seaboard and has been recognized as one of America’s classic dining establishments. The cookbook showcases innovative recipes added to the menu over the past fifteen years, including traditional favorites like Smoked Bluefish Paté and Clam Chowder, alongside contemporary dishes such as Crabmeat with Morel Mushrooms and Spicy Fried Grouper with Jalapeño Mayonnaise. Regional specialties, like Hog Snapper Pepe and Baltimore Crab Cakes, are also highlighted. The collection includes a wide variety of appetizers, salads, pasta and rice dishes, soups, sandwiches, vegetables, side dishes, and desserts. Additionally, it offers an overview of various fin fish and shellfish, detailing the best cooking techniques for each type, from baking to grilling. The guide provides essential tips on identifying fresh fish, proper storage, preparation methods, and utilizing leftovers safely and deliciously. More than just a cookbook, this is an invaluable resource from experts in seafood.
Book purchase
The New Legal Sea Foods Cookbook, Roger Berkowitz, Jane Doerfler
- Language
- Released
- 2003
- Binding
- (Hardcover),
- Book condition
- Damaged
- Price
- €4.43
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- Title
- The New Legal Sea Foods Cookbook
- Subtitle
- 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts
- Language
- English
- Authors
- Roger Berkowitz, Jane Doerfler
- Publisher
- Clarkson Potter
- Released
- 2003
- Format
- Hardcover
- Pages
- 320
- ISBN10
- 0767906918
- ISBN13
- 9780767906913
- Series
- Categories
- Tags
- Cookbooks, References & Manuals, USA, Food, American Literature, Food and Drink, Sustainability, Fish, Grilling, Boston, Appetizers, Seafood
- Description
- This comprehensive guide to buying, cooking, and enjoying seafood features over 200 recipes from a renowned restaurant known for its commitment to freshness and safety. Established in 1968 in Cambridge, Massachusetts, the restaurant has expanded to twenty-six locations along the Eastern Seaboard and has been recognized as one of America’s classic dining establishments. The cookbook showcases innovative recipes added to the menu over the past fifteen years, including traditional favorites like Smoked Bluefish Paté and Clam Chowder, alongside contemporary dishes such as Crabmeat with Morel Mushrooms and Spicy Fried Grouper with Jalapeño Mayonnaise. Regional specialties, like Hog Snapper Pepe and Baltimore Crab Cakes, are also highlighted. The collection includes a wide variety of appetizers, salads, pasta and rice dishes, soups, sandwiches, vegetables, side dishes, and desserts. Additionally, it offers an overview of various fin fish and shellfish, detailing the best cooking techniques for each type, from baking to grilling. The guide provides essential tips on identifying fresh fish, proper storage, preparation methods, and utilizing leftovers safely and deliciously. More than just a cookbook, this is an invaluable resource from experts in seafood.