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Title: The New Legal Sea Foods Cookbook by Roger Berkowitz, Jane Doerfer ISBN: 0-7679-0691-8 Publisher: Broadway Pub. Date: 13 May, 2003 Format: Hardcover Volumes: 1 List Price(USD): $26.00 |
Average Customer Rating: 5 (2 reviews)
Rating: 5
Summary: A bonanza of information and recipes
Comment: Berkowitz, owner of Legal Sea Foods and Doerfer, who coauthored the 1988 Legal Sea Foods cookbook, offer a volume packed with detailed information on choosing and cooking seafood, including health, safety and technique advice and an alphabetized guide to fish and shellfish. Clearly written recipes offer serving, presentation and variation tips and run the gamut from classics like Clam Chowder and Boiled Lobster and Baked Haddock to Stir-Fried Monkfish with Beans and Lemongrass, and Arctic Char Burritos.
The book is organized traditionally, from appetizers to dessert and includes chapters for leftovers (fish cakes, crepes, latkes and more), soups and sandwiches and sauces and coatings (Tartar, Sesame Seed Avocado, Mango Salsa, Cracker Crumb topping).
Most of the recipes are simple but innovative, like Steeped Shrimp with Fruit, Broiled Tuna with Tomatillos and Peppers, Citrus Soft-Shell Crabs. Some are luxurious - Crabmeat with Morel Mushrooms or Lobster Edgardo (with scallops, wine and cream), while others are more earthy, like Mackerel Stew, Baked Cod Parmesan, Oyster and Mushroom Casserole, and still others are just sublimely uncomplicated, like Summer Flounder in Butter Sauce or Marinated Grilled Shrimp or Seafood Seviche.
Wonderfully complete, this is a book for everyone. It assumes no knowledge, but never talks down to the reader. The design is attractive, with illustrations by Edward Koren, the advice is crisp and invaluable, and the range of dishes is extensive.
Rating: 5
Summary: Legal's Cookbook
Comment: I bought this book as a gift at a Legal's Seafood Resaurant and was so pleased I was tempted to keep it myself! The highlights of the book are the professional advice the authors offer about purchasing, preparing, and storing seafood. It answered a lot of questions I had about what to do with a specific variety of fish and how long to keep fish. I haven't tried the recipes yet, but they look delicious. Included are recipes for the restaurant's popular clam chowder, crab cakes, cheesy mashed potato, key lime pies and other desserts, and many other recipes for all varieties of fish/shellfish. I would recommend this book to anyone who enjoys seafood meals or wants to try eating less fattening meats.
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Title: The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses by Brooke Dojny, Susan Herrmann Loomis ISBN: 1580174736 Publisher: Storey Books Pub. Date: April, 2003 List Price(USD): $16.95 |
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Title: The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times by Florence Fabricant ISBN: 0312312318 Publisher: St. Martin's Press Pub. Date: 04 July, 2003 List Price(USD): $30.00 |
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Title: Great Greens: Fresh, Flavorful, and Innovative Recipes by Georgeanne Brennan, Todd Koons, Frankie Frankeny ISBN: 0811839079 Publisher: Chronicle Books Pub. Date: May, 2003 List Price(USD): $19.95 |
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Title: Legal Seafood Cookbook by George Berkowitz ISBN: 0385231830 Publisher: Main Street Books Pub. Date: 01 March, 1988 List Price(USD): $16.95 |
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Title: Cooking Light Fish & Shellfish Cookbook by Cooking Light, Oxmoor House, Susan M. McIntosh ISBN: 0848727258 Publisher: Oxmoor House Pub. Date: May, 2003 List Price(USD): $12.95 |
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