There's nothing more pleasurable--or nourishing--than a clambake. The same goes for a shrimp boil at Bayou Petit Caillou, an oyster gala on Maryland's Eastern Shore, and real fried smelts at The Port Washington Smelt Fry. It's seafood, it's festive, and it's time for seconds. A celebration of 23 seafood celebrations, with over 100 recipes--from a classic Maine clambake to an informal swordfish barbecue among dockworkers in San Pedro, California--CLAMBAKES & FISH FRIES is Susan Herrmann Loomis's first Passionate Cookbook, and passionate it is. Selection of the Book-of-the-Month Club's HomeStyle Book.
SUSAN HERRMANN (formerly Loomis), BIOGRAPHY
www.onruetatin.com Www.nutsinthekitchen.com
I am a France-based, award-winning author with nine books to my credit, as well as a professionally trained chef and cooking school proprietor. Originally from Seattle, Washington, I moved to France in the early 1980's to study cooking, stayed on to open a restaurant, and then to work with Patricia on her first book, THE FOOD LOVER'S GUIDE TO PAIRS. I returned to live in France again in 1993, and opened my cooking school in 2001.
Included among my books are THE GREAT AMERICAN SEAFOOD COOKBOOK, FARMHOUSE COOKBOOK, CLAMBAKES AND FISH FRIES, FRENCH FARMHOUSE COOKBOOK, ITALIAN FARMHOUSE COOKBOOK, (all Workman Publishing, Inc.) and ON RUE TATIN (Broadway Books. 2001) a narrative about my life in France, with recipes, which won the IACP best literary food book for 2002. It was followed by a sequel, TARTE TATIN (Harper Collins UK, 2003), by COOKING AT HOME ON RUE TATIN, (William Morrow, May 2005)and most recently by NUTS IN THE KITCHEN (William Morrow 2010).
I contribute to many newspapers and magazines including COOKING LIGHT, METROPOLITAN HOME, THE NEW YORK TIMES, GOURMET, and BON APPETIT, and have appeared on Good Morning America (ABC), Home Matters, Epicurious/Discovery, The Splendid Table with Lynn Rosetto Kasper" (MPR); "Food Talk with Arthur Schwartz" (WOR); and "Good Food Hour with Evan Kleinman" (KSRO);
My cooking school in Louviers, Normandy and in Paris is a cultural and hands-on culinary program. Participants spend five delicious days cooking and enjoying the meals we've made together, along with wines from throughout France, visiting local markets and artisan food producers, and getting an in-depth look at and feeling for all that is wonderful about France. My cooking classes in Paris will be similar, with hands-on classes in Patricia's gorgeous kitchen, visits to producers, and an insider's look at Paris and its gastronomy. www.onruetatin.com I am also a founding member of notakeout.com a website devoted to making mealtimes manageable and delicious!
