From the Inside Flap
Resident of the coastal Northeast have long enjoyed the bounty of the sea. From finfish to shellfish, in everything from chowders and salads to kebabs and casseroles, New England cooks know how to make delicious use of every catch. And no one is better qualified to detail every aspect of this varied aquatic feast than The Boston Globe.
Culled from the newspapers respected pages, The Boston Globe Illustrated New England Seafood Cookbook is a rich collection of some of the best American recipes ever published. Its tasty bill of fare includes classic Maine crab cakes, a New England stovetop clambake, lobster salad rolls, and cornmeal scrod, plus many more traditional and trendy dishes that every seafood lover will savor.
In addition, this book offers a collection of signature dishes by some of Bostons top celebrity chefs, including Ken Oringer, Lydia Shire, and Jasper White, the man who put clam shack cuisine on the culinary map. Read Jaspers ocean-inspired thoughts in a revealing foreword, then feast on regional specialties that come together just as swell at home as they might in any waterfront restaurant.
Like New England itself, this cookbook is practical and beautiful. It features innovative and time-tested recipes paired with appetizing photographs, helpful facts, and real kitchen stories that enhance every chapter. Crack it open and you can almost smell a salty breeze coming in off the Atlantic. Who say summer has to be seasonal?
About the Author
The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston.