From finfish to shellfish, chowder to stews, this volume brings together a classic collection of mouth-watering seafood recipes. Each chapter opens with a beautifully photographed dish, a selection of fantastic seafood recipes, plus an exclusive recipe from a celebrated New England chef. Not only does the "New England Seafood Cookbook" feature classic recipes like Maine Crabcakes and Fish Gumbo, but also a selection of new and updated dishes that are sure to tempt even the most discriminating of palates.
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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 newspaper’s 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 Boston’s top celebrity chefs, including Ken Oringer, Lydia Shire, and Jasper White, the man who put clam shack cuisine on the culinary map. Read Jasper’s 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
Jasper White is a celebrated New England seafood chef and noted cookbook author.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Fabulous, Authentic, Yummy New England seafood recipes!,
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This review is from: New England Seafood Cookbook (Hardcover)
I live in New England and wanted a cookbook that would reflect Rhode Island's delicious seafood cooking style. This amazing cookbook hits it right on the mark! No hard to find ingredients here. A Fabulous cookbook for the cook who wants to create authentic New England seafood dishes! I am ordering two more for Christmas gifts!
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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crushed redpepper, large flameproof casserole, clam broth, hot dog rolls Key Phrases - Capitalized Phrases (CAPs): (learn more)
New England, Globe Correspondent, Cape Cod, Globe Staff, Dash of Worcestershire, Houghton Mifflin, The Way We Cook New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
crushed redpepper, large flameproof casserole, clam broth, hot dog rolls Key Phrases - Capitalized Phrases (CAPs): (learn more)
New England, Globe Correspondent, Cape Cod, Globe Staff, Dash of Worcestershire, Houghton Mifflin, The Way We Cook New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
This book cites 9
books:
See all 9 books this book cites
- Cooking under Pressure by Lorna J. Sass on page 98, and page 106
- Paella!: Spectacular Rice Dishes From Spain by Penelope Casas on page 103
- Recipes From a Very Small Island by Linda Greenlaw on page 45
- Noodles: The New Way by Sri Owen on page 29
- The Legal Sea Foods Cookbook by George Berkowitz on page 26
See all 9 books this book cites
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