Mccormick & Schmick's Seafood Restaurant Cookbook [Hardcover]

Bill King (Author), Rick Schafer (Photographer)

Book Description

Publication Date: April 2008

Freshness. Quality. Elegance. The McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter, the savor of Lobster and Shrimp Cr?pes, and the classic charm of Swordfish Ricotta. This beautiful book contains more than ninety recipes, ranging from the Oyster Po? Boy Sandwich to the Crab, Mango, and Avocado Tower. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the executive chef of the McCormick & Schmick's Seafood Restaurants across the country. This cookbook is perfect for the home-cook, whether cooking for entertainment, or just for the family.

--This text refers to an alternate Hardcover edition.

Editorial Reviews

About the Author

Rick Schafer's career in photography began with a ten-year apprenticeship under renowned photographer, Ray Atkeson. Schafer's work has been published internationally over the last twenty years. Recent works include these exhibit format books: Oregon IV; Our Portland; Oregon Golf; Magnificent Places: Oregon Coast; and Portrait of Oregon.

Nathan Long has worked as a screenwriter for fifteen years, during which time he has had three movies made a handful of live-action and animated TV episodes produced. He has written four novels, and several award-winning short stories. He lives in Hollywood.

William King was born in Stranraer, Scotland, in 1959. His short stories have appeared in The Year's Best SF, Zenith, White Dwarf and Interzone. Bill worked for Games Workshop for several years as a game designer and went on to write novels and short stories. He is the originator of the much-loved Gotrek & Felix adventures and the Space Wolf novels. He currently lives in Scotland with his wife.

--This text refers to an alternate Hardcover edition.

Product Details

• Hardcover: 200 pages
• Publisher: Arnica Pub Inc; 2 edition (April 2008)
• Language: English
• ISBN-10: 0979477158
• ISBN-13: 978-0979477157
• Product Dimensions: 9.6 x 7.6 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #540,095 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

30 of 31 people found the following review helpful:

3.0 out of 5 stars Loaded with errors!, November 24, 2007

By 

GMO "Home chef" (NH) - See all my reviews

This review is from: Mccormick & Schmick's Seafood Restaurant Cookbook (Hardcover)

I bought this book after having visited several McCormick & Scmick's restaurants, and really loved their food. The recipes are easy to follow, simple to make and are very tasty.
The reason for my rating, is that their are HUGE errors throughout the entire book. A few examples: Crab Rangoon recipe calls for yellow cornmeal in the ingredients list but makes no mention of it in the instructions. The recipe for Stuffed Salmon with Crab & Shrimp has no salmon in it! The photo on the facing page shows a stuffed salmon fillet, but the recipe calls for halibut.
This book suffers from poor editing. It smacks of being rushed for publication before the editing was completed.
This book would be a great addition to any home cooking library, but be prepared to find confusing recipes.

21 of 23 people found the following review helpful:

5.0 out of 5 stars Seafood Lovers Rejoyce!, January 12, 2006

By 

Shirley Priscilla Johnson "Author/Reviewer -... (USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)   

This review is from: Mccormick & Schmick's Seafood Restaurant Cookbook (Hardcover)

If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home.
We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout, to name only a few. This book is not stingy with its recipes and you will be amazed how many are shared with you and the concise and easy to following instructions for you to make these dishes.
You will also find a section on some mouth-watering deserts, such as, "Three Berry Cobbles," and "Deep-Dish Apple Pie." Hungry yet? The photos that I saw were bright and clear and certainly brought the food to light in a very visual way. All in all, for the seafood lover who would like to enjoy these wonderful meals at home, this cookbook is for you. Very well done.

12 of 13 people found the following review helpful:

2.0 out of 5 stars too many errors, January 20, 2008

By 

S. Storz "sss" (Maryland, USA) - See all my reviews
(REAL NAME)   

This review is from: Mccormick & Schmick's Seafood Restaurant Cookbook (Hardcover)

There are too many errors in this cookbook. For example the Jamaican Rum sauce starts with remove from the heat but at no time does it list when to start the sauce on heat. It seems like there is a step missing from every recipe which is shame because this could have been a really good seafood cook book. Does anyone know who to contact about the missing steps?