Customer Reviews

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

5 star:		(3)
4 star:		(0)
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2 star:		(1)
1 star:		(0)

 

 

I actually ordered this for my 11 year old son who is addicted to fishing. It
has great recipes but also good information about each particular fish in a paragraph or two. Really a nice book, I can see why it won an award.

Pair great seafood dishes with anecdotes about the industry and the history of American seafood and add a regional touch with Mystic photos and you have an appealing guide which will easily reach beyond Mystic or New England residents to any seafood fan. Chapters celebrate the history and bounty of Mystic Seaport with gourmet recipes from the region, from Smoky BBQed Bluefish to Grilled Lobster with Avocado-Lime Mayonnaise. An outstanding guide.

"Here are great seafood recipes, anecdotes about fish and fishing, and the history of American seafood--which is just about the history of the country itself. Entertaining and informative reading."
-Linda Greenlaw, author of The Hungry Ocean, The Lobster Chronicles, All Fishermen are Liars, and along with her mother, Martha Greenlaw, Recipes from a Very Small Island.

"Jean Kerr's love of writing about the sea, maritime history and folklore, and food come sailing through in this wonderful book about fish and shellfish cookery. And the best part is that the recipes are timely, doable and simply prepared; now that is my kind of cooking!"
-Mary Ann Esposito, host and creator of the PBS series Ciao Italia and the author of nine cookbooks including Ciao Italia Pronto!

"Get out your lobster pot, your clam and oyster knives and a big appetite. Mystic Seafood is as delicious to read as it is to cook from. Jean Kerr's description of a traditional New England clam bake, odd tidbits about oysters, lobsters and scallops will have you shaking your head: "Hey, I didn't know that!" This is a terrific addition to the legends of great cookbooks devoted to the subject of New England seafood!"
-Kathy Gunst, Cordon Bleu trained chef, and author of nine cookbooks, including Stonewall Kitchens Favorites and former culinary editor of Food and Wine magazine.

"Jean Kerr has a wonderful sense of food, particularly from a historic viewpoint with her knowledge of the old and tried combinations that have made New England and Mystic Seaport great places to sit down and have a simply made, but delicious soup, casserole, baked, fried steamed or grilled piece of fish."
-Master Chef James Haller, author of five cookbooks including The Blue Strawbery Cookbook and Cooking in the Shaker Spirit.

About the authors

Jean Kerr's first food column appeared in the 1980s in re:Ports Arts and Entertainment Weekly. She was previously Food Editor for Portsmouth Magazine and a regular contributor to Accent magazine. She is currently the editor of Taste magazine, a food and wine magazine covering northern New England. She is also the author of the forthcoming Union Oyster House Cookbook and Windjammer Cooking.

Spencer Smith is a publishing executive based in Maine. He was the Editor of Fodor's Seaside America and The Yachtsman's Winterbook, He served as a board member of the National Maritime Historical Society, and has worked on book publishing projects at South Street Seaport Museum and Mystic Seaport.

I was quite disappointed in this cookbook. I was expecting a cookbook with many New England fish and seafood recipes with pictures and stories. This is not a cookbook that captures your attention. The recipes that I have tried are not really outstanding.