A Seafood Celebration: Healthful, Festive, Easy-To-Prepare Recipes for the Casual Cook or the Connoisseur [Hardcover]

Sheryl London (Author), Mel London (Author)

Book Description

Publication Date: September 1998

For the accomplished cook and the beginner, for the avid fisherman and the conscientious consumer, preparing and cooking fish and shellfish is now easier than ever before. More than 275 recipes for sauces, soups, stews, bisques, chowders, and entrees. 100 line drawings.

Editorial Reviews

From Library Journal

The Londons are the authors of a variety of cookbooks, including the very good The Versatile Grain and the Elegant Bean ( LJ 4/15/92). Now their focus is fish and shellfish, and they provide a great deal of information on the topic, along with an enticing array of recipes. Introductory sections cover the practical aspects of buying or catching, preparing, and cooking seafood in general, while the recipe chapters include detailed descriptions of individual types. The recipes live up to the book's subtitle, for most are both uncomplicated and sophisticated. Fish cookbooks abound, but this is a particularly good one. BOMC HomeStyle Bks. alternate.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Booklist

Need to distinguish between he- and she-crabs? Or to understand why a whelk is different from a conch? The Londons parlay their love of fish into yet another culinary treat (their first was The Fish-Lovers' Cookbook) by surrounding more than 275 recipes with information guaranteed to amaze and amuse, entertain and educate. In just one volume, ichthyophagists (those who eat or subsist on fish) will learn about buying, cleaning, and storing fish, be introduced to exotic finned creatures (including Arctic char, buffel, and elvers), and be enticed by seafood dishes influenced by world cuisines. Often, the nouvellesque names are longer than the directions: warm potato-crusted shark salad on pungent greens, baked mullet spetsai with feta cheese, and pan-grilled orange roughy with warm green lentils, among others. Yet best-loved recipes are not forgotten--gumbos, risotto di frutti di mare, chowders, crab cakes, and gefilte fish, for instance. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 445 pages
• Publisher: Book Sales (September 1998)
• Language: English
• ISBN-10: 0785809279
• ISBN-13: 978-0785809272
• Product Dimensions: 9.4 x 7.8 x 1.7 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,680,650 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Seafood - Simple and Sublime, March 26, 2000

By 

Marc Minker (New York, NY) - See all my reviews

This review is from: A Seafood Celebration: Healthful, Festive, Easy-To-Prepare Recipes for the Casual Cook or the Connoisseur (Hardcover)

Sheryl and Mel London have done justice to fish! This is a must have cookbook for every chef. There are especially good sections on how to buy, prepare and cook fish in easy to follow and practical prose.

In addition to the selection and preparation of the ocean's bounty the book contains superb recipes for a simple meal - or an extravagant seafood feast. Favorites I have from the book include Cacciucco Alla Livornese, a spicy fish stew derived from an old Turkish recipe and Sauteed scallops with Ginger, red pepper and chives.

An excellent resource and a must have for every modern home cook.

1 of 1 people found the following review helpful:

5.0 out of 5 stars A Seafood Celebration, November 26, 2002

By 

GREG HOLT (ATASCADERO, CALIFORNIA United States) - See all my reviews

This review is from: SEAFOOD CELEBRATION (Hardcover)

A great book for restaurant operations. All of the recipes work. Also, great for giving service staff information about the varities of fish. I give it out to chefs as a reference book.