The Modern Seafood Cook: New Tastes, New Techniques, New Ease (Hardcover)

by Edward Brown (Author)

Editorial Reviews

From Publishers Weekly
Home cooks are given extensive preparation for servingperfect, often simple seafood dishes with this collection from Brown, chef at Rockefeller Center's Sea Grill in N.Y.C., and Boehm, of Peter Kump's New York Cooking School. Nearly a quarter of the book is taken up with the section "Getting Ready," which covers shopping, storing, cooking methods, strategies and advice on creating a seafood pantry. The recipes that follow are straightforward, tempting and uncomplicated, aimed at highlighting the central ingredient. Included are some new twists: Pumpkin Soup with Bay Scallops and Mushrooms; Lobster with Vanilla Sauce; and Soft-Shell Crab Club Sandwiches (with bacon, tomato, Bibb lettuce and tarragon). Recipes for Popcorn Shrimp, Grilled Crab 'N Cheddar on White and Farfalle with Creamy Oysters and Smoked Salmon seem sure to please a variety of tastes. Substitutions and variations are suggested in the "Cook's Option" for each recipe. Quick reference listings group recipes in such useful categories as "Low Calorie," "Quick to Do" and "Children Will Love." Illustrations not seen by PW.
Copyright 1995 Reed Business Information, Inc.

From Library Journal
Brown is executive chef of the SeaGrill at Rockefeller Center in New York, and his specialty has always been seafood. With coauthor Boehm, he presents a detailed and approachable guide to preparing and cooking all sorts of shellfish and fish; his tour of several markets-from a high-quality fish store to the supermarket seafood section to the wonders of Chinatown-is particularly informative and practical. The recipes, organized mostly by cooking technique, are inventive and delicious, and although there's even a chapter on sushi and sashimi, many are neither complicated nor time-consuming to make. Several good fish cookbooks (Bettina Jenkins's The Complete Seafood Cookbook, LJ 10/15/95; Jane Brody's Jane Brody's Good Seafood Book, LJ 10/15/94; Mark Bittman's Fish, LJ 6/1/94) have appeared recently, but most collections should add this one too.
Copyright 1995 Reed Business Information, Inc.

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Product Details

• Hardcover: 339 pages
• Publisher: Clarkson Potter; 1st edition (November 21, 1995)
• Language: English
• ISBN-10: 051770241X
• ISBN-13: 978-0517702413
• Product Dimensions: 9.5 x 7.8 x 1.2 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 3.7 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #831,971 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Who knew that complicated fish recipes could be so simple?, July 1, 1999

By A Customer

I have never written a book review before, but I am writing this one because I love Edward Brown's fish cookbook and hope that other people will buy it so it never goes out of print. Brown writes clearly without being clinical. The recipes I have tried were quite easy to follow, but the end results were very elegant and have earned me many compliments from dinner guests. The book includes a very useful guide about how different varieties of fish taste, and most recipes suggest substitutes in case the particular recommended fish is unavailable. The pleasure Brown take in his cooking is evident from the brief anecdotes that often accompany the recipes, but he never gets too hokey.

5.0 out of 5 stars aFISHianado, May 31, 2003

By A Customer

This book is the first Seafood book that makes it easy for me to want to even ty cooking fish at home...the guidance and expertise are superb, the recipes are easy and they work...this book sits on my kitchen counter and is TIMELESS! A must for any real cook

0 of 6 people found the following review helpful:

1.0 out of 5 stars Reads Like A Bad Textbook....Don't Waste Your Money, January 9, 2000

By	Janette (New York City) - See all my reviews

This one is a looser...reading it made me feel like eating hard-boiled cork. Brown seems to think that everyone has a restaurant-size kitchen with all the gadgets and tools, and BIG budgets. There are also quite a few errors about seafood. Bad organization also made this book hard to read and very confusing.