A red neon fish beckons from the shiny black cover of this volume by Taylor, which is produced by the North Carolina Sea Grant (NCSG). Funded through the National Oceanic and Atmospheric Administration and the state of North Carolina, NCSG "links expert university researchers to coastal communities." In her quarterly "Mariner's Menu" newsletter (which goes out to 3,000 subscribers), Taylor circulates the best recipes tested in their seafood lab kitchen. Volunteers meet monthly to explore their coastal bounty and educate cooks about the versatility of seafood. The traditional dishes included are for cooks of all levels. Recipes, which are easily accessible thanks to the book's enclosed spiral binding, include Baked Fillet of Flounder Stuffed with Crab, Baked Grouper with Green Onion and Mushroom, Italian Fish Stew and Shrimp and Oyster Jambalaya. Taylor helpfully begins her book with tips on cleaning and storing fish and answers such often-asked questions as "Is it healthy to eat shellfish?"
Copyright 2003 Reed Business Information, Inc.
Southern Living, May 2005
[Taylor is] the queen of seafood cookery. . . . Great recipes.
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