The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish - Hardcover

Hardcover

ISBN 10: 0312312318 ISBN 13: 9780312312312

Publisher: St. Martin's Press, 2003

Synopsis

From the renowned food pages of The New York Times comes this comprehensive and appealing seafood cookbook. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses.

Among the chefs included are Mario Batali, Alain Ducasse, Tom Colicchio, Dave Pasternak, Mark Militello and Nobuyuki Matsuhisa.

Complete with detailed background information as well as notes on technique and serving, this lively and varied cookbook is a must for home cooks and seafood fans everywhere.

About this title

Review:

Over the years, New York Times cookbooks have won fans for their wide and winning recipe range. The New York Times Seafood Cookbook, edited by New York Times food writer Florence Fabricant, upholds the tradition, offering more than 250 recipes for nearly 100 kinds of fish and shellfish, presented alphabetically, from anchovies and barnacles to squid and yellowtail tuna. Additional chapters treat caviar and smoked fish and mixed seafood dishes, such as bouillabaisse, gumbos, and noodle preparations. The recipes come from contributors including chefs Mario Batali, Tom Colicchio, Nobuyuki Matsuhisa, and Fabricant herself.

From a vast recipe selection, dishes like Malaysian-Style Ginger Crab with Chile Sauce, Saucy Scallops with Spicy Bacon Corn Relish, and Roasted Cod with Niçoise Vinaigrette typify the "modern" dishes, while Corn and Lobster Chowder, Southern Fried Catfish and Hushpuppies, and a particularly nice seafood paella, exemplify more traditional fare. This is food that works for many occasions and that most readers can prepare pleasurably. Particularly useful, however, is the book's introductory material, which presents a wide range of topics--on today's expanded seafood market, environmental concerns, and acquaculture, among them--in concise, up-to-the-minute form. The usual rules concerning shopping, portion size, cooking techniques and the like are here too, but receive particularly sensible attention. (The wise shopper, says Fabricant, knows how to substitute one species for another when the market lacks a planned-on choice, finding substitutes that behave similarly in the pan to unavailable types.) The book's alphabetical organization (each entry also features a species "profile") allows readers to find specific information without hunting. Illustrated with color photos, the book offers truly useful information as well as that wide recipe range, as welcome now as ever. --Arthur Boehm

About the Author:

Florence Fabricant is a food writer for The New York Times. She is the author of five previous books, including The Great Potato Book and New Home Cooking. She lives in New York City.

About this edition

• Publisher: St. Martin's Press
• Publication date: 2003
• ISBN 10: 0312312318
• ISBN 13: 9780312312312
• Binding: Hardcover
• Edition number: 1
• Number of pages: 342
• Editor: Fabricant Florence