The Modern Seafood Cook: New Tastes, New Techniques, New Ease - Hardcover

Brown, Edward; Boehm, Arthur

Hardcover

ISBN 10: 051770241X ISBN 13: 9780517702413

Publisher: Clarkson Potter, 1995

Synopsis

A comprehensive yet unintimidating guide to making the most of any fish or shellfish, from one of the country's leading young seafood cooks. The more than 250 recipes in The Modern Seafood Cook are based on the techniques Brown has refined in his years at the helms of prominent New York restaurants, simplified for use in nonprofessional kitchens. 25 line drawings.

About this title

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.

About this edition

• Publisher: Clarkson Potter
• Publication date: 1995
• ISBN 10: 051770241X
• ISBN 13: 9780517702413
• Binding: Hardcover
• Edition number: 1
• Number of pages: 339