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New England Seafood Cookbook
New England Seafood Cookbook

New England Seafood Cookbook

By

COOKING

144 Pages, 9 x 10

Formats: Cloth, PDF

Cloth, $26.95 (US $26.95) (CA $29.95)

ISBN 9781572438958

Rights: WOR

Triumph Books (Apr 2003)
Triumph Books Entertainment

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9781572438958
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Overview

This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston’s top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.

Author Biography

The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston.
See Author

Press Releases

Have you ever wished you could cook up authentic chowder, quick-fix crabcakes, or a stovetop clambake at home? How about Summer Shack-style bouillabaisse, eastern halibut braised in white wine with Maine shrimp, scallop ravioli with pomegranates, or an open-faced crab and asparagus sandwich?

The Boston Globe Illustrated New England Seafood Cookbook (foreword by renowned Summer Shack chef-owner Jasper White) can’t promise to make you into a great chef, but it can give you tried-and-true recipes, expert advice, and practical kitchen tips that will put you well on your way to preparing your favorite ocean-inspired meals.

Only the best recipes from the award-winning pages of The Boston Globe made the final cut for New England Seafood Cookbook, a one-stop trove of culinary treasures culled from the finest kitchens of New England and packed with full-color photographs throughout.

You can almost smell the salty breeze coming in off the Atlantic when you crack open this book and read some of the delicacies in its all-star lineup. Selections include:

 
♦ Salmon burgers with sour cream dill sauce

♦ Shrimp BLTs with smashed avocados

♦ Swordfish with braised fennel in orange juice

♦ Shrimp with sugar snap peas

♦ Monkfish piccata

♦ And, of course, lobster rolls of every kind

Each chapter ends with innovative signature-dish recipes by some of Boston’s top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams. On other pages you’ll find classics, surprises, and “Really Retro” selections that your family won’t forget.

Rounding out the star-studded lineup of culinary greats are Sheryl Julian, Julie Riven, Jim Scherer, Joe Yonan, and many other Boston Globe staff and contributors whose words and photographs have been inspiring amateur chefs for years.