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New York Times Seafood Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World
     

New York Times Seafood Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World

by Florence Fabricant (Editor)
 

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

Overview

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.

Editorial Reviews

Publishers Weekly
As Fabricant, a longtime writer for the dining section of the New York Times, notes in her introduction, the way Americans buy, cook and eat seafood has changed drastically over the last 50 or so years. Indeed, the recipes in this collection make use of a wide range of fish types and suggest numerous useful preparation methods. It's a shame, though, that the recipes have not been dated, as that might have made the book more useful in terms of culinary history. The recipes themselves, however, are streamlined and reliable. Within each chapter (fish, shellfish, caviar and smoked fish and mixed seafood preparations), recipes are grouped by the type of fish they feature, which are arranged in alphabetical order, so that the largest chapter, the one on fin fish, begins with anchovies (including a recipe for Puntarelle with Anchovies) and ends with yellowtail (Grilled Yellowtail with Mexican Marinade). Most fish types are introduced with an overview of the various types and possible substitutes, as in the explanation of flounder nomenclature. Some of the recipes come from famous-name chefs, such as a Croque-Monsieur with Salmon and Caviar from Eric Ripert of New York's fish temple Le Bernardin, and a Bean and Calamari Soup from Cesare Casella of the Tuscan restaurant Beppe. Other recipes, such as Alaskan Halibut and Salmon Gefilte Fish Terrine, illustrate a melting-pot cuisine particular to New York. A solid introduction provides tips for purchasing seafood and judging doneness and makes this generally excellent volume even more useful. (July) Forecast: This book has the range and expertise one would expect from a book culled from the New York Times. Like previous Times collections, this one is likely to become a mainstay. Copyright 2003 Reed Business Information.
Library Journal
With fish becoming an evermore popular part of our diet, the latest cookbook from the New York Times is especially timely. Fabricant's wide-ranging collection includes delectable recipes, both simple and sophisticated, from an impressive list of contributors, including well-known Times food writers like Craig Claiborne and Amanda Hesser, chefs from top restaurants across the country, and other culinary professionals. The fish and shellfish recipes are organized alphabetically by type in two separate chapters; there are shorter chapters devoted to caviar and smoked fish, mixed seafood dishes, and sauces and stocks. Fabricant's introduction covers choosing and preparing seafood, including basic cooking methods, as well as environmental and health concerns and the like; miniessays adapted from the paper, on such topics as "Skate Joins the A-List," appear throughout. Highly recommended. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780312312312
Publisher:
St. Martin's Press
Publication date:
06/18/2003
Edition description:
First Edition
Pages:
352
Product dimensions:
7.70(w) x 9.30(h) x 1.10(d)

Related Subjects

Meet 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.

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