The Beach House Cookbook

The Beach House Cookbook
Average customer rating:

Great Summer Cookbook

Take this to the farmers' market!

Recipes which are quickly and easily prepared

Already well splattered. I keep it next to the salt.

Seafood - who could ask for more?

The Beach House Cookbook
Barbara Scott-Goodman
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Hardcover

Seafood | Meat, Poultry & Seafood | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
General | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
Seasonal | Special Occasions | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Coastal Living Cookbook: The Ultimate Recipe Collection for People Who Love the Coast

The Summer House Cookbook: Easy Recipes for When You Have Better Things to Do with Your Time

Beach Wisdom: Life Lessons From The Ocean

A Week at the Beach: 100 Life-Changing Things You Can Do by the Seashore

Beaches Beaches

ASIN: 0811843084

Book Description

A great day at the beach calls for great food especially delicious, quick dishes that leave time for fun in the sun. Barbara Scott-Goodman serves up more than 75 recipes for sensational meals for those spending a weekend at the coast or for whom the seaside is home. Recipes for appetizers, soups, sandwiches, main courses, salads, desserts, and cocktails feature farmstand fruits and vegetables, fresh fish and shellfish, and meats for the grill that celebrate summer's bounty. Steamed Mussels in Tomato-Fennel Broth and Chicken & Soba Noodle Salad with Spicy Asian Peanut Sauce make for delightful post-beach fare. Fire up the barbecue for Grilled Swordfish with Mango Salsa and voil ! instant backyard beach party. For dessert, Strawberry-Rhubarb Pie or Brownie Sundaes with Raspberry Sauce are guaranteed to please. With photos that capture the beauty of both the coast and the cuisine, The Beach House Cookbook offers all the right ingredients for fabulous dining with an ocean view.

Customer Reviews:

Great Summer Cookbook.......2007-07-24

Wonderful recipes. The lemon cake is the best. Probably not the best cookbook for those allergic to shellfish.

Take this to the farmers' market!.......2005-09-30

We bought a copy of this for our beach house hosts and liked it so much I had to get one for home, too. As another (more negative) reviewer noted, none of the recipes is earth-shatteringly new, but rather natural combinations of ingredients that you might not come up with on your own and want to try. In this way, the book reminds me of Cucina Fresca or Cucina Rustica, which are similar in sort of simply preparing good, fresh food. The author has a nice, casual writing style. Beautiful pictures, nicely laid out. I use this book a lot along with Italian Vegetarian (Jack Bishop) when I have some produce or a seasonal veg and am wondering how best to use it. Highly recommended.

Recipes which are quickly and easily prepared.......2005-09-07

There are numerous theme cookbooks on the market, so what makes Barbara Scott-Goodman's The Beach House Cookbook a winner? For one thing, it uses the theme of seaside freshness to create feasts based on seafood and fresh vegetables. So readers should have an affection for fresh seafood in order to appreciate The Beach House Cookbook. From an Oyster and Vegetable Bisque to Grilled Swordfish with Mango Salsa, emphasis is on recipes which are quickly and easily prepared, lending to beach picnics and vacation cooking.

Already well splattered. I keep it next to the salt........2005-07-01

This is a great cookbook! Made the lobster and roasted veg salad last night and got raves.
The best thing about it is just looking through the table of contents or leafing to a random page on your way out to shop - it sparks a better idea than you might have had for what to cook that night. Also, every recipe has a least one special "spark" idea or component that lifts the dish to a place that makes the meal special and memorable.

Seafood - who could ask for more?.......2005-07-01

The table of contents started me drooling (look in the See-Inside-the-Book above). The book makes good use of readily available seafood plus fresh fruits (for fruit cobbler or a sundae). Sure, the recipes may be found in a variety of cookbooks, but this pulls together the ones you want while at the ocean.
A few recipes use ingredients that I wouldn't have on hand (capers, chickpea flour), but most are straight forward. The color photographs really whet your appetite.
This was favorably reviewed by the Baltimore Sun saying it "captures the evocative moods of summer."

Average customer rating:

Some of Nobu's signature dishes in a top quality book
Model of the excellent coffee table cookbook.
very satisfied with this provider
EXCEPTIONAL COOKBOOK
An absolute Gourmet cookbook!

Nobu: The Cookbook
Nobuyuki Matsuhisa , and Robert DeNiro
Manufacturer: Kodansha International
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Martha Stewart | Expert Advice | Home & Garden | Subjects | Books
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ASIN: 4770025335

Amazon.com

Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.

There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson, Amazon.co.uk

Book Description

With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his
exciting, cutting-edge Japanese cuisine.

Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.

While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his
world-famous Seafood Ceviche, Nobu Style.

In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the
selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.

Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.

Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

Customer Reviews:

Some of Nobu's signature dishes in a top quality book.......2006-03-03

Kodansha's corporate big wigs are Nobu fans so when he chose them to publish his first cook book, they decided to match the quality of the book to the quality of Nobu's ingredients. They used an eight colour separation process (absurdly expensive) for all the fish pictures, and try as you might you can't really see the dots that compose the image, at least not without a magnifying glass.

Nobu's aim is to proudly lay himself open to his public. He doesn't fear revealing his secrets because he's confident enough to know his style and character are unique to him. He wants to inspire amateur chefs.

Here are three of the simpler dishes that anyone could make.

1) Sea urchin in a shiitake mushroom cap, wrapped in steamed spinach, served on an egg sauce with a spoonful of salmon roe

2) Asparagus topped with salmon roe

3) Steamed monkfish liver with caviar

As the saying goes, the media is the message and the pictures actually help the amateur chef no end. With the superb pictures that accompany the recipes, you can execute these dishes almost from the name of the recipe alone. Without the pictures, you can't.

One caveat. Nobu is a name dropper. I've no doubt that Robert De Niro, Martha Stewart, Ken takakura, and Linda Evans really are his friends but he mentions famous names too often for my taste. On the other hand when I went to Nobu Tokyo during Nobu week, he was there and toured the dining room. He stopped by our table and signed a copy of his book for me. So he's not too proud to smile and have chat with us rabble; he really likes his customers.

Vincent Poirier, Tokyo

Model of the excellent coffee table cookbook........2005-10-30

'nobu THE cookbook' by Nobuyuki Matsuhisa is Nobu's first cookbook and as he has a new title on the bookstands now, I thought it was high time I got around to reviewing it.

For starters, I must say I rank photographic flash way down on my list of criteria for a good cookbook. I have very little use for cookbooks used to grace a coffee table, since I have no coffee table. So, If impressive looking cookbooks from famous chefs is your cup of tea, then this is an excellent book. Otherwise, it doesn't do a lot for me.

For starters, while the book deals almost exclusively with fish cookery and raw fish dishes, the introductory material on techniques, especially knife techniques is pretty thin. The story on sushi prep is that it takes years to learn everything you need to know about good knife techniques, and we are given but a half a page without even some pictures of the types of knives used in the three techniques described.

I will say that most of the recipes are relatively simple, as long as you have the right skills, but the ingredients for a lot of the dishes are somewhere between difficult and impossible to find. The poster boy for this state of affairs is abalone. Throughout my whole life, I have never seen fresh abalone available on the east coast fishmonger's counter. Now, I suspect this Pacific shellfish is endangered almost to the point of extinction. But, as Bob Kinkaid so eloquently says in his cookbook, high end restaurants can get things which are simply beyond the reach of the average shopper.

If this were a book on classic Japanese cookery, I would have a higher opinion of it, but it is a song to the virtues of Nobu Matsuhisa. It is a very pretty song, well graced with paeons from business partner Robert DeNiro, best bud, Martha Stewart, and about twenty testimonial blurbs from the culinary greats.

If your thing is good books on and about celebrity chefs, buy this book. But, if your interest is Japanese cooking in general, start with Shizuo Tsuji's 'Japanese Cooking, A Simple Art'.

very satisfied with this provider.......2005-10-11

The book was in perfect shape, and it arrived promptly. This was a very good transaction, thank you

EXCEPTIONAL COOKBOOK.......2005-03-29

The recipes in this cook book are truly exceptional. The photography is beautiful and they aid in designing the finished dishes so they look beautiful as well as apetizing. I had a dinner for my relatives and used about 5 recipes from this cook book in one night. You know you have a good cookbook when all the guests talk about is the food! The only caveat would be for folks who don't have access to a good asian grocery store to find the ingredients or those who don't have the patience to do detailed prep work. For the gourmet cook who loves to please thier guests with the best dining experience--this cookbook will rock your world.

An absolute Gourmet cookbook!.......2004-08-02

This is one of my favorite cookbooks - an absolute gourmet experience that will appeal to everyone who loves Nobu's cooking. For those who also loves cruises: the book features some of his recipes found on board Crystal Serenity where the Sushi Bar features menu selections prepared by a Nobu-trained chef, and the Asian restaurant, Silk Road, features a six-course menu with dishes selected by Nobu as well. Fabulous photographs make cooking really easy and enjoyable.

-EV/Cruising Cuisine-

Average customer rating:

Best Cookbook I own
Please bring it back!

The Loaves and Fishes Cookbook
Anna Pump , and Gen Leroy
Manufacturer: Macmillan General Reference
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
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ASIN: 0020100809

Customer Reviews:

Best Cookbook I own.......2005-09-18

I received this as a gift years ago when I was learning to cook. The recipes are not too difficult, and most are simply excellent. The author is also very good at giving you fairly accurate preparation times, so you have a good idea of what you are in for. The only caveat: this book is NOT for someone on a low-cholesterol diet. The recipes are full of butter and cream, which is probably why they are so good. Perhaps my only critique is that you may want to reduce salt on some of the recipes. But that is a minor quibble. This is a fabulous book that runs the gamut from salads to soups, roasts to an excellent carrot cake and amazing chocolate rum cake.

Please bring it back!.......1998-03-01

It's an excellent creative cookbook. I do not own one, but would love to. My sister in law has made some wonderful dishes from this book.

Average customer rating:

great gift
Sushi Kit Has everything you need for great sushi
Very good guide book
Great Buy!
Sushi in a snap.

Sushi Deluxe Book & Kit
Kumfoo Wong
Manufacturer: Sterling
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

The Best 50 Sushi Rolls (Best 50)
Sushi for Dummies
Joyce Chen Sushi Kit
The Complete Book Of Sushi
Sushi (Essential Kitchen Series) (Essential Kitchen Series)

ASIN: 1402729383

Book Description

Making sushi is the culinary art of beautifully presenting colors, textures, and subtle flavors to yield unmatched sensations. Now anyone can become a sushi chef who creates dishes that taste and look magnificent. From the best book on preparation to the equipment needed to carry it out, this kit has everything—except the fish! Start with Sushi Made Easy. This guide reveals how to make a feast and is itself a feast for the eyes, with exquisite line drawings and luscious photography that show exactly how to prepare each perfect piece of sushi. Then get to work serving with one 9" x 10" top-quality bamboo rolling mat, one 5-piece plastic rice mold, four pairs of black and gold lacquer chopsticks, four ebony-stone chopstick rests, and two lovely ceramic plates for dipping sauce.

Customer Reviews:

great gift.......2007-09-21

this is a great intro to sushi, i bought one for myself and gave another as a gift. It was perfect.

Sushi Kit Has everything you need for great sushi.......2007-09-12

Everything you need for great sushi. Including 4 sets of chopsticks. I'm thinking about getting another in order to have another matching set.

Very good guide book.......2007-08-23

Once we got our mind to doin it, this book has been of great help, easy to follow at least so far, we have not attempted all the sushi recipes as yet, but so far so good the first ones.

Great Buy!.......2007-05-17

This is a wonderful purchase for the beginning sushi chef! Very informative and easy to understand.

Sushi in a snap........2007-04-23

I bought this kit because my wife and I are addicted to Sushi, but the cost was killing us. To aleaviate the financial strain we decided to learn to make Sushi ourselves. This kit has it all; An easy to read how to booklet, bamboo rolling mat, dipping dishes, rice molds for sashimi and four sets of reusable chop sticks. All of this together in a very nice storage box package. As for solving our sushi desire it has. Although making sushi is a time consuming ordeal at first, once you get the hang of it you will want to throw sushi parties for all your friends. The hardest part of making sushi would be perfecting the sticky rice and locating all the ingredients at your local supermarket, but as far as cost goes you will spend a fraction of what it costs to purchase ready made sushi in a resteraunt or market.

Average customer rating:

Informative and well-written
Great Addition to My Food Allergy Library
Amazing Resource
Grateful to have found this book
From someone who "gets it"

Food Allergies For Dummies
Robert A., MD Wood , and Joe Kraynak
Manufacturer: For Dummies
ProductGroup: Book
Binding: Paperback

General | Nutrition | Health, Mind & Body | Subjects | Books

Food Allergies | Nutrition | Health, Mind & Body | Subjects | Books

Allergies | Disorders & Diseases | Health, Mind & Body | Subjects | Books

General | Health, Mind & Body | Subjects | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books
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Understanding and Managing Your Child's Food Allergies (A Johns Hopkins Press Health Book)
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How to Manage Your Child's Life-Threatening Food Allergies: Practical Tips for Everyday Life
The Peanut Allergy Answer Book: 2nd Edition
Peter Can't Eat Peanuts

ASIN: 0470095849

Book Description

Are you constantly worrying about what you or your loved ones eat? Is every dining experience an episode of anxiety for you? Being allergic to different types of food not only ruins the experience of eating, it can lead to dangerous, sometimes lethal, consequences.

With Food Allergies for Dummies, you can feel safer about what you eat. This concise guide shows you how to identify and avoid food that triggers reactions. This guide covers how to care for a child with food allergies, such as getting involved with his/her school’s allergy policies, packing safe lunches, and empowering him/her to take responsibility for his allergy. You will also discover:

The signs and symptoms of food allergies
How to determine the severity of your allergy
Ways to eat out and travel with allergies
How to create your own avoidance diet
Ways to enjoy your meal without allergic symptoms
How to prevent food allergies from affecting your child
The latest research being done to treat food allergies

Food Allergies for Dummies also provides an in-depth chapter on peanut allergy and how to spot traces of peanut in your food. With this book, you will feel safer and more comfortable while you eat. And, with plenty of helpful resources such as Web sites and allergy-friendly recipes, you’ll hardly have to worry about your diet!

Customer Reviews:

Informative and well-written.......2007-07-11

From the start of this book, I felt like I was sitting down for a one-on-one conversation with Dr. Wood. Having a severe peanut allergy himself, he offers a unique and very personal perspective not found in publications by other doctors. This book came along at the perfect time for us - with our oldest food-allergic child on the brink of entering public school, I am especially grateful for the practical information and advice in that arena.

This book is down-to-earth enough to serve as a starting point for food allergy "newbies", and well-organized enough to serve as a reference for us "veterans". I would recommend it to anyone affected by food allergies.

Great Addition to My Food Allergy Library.......2007-07-03

I am also a co-leader of a food allergy support group. I have read a lot of books on food allergies as well as have had a lot of great speakers come to our meetings addressing food allergies. I find this book to be one of the best available. It is very resourceful and easy to use and easy to understand. It covers a wide range of topics. There is information on testing, avoidance, sending your child to school with food allergies, alternative treatments, etc. I am glad to finally find a book that covers it all. You won't be disappointed with this one.

Amazing Resource.......2007-07-01

Fantastic! This book is purely an amazing resource for everyone: parents, care givers, friends and families and most of all, the person with food allergies. As a parent of a food allergic child, I've spent the last 6 years learning everything on my own, via FAAN and other resources. This book sums it up in one fell swoop! The authors cover what issues and challenges exist, how to understand them and most of all...how to live successfully with food allergies.

Information is clearly defined in lay terms and organized for quick review. Food Allergies, as a disease, is new to many physicians and this book helps explains details that doctors haven't dealt with yet, are unfamiliar with, or simply do not have the time to cover in a visit; such as various testing, managing school, reading labels, risk assessment, etc.

The Food Label Crib Sheet is must for all beginners too!

My local food allergy parent education group is in the process of purchasing this book for each school nurse within our school district (68,000 students) after they discovered that the head nurse felt this book would be a vital resource for her staff and parents, but didn't have the funding for the purchase.

I have a feeling this book will soon become common recommendation for people beginning on the path of successful living with Food Allergies.

Grateful to have found this book.......2007-05-03

If you read just 1 book about food allergies, make it this one. This book is my food allergy bible. Why?

1. It is comprehensive without being overwhelming. By this, I mean it covers a lot and it does so in an empowering way; you don't finish the book (or even a chapter) feeling paralyzed. You leave with information to make decisions about how you want to deal food allergies as they affect you, a family member, a friend, etc.

2. It is nice to see so much key information presented in one place. I tried obtaining the same information from other publications and websites. I could not find it all (I am not sure most of it exists elsewhere) - and I had to hunt all over the place to collect the golden nuggets that I could find.

3. I love that everything is presented in layman's terms - not the "medical speak" one finds in medical journals or research papers/studies (which clearly have value, but, for an "average Joe" like me, can be difficult to muddle through).

4. The authors present specific information - with details and quantitative references/benchmarks rather than generalizations. For example, they provide percentages about how likely one is to outgrow a particular food allergy, how likely one is to have a child with a food allergy (if you have an allergic disease) or another child with a food allergy (if you are a parent with one food allergic child already), etc. The information provided is also very practical; it takes into account that food allergic people do not live in a plastic bubble and talks about ways to deal with "everyday situations" (including social situations) as well as emergencies.

5. The book answers questions that you would ask if you had unlimited time with your own allergist or with Dr. Wood himself. So, do not worry if you cannot get an appointment with Dr. Wood (arguably the nation's leading authority on food allergies and asthma); in a sense, this book brings him to you. Topics cover everything you would expect, including the pros and cons associated with RAST testing and skin testing; how some allergies tend to travel together; hidden sources of allergens; promising research; challenges associated with day care and school environments (along with recommendations on how to deal with them).

From someone who "gets it".......2007-04-30

I have been leading an allergy support group,volunteering with non-profit organizations, writing a newsletter and raising a child with food allergies for the past six years, so I really felt like I had seen and read it all. However this book is a most welcome addition to my food allergy collection, in fact, it's on top!

If you are just starting out on this journey, you will have all of your questions answered and answers for those that you dont even know to ask.

If, like me, you've been at this for awhile, you will get more detail, all of the latest research, facts and figures and even some of the rationale behind decisions that our doctors make.

Of particular interest to me was the information on outgrowing food allergies, a whole chapter on peanuts, and one on potential cures and current research.

Best of all, in my view, are some of the personal stories from Dr Wood. When you hear the stories, of someone who has been there and also see that you can survive and thrive even with life-threatening food allergies, you cant help but finish the book with a sense of hope and confidence.

After my husband spent some time reading this yesterday said, "This book sure isnt for dummies!"

Sincerely,

Gina

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses

Average customer rating:

This book is exactly what I was looking for
Wherever You Are....You Too Can Enjoy New England!!!
perfect New England vacation companion
Like a trip to the shore
tastes like home

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
Brooke Dojny
Manufacturer: Storey Publishing, LLC
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Dishing Up Maine: 165 Recipes That Capture Authentic Down East Flavors
The New Legal Sea Foods Cookbook
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ASIN: 1580174736

Book Description

Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown.

In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.

Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast. <

Customer Reviews:

This book is exactly what I was looking for.......2004-05-28

Great, fun book for those of us who know and love New England clam shacks. It's fun to read and to look at, brings it all back to you about what fun those places are, and what a vanishing breed, and if you care to make some of the recipes, why they're there as well. Excellent book, in every aspect, and would be a fun gift book or memorabilia from travels to New England. Just love it. Very light-hearted content and lovely visual presentation, but informative as well. Nothing boring here.

Wherever You Are....You Too Can Enjoy New England!!!.......2003-06-29

One year before I moved to Maine, I was visiting a friend in Yarmouth and we went for seafood at Harraseeket Lunch and Lobster. I was hooked! The meal consisted of 2 lobsters, fries and fresh native corn. The place was also packed, itself a tribute to the popularity of the food served there. The fried clams are dipped in batter which the people 'from away' aka tourists, seem to prefer. You can also purchase fresh shellfish for the home clambake or lobster boil.

I am a SCUBA diver and the cove near Two Lights Lobster Shack is a great place at high tide. And no dive could be complete without a lobster roll from the Lobster Shack. In fact, the opening and closing dates for this establishment are announced in the local paper...sure signs of the arrival of spring or fall.

Clam shacks are 'real' seafood restaurants. They aren't fancy but the food is outstanding. Brooke Dojny has captured the essence of this New England cuisine and provides a wonderful insight to this uniquely Yankee culinary tradition. Lest you think that this book is only about seafood, there are chapters about chicken, sides and desserts. After all, what's a seafood dinner without a good cole slaw?

Ms. Dojny also covers in detail the differences and preferences of various regions within New England. For instance, Maine folks prefer chowder made with soft-shell clams and milk(with a little cream for a thicker base) while in Massachusetts, hard-shell clams called quahogs are used along with milk and flour for thickening. Southern New England features clear or red chowders with hard-shell clams and tomatoes. Mainers consider it heresy to serve 'that red stuff' and you won't find it unless you make it yourself.

Chowders aside, the book is easy to read and a wealth of information about New England. Did I say that the recipes are great too? There is even a recipe for Whoopie Pies!! No cook in this region is without a recipe for them and if you haven't tried one, buy the book or stop by Harraseeket Lunch and Lobster for a scrumptious treat!

In short, buy the book! That way you won't have to wait until spring to enjoy this delicious fare.

perfect New England vacation companion.......2003-06-27

If you are going to new England this summer, be sure to take along this book. It's a combination of tour guide, restaurant guide and beach read. Following the clam shack trail provides a perfect itinerary for the trip. I can't say that I ate in all of the places suggested, but enough of them to recognize that Ms. Dojny knows what she's talking about. This stuff is the perfect summer food. (and cheap!)

You'll also find the edit informative and fun. I recommend it highly. Hope that she does New Jersey next.

Like a trip to the shore.......2003-06-26

Brooke Dojny is in her element with this book. A love and expert on all things "New England", Brooke is especially knowledgeable and passionate about the clam shacks that dot and define the New England coastline. Even if you live 3,000 miles from New England, this book will bring you right to the "shore" with each and every recipe.

tastes like home.......2003-06-24

As a transplanted New Englander I am thrilled with this cookbook. I have access to all the products, but just couldn't make them taste the way I remembered. My mom sent me this cookbook and now I am making Spanish lobster taste like Maine and Spanish clams taste like steamers. And to people here clam chowder is a revelation! I am using these recipes at dinner parties and my friends here think I have created something new! Little do they know this is just exactly what it tastes like on the East Coast!

Average customer rating:

Not the recipes I'd expected...
Yummy food...easy to follow
Habeas Fishus
Legal Sea Foods has a Cookbook! WOW !
A bonanza of information and recipes

The New Legal Sea Foods Cookbook
Roger Berkowitz , and Jane Doerfer
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
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The Legal Sea Foods Cookbook

ASIN: 0767906918
Release Date: 2003-05-13

Book Description

The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.
Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants.
Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first Legal Sea Foods Cookbook was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included.
In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake).
The New Legal Sea Foods Cookbook also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists.

Customer Reviews:

Not the recipes I'd expected..........2007-06-10

I lived in the Boston area for over 10 years and went to Legal's many times for quick late-night meals (clam chowder or a fish sandwich to go) as well as for more elaborate meals on special occasions. I really liked the place a lot. So when I found out they had a cookbook, I thought it would be great to replicate some of the dishes that I'd really liked at home, esp. now that I'm living on the West Coast. The names of some of the favorites were there: Crab and Artichoke Hushpuppies, Baked Scrod, etc. But when I looked closely at these recipes once I bought the book, I realized that they are NOT the dishes that they served at the restaurants. The Baked Scrod at Legal's has buttery herb breadcrumbs, yet the cookbook describes it as a dish that's scrod, baked in butter and topped with lemon (and that's it - the recipe is really, really short). The Crab and Artichoke hushpuppies recipe doesn't have artichokes in the ingredients list. I'm not sure why artichokes are listed in their name then? And I remember there being artichokes in the version I've eaten at the restaurants. The key lime pie at the restaurants is somewhat like a light, creamy key lime cheesecake with a graham cracker crust, yet the recipe in the book is the standard more jelly-like key lime pie with a standard floury pie crust. I was really confused about how they could claim in the inner flap that this was "the complete guide to buying, cooking, and enjoying seafood - with more than 200 recipes - from the restaurant that knows it best." I guess they meant that the guide was from the restaurant but not the recipes? Overall, there's lots of advice on how to select and cook seafood and I'm sure it's all very useful to people who want to know more about that, but the book didn't serve the purpose I bought it for - to replicate favorite dishes at home.

Yummy food...easy to follow.......2005-09-28

The food from here is so good and the recipies are pretty easy to follow with lots of background information on types of fish and how to purchase seafood.

Habeas Fishus.......2004-09-07

Along with the Italian Food of the North End, this restaurant offered some of my favorite food on a recent vacation to Boston. Unique recipes, with delicious blends of flavors, fancy yet casual, it is a wonderful place to eat. Their slogan is the reassuring "If it isn't fresh, it isn't legal." While I'm no stranger to well made fresh seafood, the regional touches were wonderfully noticeable and appreciated.

The book beings with a brief history of the restaurant that began in Cambridge in 1968, and Legal's hints on selecting and storing fish, a fairly thorough description of fin fill and shellfish, and a briefer description of preferred basic cooking techniques at "Legal." While these section sometimes reads a bit too much like an advertisement for the restaurant, there is some fascinating "inside" consumer-friendly facts and anecdotes about selecting and preparing fish-it does show the complexities of ope4ratingf a restaurant and has a lot of good information on health-related matters (although mercury in some types of fish is not mentioned.

Recipes are easy to follow and vary in their complexity: I saw one shrimp dish with only 5 ingredients (excluding spices) and, on the facing page, one with twelve. Although there is no information on preparation time, these are often misleading without a staff of five to help you) There is a tremendous variety in the types of fish, and the courses in which they are used. In fact, there are over 200 recipes divided into appetizers, main courses, leftovers, salads, pasta and rice dishes with seafood, soups and sandwiches, vegetables and side dishes, sauces and coatings, and even fish desserts!. There are some wonderful whimsical line drawings by "The New Yorker's" Edward Koren, and a useful index. You can buy heftier and more expert-oriented fish cookbooks, but this is one of the more entertaining, creative, and useful ones. Recommended as a great gift for any afishionado.

Legal Sea Foods has a Cookbook! WOW !.......2004-05-21

I traveled to Washington, DC and also to Baltimore, MD and many people said "If you want great seafood-go to Legal Sea Food!" I tried it when I was in Baltimore and LOVED IT! The Cream of Crab soup was utterly divine! I worked for sometime at Red Lobster in my younger days-so I know good seafood! Buy the book-it will give you insight into making excellent dishes at home!

A bonanza of information and recipes.......2003-09-24

Berkowitz, owner of Legal Sea Foods and Doerfer, who coauthored the 1988 Legal Sea Foods cookbook, offer a volume packed with detailed information on choosing and cooking seafood, including health, safety and technique advice and an alphabetized guide to fish and shellfish. Clearly written recipes offer serving, presentation and variation tips and run the gamut from classics like Clam Chowder and Boiled Lobster and Baked Haddock to Stir-Fried Monkfish with Beans and Lemongrass, and Arctic Char Burritos.

The book is organized traditionally, from appetizers to dessert and includes chapters for leftovers (fish cakes, crepes, latkes and more), soups and sandwiches and sauces and coatings (Tartar, Sesame Seed Avocado, Mango Salsa, Cracker Crumb topping).

Most of the recipes are simple but innovative, like Steeped Shrimp with Fruit, Broiled Tuna with Tomatillos and Peppers, Citrus Soft-Shell Crabs. Some are luxurious - Crabmeat with Morel Mushrooms or Lobster Edgardo (with scallops, wine and cream), while others are more earthy, like Mackerel Stew, Baked Cod Parmesan, Oyster and Mushroom Casserole, and still others are just sublimely uncomplicated, like Summer Flounder in Butter Sauce or Marinated Grilled Shrimp or Seafood Seviche.

Wonderfully complete, this is a book for everyone. It assumes no knowledge, but never talks down to the reader. The design is attractive, with illustrations by Edward Koren, the advice is crisp and invaluable, and the range of dishes is extensive.

The Essential Seafood Cookbook
Average customer rating:

Disappointed

awesome!

Great Seafood Resource

Simply the best seafood cookbook ever!

A BEAUTIFUL AND RICH BOOK NO SEAFOOD LOVER SHOULD MISS

The Essential Seafood Cookbook

Manufacturer: Thunder Bay Press
ProductGroup: Book
Binding: Hardcover

Seafood | Meat, Poultry & Seafood | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
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The Saltwater Cookbook: Fish and Seafood - From Ocean to Table

ASIN: 157145960X

Book Description

From crab cakes in a New York eatery, to moules mariniere in a French bistro, or salty fish and chips on a windy boardwalk, seafood is deliciously at home anywhere. Today, caviar is a costly extravagance, and fish is a highlight on pricey restaurant menus, so it is hard to imagine that seafood was once poor man's fare. But tastes and values have changed and The Essential Seafood Cookbook - with over 600 full-color photographs - shows how fresh seafood now enjoys respect and popularity around the world.

Customer Reviews:

Disappointed.......2007-01-03

I was hoping for a good seafood cookbook that I can use, what I got was a seafood cookbook that is more of a picture, coffee table book. Sure the color photos are beautiful, but many of the ingredients are way too exotic. How often have you seen paw-paws for sale? Do you know what they are? Sure, I may be able to go out in the woods of southern Indiana to get this "Indiana banana" when it is in season, but alas, I work full time and get most of my food at a grocery store.

awesome!.......2006-03-16

As a beginner seafood cook, I found this book very useful! TONS of pictures throughout, and pics of how to prepare many types of seafood. If you eat gluten and/or diary free there are many recipes one can use in this book. Every recipe I've tried has turned out great, I highly recommend it.

Great Seafood Resource.......2005-05-19

Can any seafood lover have too many great seafood cookbooks? I don't think so! This is one to add to the collection or start one with.

It has all the basics such as how to buy, prepare, from soups to dips to pates to frying to poaching to casseroles to grilling. One can have specialty books on each of these, but here combined in very nice color layout with over 300 pages of wealth of seafood info. The glossary which has color photo os each variety is worth the purchase alone, but don't stop there.

Recipes range from standard fare which are valuable to have including multiple variations of each, e.g. New England Clam Chowder; However, there is even some knockout unique recipes here, e.g. Prawn Burgers with Cocktail Sauce; or "Salmon and Pasta Frittata'.

Other nice features of this are its excellent layout and photos, each recipe has difficulty rating as well as prep and total cooking time and serving listings.

The interested seafood beginner or lover will find much too delight one's tastebuds with in this excellent seafood compendium cookbook.

And at $20, makes a great gift!

Simply the best seafood cookbook ever!.......2005-04-03

This is currently my favorite cookbook and I believe the entire "The Essential .... Cookbook" series is magnificent for beginning cooks and more experienced ones alike.

Pros:
1) Every recipe includes a very high quality photo.

2) Every recipe has a 1 to 3 star rating indicating the difficulty and includes the preparation and total cooking time alone with the total servings.

3) It is very diverse in the recipe styles, from stir fry to southwest to Mediterranean and from soups to grilling to casseroles.

4) It offers a number of brief special feature sections: Seafood sauces, coating & batters, seafood platters, etc.

Cons:
1) If you enjoy this cookbook as much as I do and begin to expand your "The Essential ... Cookbook" collection you will find that many of the recipes are repetitive. For example, The Essential Wok Cookbook and The Essential Seafood Cookbook have some of the same seafood stir fry recipes.

2) There is no nutritional information section.

3) In connection to my earlier comment # 3 in Pros, since it is so diverse, some of the recipes will clearly never make it into my kitchen. Anyone for Garfish with Rice Stuffing? (If you are even considering this, wait until you see the picture!)

I listed the Cons for informational purposes, but I clearly think they are dwarfed by the Pros that I have outlined above. FYI - The Chilli Crab and Tomato Dip on pg. 59 is a definite crowd pleaser!

A BEAUTIFUL AND RICH BOOK NO SEAFOOD LOVER SHOULD MISS.......2003-04-25

I own this book and every time I open it I always get impressed by the amount of work in it.No wonder since this is a book by KONEMANN.All their books are "CREME DE LA CREME"!!!It has virtually hundreds of recipies ,all with beautiful full colour photographs about every living thing in the sea.There are loads of information on techniques and ingredients and the recipies are delicious and diverse.Don't be fooled by the price, there are lots of books costing twice as much as this and they are not even worth looking at.KONEMANN'S books are always underpriced!It's worth buying this book even if you never cook a single recipe from it.The richness and beauty of it alone are worth the price.

The Bubba Gump Shrimp Co. Cookbook: Recipes & Reflections from Forrest Gump

Average customer rating:

fish and fish tales
Great Recipes to Go With a Great Movie
Bubba's Shrimp
Bubba Gump Rules!
How to please a teenager!

The Bubba Gump Shrimp Co. Cookbook: Recipes & Reflections from Forrest Gump
Winston Groom
Manufacturer: Oxmoor House
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0848714792

Customer Reviews:

fish and fish tales.......2006-03-18

The recipies were easy and delicious. The pictures were pretty much right on not a lot of fofo to make it look good. We also enjoyed the suttle use of Mr. Gumps wisdom troughout the book.

Great Recipes to Go With a Great Movie.......2006-03-08

Flip through the book and savor the sound of shrimp kabobs, shrimp creole, shrimp gumbo, shrimp cocktail and all sorts of ways to cook and eat shrimp. This has 75 recipes, so there's bound to be some that suit your tastes.
You can bake it: Millionaire Stuffed Shrimp, Alabama-Style Shrimp Bake, Bubba's Beer-Broiled Shrimp, Shrimp Pizza Wedges, etc.
You can barbecue it: Lime-Barbecued Shrimp, Grilled Orange Shrimp Salad, and a couple of others.
You can boil it: Spicy Shrimp Dip, Real Smooth Shrimp Butter, Mighty Nice Shrimp Cheese Ball, Lt. Dan's Lemon Shrimp, Smiley Face Shrimp, Oriental Shrimp Salad, Shrimp and Cheese Omelet, and plenty more.
You can fry it: Crispy Sweet-and-Sour Shrimp, Coconut Fried Shrimp, Walnut Fried Shrimp, Mama Blue's Shrimp Patties, and a few others.
You can saute it: Shrimp Hot Brown, New Year's Steak 'n' Shrimp, Shrimp Flambe (with White Wine Sauce and Hollandaise Sauce!), Shrimp and Refried Rice, Sizzlin' Szechuan Shrimp, etc.
Goes real good with: Old-Fashioned Sweet Coleslaw, Bubba's Cocktail Sauce, Delta Dunkin' Sauce, Cracklin' Cornbread, Southern Hush Puppies, and one or two other things.
The recipes are simple and easy.

Bubba's Shrimp.......2005-10-04

Really good recipes...and good quotes from one of my favorite characters, Forrest Gump

Bubba Gump Rules!.......2003-03-01

I bought this book for my Dad after we had a terrific experience at the Bubba Gump Shrimp Co. restaurant in Charleston, SC. My Dad is very ill and on oxygen, but the trip to the restaurant really perked him up. He loved the dish he had there, and the chef was kind enough to come out of the kitchen and tell Dad how to cook it! Although the book doesn't have that specific recipe, it has dozens of others just as good.

How to please a teenager!.......2001-09-27

We found this book at our local library and our teenage son immediately "locked on" to it. He loves Bubba Gump as well as the recipes in this book. He has taken such an interest in it that he has learned to cook from it. His favorite recipi is "Bubba's Beer-Batter Shrimp." He prepares it in a fondue pot and our entire family reaps the benifits. My husband and I prefer the "Shrimp and Feta Vermicelli." It adds a little adventure to cooking with shrimp. The variety of recipes in the book make it a "sure thing" for shrimp lovers.

Le Bernardin Cookbook: Four-Star Simplicity

Average customer rating:

Four star lengthy recipes
Le Bernardin Cookbook
One of the Best Seafood Restaurant Books
Great food, surprisingly achievable
Four-Star Simplicity with Seafood

Le Bernardin Cookbook: Four-Star Simplicity
Maguy Le Coze , and Eric Ripert
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0385488416
Release Date: 1998-09-01

Amazon.com

At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.

Le Coze avoided using classic sauces because, lacking professional training, he did not know how to make them. Instead, he created Carpaccio of Tuna, a kind of paper-thin sashimi on a plate, Baked Sea Urchins, and Roast Monkfish on a Bed of Sautéed Savory Cabbage with Bacon, a dish that is both rustic and rich. When Gilbert died in 1994, at just 48, his chef de cuisine, Eric Ripert, stepped in and has continued to dazzle with his own fish dishes. Ripert, who had a classical chef's training, is especially innovative in his Poached Lobster in Lemongrass-Ginger Bouillon. If following three pages of meticulously clear instructions for handling the lobsters, puréeing their coral, and much more is not for you, try the salmon fillets served in a magically cream-free but creamy lemon sauce, the Roast Cod Niçoise flavored with basil, capers, and black olives, or the saffron-and-orange-perfumed Fish Soup.

Le Bernardin's desserts are famous, too. A reasonably competent cook can create ecstasy with the Bitter Chocolate Soufflé Cake, lavish with dark chocolate, butter, eggs, and just one tablespoon of flour.

If you read mostly cookbooks, the spirited dialogue between Ripert and Maguy, their anecdotes of culinary adventures, and characteristically Gallic commentary may divert you. Typically, Maguy says, "My favorite way to eat calamari is with a nice green salad. How American!" Seems the French only ate a lettuce salad with meats until nouvelle cuisine came along in the 1970s, and Maguy still considers it an aberration with seafood. Just as her taste has changed, this book may open you to new experiences with seafood. --Dana Jacobi

Book Description

Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.

The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.

Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused."

Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.

Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

Customer Reviews:

Four star lengthy recipes.......2007-02-15

If you have a large kitchen staff in your home, or 2-3 days to prepare a meal this is the book for you. The recipes are impractical for anyone at home and I don't understand why they would make a cookbook with such lengthy and involved directions and call it four star "simplicity"

Le Bernardin Cookbook.......2005-08-21

A lovely book from one of our favorite New York restaurants. The recipes are flavorful and delicious.

One of the Best Seafood Restaurant Books.......2005-05-25

`Le Bernardin Cookbook' by highly regarded seafood chef Eric Ripert and restaurateur Maguy Le Coze (cofounder of the restaurant with her brother Gilbert) is the first case where I wished I could give a half a star. In many ways, it is a classic restaurant cookbook which is better than average in many ways, but I usually need a little more than `better than average' to give five stars. In comparison to Rob Feenie's `Lumiere' cookbook I reviewed yesterday, `Le Bernardin' exceeds expectations in the following ways:

It is almost entirely a cookbook for all sorts of fish, based primarily on classic French recipes. This means that if you had a shelf of 100 famous restaurant cookbooks and wanted a recipe for fish, you could immediately go to either this book or Bob Kinkead's recent restaurant book, depending on whether you wanted something from Brittany or Baltimore. Oddly, this book also shares with the Kinkead book the fact that at least one recipe author (Bob Kinkead and Gilbert Le Coze) for each book was entirely self-taught.

The story behind this book is about as endearing and as interesting as they come. `Le Bernardin' was originally opened in Paris by brother and sister Le Coze in 1972, after the siblings spend their early life together helping their parents run a struggling little restaurant on the coast of Brittany. After an initial splash and failure based on no experience, they ultimately succeeded in Paris. They followed this with opening the Manhattan restaurant in 1986, just as culinary consciousness in New York made it worth their while to open a restaurant which specialized in fish. All of this would be very ordinary if it were not for the incredible affection brother and sister had for one another, ended with the death of Gilbert at the age of forty-eight in 1994, just a year or two after hiring classically trained Eric Rippert as executive chef at the Manhattan restaurant.

The recipes, many the creation of unschooled Gilbert, tend to be much more original than what you may find in the standard fish cookbooks by Mark Bittman, James Beard, and Alan Davidson. None of the classic bistro recipes for mussels (which you will find in Tony Bourdain's `Les Halles' book) are here. While some tend to the involved, fish recipes tend to be involved primarily in the preparation of stocks, nages, butter sauces and court bouillons. If you get the techniques for doing these things well, many of the recipes devolve into very simple preparations, befitting the generally fast cooking times for fish.

Each recipe has a separate headnote from each author, and the counterpoint between them is almost worth the price of the book in itself. It is not uncommon for Madame Le Coze to really hate a recipe that Monsieur Rippert has just praised up and down the avenue. She usually comes around in the end, but the honesty is so unexpected that you start looking forward to contretemps in the next recipe dialogue.

The recipes are organized in a very satisfactory way for a restaurant book on fish. The first chapter is an especially good collection of recipes for the basics. These are for the stocks, nages, butter sauces and court bouillons cited above. This is one of the few cookbooks I can thing of which includes a shrimp, lobster, and clam stock recipe. And, near and dear to my heart is the fact that the chicken stock recipe cooks for only three hours! The following eight chapters on fish dishes is just a little mixed, in that two chapters represent courses, `Salads' and `Appetizers' while six chapters represent the techniques `Raw Fish', `Poached and Steamed Fish', `Sautéed Fish', `Roasted Fish', `Grilled Fish', and `Shellfish'. The penultimate chapter on `Big Parties' gives seven over the top recipes for entertaining, most giving eight servings rather than the usual four to six servings. The last chapter on desserts seems relatively long, giving 31 recipes, including three for basics such as pastry cream, hazelnut-almond cream, ganache, and sweet pastry dough. With all the pastry books available, you will not be buying this book for the desserts, but it does add to the book's value. As usual, some of the dessert recipes are quite involved.

There are no chapters or separate recipes for vegetables, as all the vegetable side dishes are included in the recipe for the seafood. This means many of the fish recipes may not be as complicated as they seem from their length if you removed the vegetable garnish, but that would take away the cachet of serving a dish as done at the great and famous Le Bernardin!

Ultimately, this book deserves more than four stars because it is a restaurant cookbook that is more valuable than a source of instructive recipes to read. It has lots of great fish recipes that can be made by an amateur at home, as long as you have access to high quality ingredients. My only disappointment in reading the book is the feeling that there is simply no way I would be able to get the kind of fresh fish used by Le Bernardin unless I opened a restaurant in an Atlantic seaport.

The mantra for this book that should be intoned as you look for a recipe is to respect the differences between the fishes. Things that work for skate will not work for tuna and vice versa. Respect the fish and you will be rewarded.

Great food, surprisingly achievable.......2003-09-11

Unlike some other reviewers, I've always found Le Bernardin and its staff to be very warm and accommodating. That feeling comes through in the text and personal reminiscences included in this book.
The big surprise for me was how very well written the recipes are. Although there is plenty here for the over-achieving home chef, well over half of the recipes can accommodate a harried schedule and/or moderate talents in the kitchen. If you scan through the book and follow Le Bernardin's three-course format, you can put together an unbelievably elegant dinner in a reasonable amount of time.

Four-Star Simplicity with Seafood.......2002-12-05

I'm really into seafood, and this is the cookbook for that genre.

The sophistication of taste and presentation is the ultimate maxization of the fresh seafood.

One is impressed instantly upon perviewing the recipes and trying them of the intense experience this chef has had with the ingredients and prep techniques.

Four-star chefbooks are typically intimidating due to all the ingredients and steps, but here it's minimal, yet turns out utmost in culinary heights.

Try these, they'll be knockout dishes! Pan-Roasted Grouper with Wild Mushrooms and Artichokes (served with unbelievable pork jus); Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; Black Bass in Cabbage Packages with Purple Mustard Sauce; Yellowtail Snapper with Garden Vegetables.

Accompaniments are worth paper as well, with monster dinner dessert of "Earl Grey Tea and Mint Soup with Assorted Fruit;Gruyere and Potato Cakes.

Tough one to match in my extensive collection!

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