Status
Call number
Call number
Seafood -- NEW
Publication
St. Martin's Press (2003), Edition: First Edition, Hardcover, 342 pages
Description
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.
Subjects
Physical description
342 p.; 9.42 inches
Similar in this library
The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely updated with new restaurants and travel plans for eating around New England by Brooke Dojny
Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant by Silvano Marchetto
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti
Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen by Mary Ann Esposito
One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook by Carole C. Baldwin
Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides by Leslie Glover Pendleton