The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish

by Florence Fabricant

Hardcover, 2003


Call number

Seafood -- NEW

Call number

Seafood -- NEW


St. Martin's Press (2003), Edition: First Edition, Hardcover, 342 pages


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.

Physical description

342 p.; 9.42 inches

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