The New Legal Sea Foods Cookbook
by Roger Berkowitz, Jane Doerfer
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Book Summary Information
Author: Jane Doerfer, Roger BerkowitzEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-05-13
ISBN: 0767906918
Number of pages: 320
Publisher: Clarkson Potter
Book Reviews of The New Legal Sea Foods Cookbook
Book Review: Habeas Fishus
Summary: 5 Stars
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.
Summary of The New Legal Sea Foods Cookbook
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.
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