Cooking Books -> Seafood
The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times
Fabricant, Florence (Editor)
St. Martin's Press
Published: July 2003
Read More, Buy It
Over the years, New York Times cookbooks have won fans for their wide and winning recipe range. The New York Times Seafood Cookbook, edited by New York Times food writer Florence Fabricant, upholds the tradition, offering more than 250
recipes for nearly 100 kinds of fish and shellfish, presented alphabetically, from anchovies and barnacles to squid and yellowtail tuna. Additional chapters treat caviar and smoked fish and mixed seafood dishes, such as bouillabaisse, gumbos, and noodle
preparations. The recipes come from contributors including chefs Mario Batali, Tom Colicchio, Nobuyuki Matsuhisa, and Fabricant herself.
From a vast recipe selection, dishes like Malaysian-Style Ginger Crab with Chile Sauce, Saucy Scallops with
Spicy Bacon Corn Relish, and Roasted Cod with Niçoise Vinaigrette typify the "modern" dishes, while Corn and Lobster Chowder, Southern Fried Catfish and Hushpuppies, and a particularly nice seafood paella, exemplify more traditional fare. This is food
that works for many occasions and that most readers can prepare pleasurably. Particularly useful, however, is the book's introductory material, which presents a wide range of topics--on today's expanded seafood market, environmental concerns, and
acquaculture, among them--in concise, up-to-the-minute form. The usual rules concerning shopping, portion size, cooking techniques and the like are here too, but receive particularly sensible attention. (The wise shopper, says Fabricant, knows how to
substitute one species for another when the market lacks a planned-on choice, finding substitutes that behave similarly in the pan to unavailable types.) The book's alphabetical organization (each entry also features a species "profile") allows readers
to find specific information without hunting. Illustrated with color photos, the book offers truly useful information as well as that wide recipe range, as welcome now as ever. --Arthur Boehm
From 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,... read more
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
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.
Read More, Buy It