Product Description
The second installment in Alan Davidson'¬?s acclaimed seafood trilogy, NORTH ATLANTIC SEAFOOD is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidson'¬?s inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Fillets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.‚Ä¢ The original edition of NORTH ATLANTIC SEAFOOD received the prestigious Glenfiddich Gold Medal award and the Andr?© Simon Award.‚Ä¢ With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cook'¬?s library.Awards2002 James Beard Cookbook Hall of FameReviews"Mr. Davidson. . . has vast, multilingual acquaintance with the cuisines as well as the fishes of the world. . . . Davidson gives fish their rightful names in all the relevant languages and dialects; he supplies excellent regional recipes, and line drawings that will help you know what you are buying. You may gather that I love these books." -Barbara Kafka ... Read more

Customer Reviews (4)

For fish geeks
If you (1) live close to the North Atlantic and (2) love fish and shellfish and (3) have a bit of geeky interest in details (maybe because you do your own fishing), this book is for your. All edible seafood in the North Atlantic is catalogued in this book. The book also offer a dictionary of species with translation to many languages.

If I offer critique I would say that the biological description of each species is fine, but that the culinary description could be improved. There is a recipe section (typical national dishes) and the culinary values are also identified when each fish is discussed. See, this is a book for fish geeks.

Great Read, Classic Recipes, Great Reference. Must Buy!
`North Atlantic Seafood' and `Mediterranean Seafood', both by noted culinary writer Alan Davidson, the author of `The Oxford Companion to Food' are reference books which a serious cook must have in their library where time is spent deciding on what to eat rather than time spend actually cooking. These books belong to a rare breed of books in English such as Elizabeth Schneider's `Vegetables from Amaranth to Zucchini' or `Bruce Cost's Asian Ingredients' which thoroughly cover a broad single subject or the `Larousse Gastronomique' which gives an overview of virtually every culinary subject, at least from the point of view of French cuisine.

Both books are organized in the same way that gives primacy to information on the aquatic species and secondary coverage of recipes.

Biological family, genus, and species organize the first part on the catalog of species in order that the biological similarity of the fishes is clearly shown. Each article gives the most common English name, the two part Latin scientific name, the scientist who assigned this name (most commonly the great inventor of biological Taxonomy, Linnaeus), the biological family name, and the common name of the fish in virtually every language of the major fishing nationality bordering the relevant body of water. The North Atlantic species, for example, are named in Portuguese, Spanish, French, Dutch, German, Polish, Swedish, Norwegian, Danish, and others such as Gaelic (Irish). The Mediterranean species' names are given in French, Spanish, Greek, Italian, Tunisian, Turkish, and others such as Bulgarian, Romanian, and Russian if, for example, the species is most commonly found in the Black Sea, which is included in the coverage of the Mediterranean. These names in themselves are entertaining to the linguistically inclined, as it is interesting to see the similarities and differences from country to country. For example, even though the Turks came to Asia Minor from central Asia, most of their names for fishes are very similar to the Greek name, making a lot of sense, as a traveling people is likely to name things new to them based on the names given by the indigenous population. The articles on every species also have a highly detailed black and white drawing of each animal. The great value to these is that it makes comparing the appearance of different fishes very easy, as every species is depicted in a similar style. It is too bad they could not be depicted to scale, but this would have had the sturgeon filling two pages while the anchovies would be the size of a period. Instead, the remarks on each fish give the average market length and a description of the typical color and markings.

The catalog entry also gives a paragraph or two on cuisine, which is a discussion of the culinary desirability of the species and typical ways in which the animal is prepared. For most fish, this includes methods by which the fish is butchered. The catalog entries also include a list of recipes and page numbers for these recipes in the second major section of the book.

The second major section divides recipes by country. The Mediterranean volume has chapters of recipes from Spain, France, Italy, Greece, Turkey, the Black Sea, and Northern Africa. The North Atlantic volume has recipes from Portugal, Spain, France, Belgium, the Netherlands, Germany, Poland, Russia, Finland, Sweden, Norway, Denmark, Iceland, Canada, the United States, Scotland, England, Ireland, and Wales. France merits two sections, covering the southwest and the northwest. The US merits four sections, covering New England, the Middle Atlantic States, the Chesapeake, and the Carolinas and Georgia.

Other books, such as `Fish' by Shirley King seems to have copied this scheme, but seems to be much less successful in that not enough valuable information is packed into the catalogue to make it interesting enough reading to outweigh the annoyance of doing a two step search for a recipe on haddock, for example. The other side of the coin is that if you live in Maryland, you are much more likely to be interested in recipes from the Chesapeake than in recipes from Maine.

One is tempted to expect these recipes to be very generic and not as interesting as those you may find in books of `haute cuisine' from a fish specialist such as Eric Rippert. This is partially true. Davidson is less the great cook than he is a great writer on food. This means that while his recipes may come from common sources, he gives us much more information on the background of the recipes than the chef may do. Two perfect examples of this case are the recipes for bouillabaisse (French fish stew) and Maryland crab cakes. Davidson confesses to giving us something simpler than the `de luxe version', yet this simple treatment is entirely appropriate to the simple origins of the dish, before the gourmets got their hands on it. Similarly, the crab cake recipe has very few ingredients, mostly just crabmeat, seasonings, breadcrumbs, and enough egg to hold it all together.

The supplementary information tells much about the fish cuisine of both regions. The most interesting information is on the fact that while the Mediterranean is very shallow, it has relatively little continental shelf while the North Sea is practically all shelf, suitable to the spawning of young fish in shallow water. This does much to explain the popularity of the North Atlantic cod in peninsular Italy, virtually surrounded by water.

The bibliography shows that the author has based most of his material on local sources in native languages such as Polish, Turkish, and Portuguese. This may only help the multilingual scholar, but then it is the rare English culinary work that does this. One of the greatest things about these volumes is that all of this great material is available in trade paperbacks, which list for no more than $25.

These are must have books for devoted foodies!

Wonderful cookbook and reference
All the commonly-eaten fish and shellfish of the North Atlantic arecovered in this wonderful reference and cookbook.As in his MediterraneanSeafood, each animal's entry includes an old engraving (better than a photofor identification -- except for color), its scientific and common names invarious languages, a description of the animals habit's and culinaryqualities, and a reference to recipes.

Recipes are organized by country,and are well chosen and edited.The only criticism I might offer is thatit is hard to find recipes by type.That is, it's very easy to findrecipes for mackerel or recipes from Portugal, but it's hard to find allthe baked-fish recipes suitable for a dark-fleshed fish.

A great booklike this should never be out of print!

A compendium of marine life, and how to cook it.
An unusual format for a cookery book, or for a catalog of marine life.In fact, it's both - the first half of the book is a catalog of marine species arranged by family (flatfish, molluscs, etc.), while the second half is a catalog of recipes for them, grouped by country of origin.

Although ostensibly North Atlantic in scope, the tome omits some species which occur also in the Mediterranean (the reader is referred to the author's book covering that sea's life and cuisine).However, Baltic Sea species are included, although most of them are actually freshwater types, due to the low salinity of the Baltic.

Common names for most species are supplied in several languages, according to the distribution of the creatures.Differences in regional naming are also noted.Fine sketches of each subject are accompanied by notes on distribution, habitat, etc., and pointers to appropriate recipes.

In the cookery section, there are no sketches, but many of the recipes are accompanied by anecdotes from the author's many travels.The instructions are brief, but complete enough for successful and tasty dining.In arranging dishes by geography, each nation is represented only by a fraction of its seafood, and some could easily be ascribed to several countries.

In summary, a very good book (if you can find it). It would be enhanced by use of colour instead of of black and white pictures, and addition of some pictures in the recipes section. ... Read more

Product Description
Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.Amazon.com Review
The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.

In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm ... Read more

Customer Reviews (13)

Simply the best
Already followed several receipes Singapore Chile Crab etc.
Well only the plates left.

Fantastic simple and easy to follow.

I started cooking from the age of tweleve in my dada and uncles chinese restaurents
they did the crabs exactly the same.

I felt like deja vu

12 Step Program for Seafood Cooking Phobias
Rick Stein has created a timeless masterpiece with his "Complete Seafood"!This juggernaut compilation has been written in such a simple format yet it covers every aspect of seafood prep that any North American would need.The pictorials for the dismantling of the various crustaceans was so clear, simple and detailed that if Rick were a general surgeon you would not have had any problem executing an appendectomy!

So many young people I have worked with have had such "aversions" to seafood and with so many of Ricks techniques/recipes we have been able to bring the fresh seafood product back to the kitchen and let the "seafood phobics" work their way through the basics of braise/saute/bake and its been so gratifying watching the transformation.

This book very much reminds me of Jacques Pepin's "Complete Techniques" and is definitely geared towards the VISUAL learner.Ricks ingredients listing in the recipe also include the much needed metric measurements that are so critical to those of us that utilize digital scales.The execution of the wording on the recipe will also be quite intuitive and not full of a compendium of Chef snobish terms and assumptions.

Most home cooks have limited space and I always approach my reviews from the stand point that its quality versus quantity and for those looking for a single source on seafood this is your book.

I am always glad to see the Saveur year end issue where the readers of the magazine share in the "Best" of what they have to offer, and every year I am able to pluck at least 2-3 cook book references that I may have never found with out these choice recommendations.This great seafood reference was plucked out of Saveur's 2008 year end edition.Enjoy!

Book returned
This book might include good recipes but it spends too much time talking about fish in general and it has almost no pictures (I really need to see how the finished dish should look in order to understand whether I did a good job). Plus, the size of the book it just too big. It looks like an encyclopedia volume...not really the appropriate size to use in the kitchen. I Ended up returning it.

Great for the professional or home cook!
Very good step by step instructions with pictures.Anyone who wants a little more info on fish should read this.

seafood revealed
The cookbook, 'Rick Stein's Complete Seafood', demystifies the preparation of fish by presenting photo's of excellent quality with detailed instructions. He demonstrates the techniques of preparing fish in part 1, Recipes in part 2, and information on the various types in part 3.
All 3 parts of the book are very helpful, but the section that won me over completly is part 1 The Techniques, this section is beautifully designed and presented, a landmark in book creation. ... Read more

Product Description
The fifth title in this series of Woman's Day cookbooks that are destined to become an essential resource for every cook. The user-friendly cookbooks undertake one type of food for every night of the week; Friday night is seafood dinner. All of the recipes are easy to make and include cooking time, serving size, nutritional information, handy tips to make cooking easier, and "FYI": helpful facts that every cook should know.



While the health benefits to eating fish and seafood have been highly publicized, with nutrition buzz words like Omega-3's, Vitamin D and iron, how can you get your family to eat and enjoy a seafood dinner? By trusting the experts in the Woman's Day test kitchen to offer you a variety of recipes that you know will be healthy, time and budget conscious and will bring your family to the dinner table on a Friday night!



Targeted to the cook who's short on time, many of the dishes can be prepared in 30 minutes or less. Sample recipes featuring salmon, halibut, tilapia, catfish and shrimp to bring the health benefits of fish to your family dinners. In such an affordable, easy-to-reference format, no cook will be able to resist a delicious Friday night seafood dinner ... Read more

Customer Reviews (1)

Fishing for a great meal
Woman's Day magazine's popular //Meals in a Hurry// series of cookbooks gets a new installment, a spiffy, condensed volume that will appeal to fish lovers and seafood enthusiasts alike: //Friday Night is Seafood Night//. Like the other cookbooks in the series, //Friday Night is Seafood Night// was designed for the cook who doesn't want to sacrifice a delicious meal because of a busy workday. The success of the series is due to the quick, easy, and delicious recipes featured in each book, and this one is no exception. Seafood is often considered daunting and expensive to prepare, even without time constraints, but //Friday Night is Seafood Night// contains a selection of recipes that are wholesome, nutritious, fast, and easy to put together.

The book is divided into two sections, Fish and Shellfish, and contains an extensive variety of recipes. Choices span the globe and include Baja Fish Tacos, Thai Fish Cakes, Mediterranean Tuna, and New England Fish Chowder. The Shellfish section has a heavy shrimp bias, but also includes a handful of recipes featuring scallops, clams and mussels. //Friday Night is Seafood Night// is the perfect launching point for a tasty, simple, and upscale start to the weekend.

Reviewed by Mark Petruska ... Read more

Product Description
The Boston Globe food editors have collected the best of the sumptuous, time-tested recipes which have appeared in its pages for presentation in The Boston Globe Illustrated New England Seafood Cookbook. ... Read more

Customer Reviews (1)

Fabulous, Authentic, Yummy New England seafood recipes!
I live in New England and wanted a cookbook that would reflect Rhode Island'sdelicious seafood cooking style. This amazing cookbook hits it right on the mark!No hard to find ingredients here.A Fabulous cookbook for the cook who wants to create authentic New England seafood dishes! I am ordering two more for Christmas gifts! ... Read more

Product Description
A comprehensive yet unintimidating guide to making the most of any fish or shellfish, from one of the country's leading young seafood cooks. The more than 250 recipes in The Modern Seafood Cook are based on the techniques Brown has refined in his years at the helms of prominent New York restaurants, simplified for use in nonprofessional kitchens. 25 line drawings. ... Read more

Customer Reviews (3)

aFISHianado
This book is the first Seafood book that makes it easy for me to want to even ty cooking fish at home...the guidance and expertise are superb, the recipes are easy and they work...this book sits on my kitchen counter and is TIMELESS!A must for any real cook

Reads Like A Bad Textbook....Don't Waste Your Money
This one is a looser...reading it made me feel like eating hard-boiled cork. Brown seems to think that everyone has a restaurant-size kitchen with all the gadgets and tools, and BIG budgets. There are also quite a fewerrors about seafood. Bad organization also made this book hard to read andvery confusing.

Who knew that complicated fish recipes could be so simple?
I have never written a book review before, but I am writing this one because I love Edward Brown's fish cookbook and hope that other people will buy it so it never goes out of print.Brown writes clearly without beingclinical.The recipes I have tried were quite easy to follow, but the endresults were very elegant and have earned me many compliments from dinnerguests.The book includes a very useful guide about how differentvarieties of fish taste, and most recipes suggest substitutes in case theparticular recommended fish is unavailable. The pleasure Brown take in hiscooking is evident from the brief anecdotes that often accompany therecipes, but he never gets too hokey. ... Read more

Product 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. ... Read more

Customer Reviews (5)

Disappointed
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!
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
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!
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
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. ... Read more

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Customer Reviews (1)

Best presented easy follow book
this is one of the best laid out cook books . everything is easy to follow and photo presentation is excellant. the recipes are great . thanks ... Read more

Product Description
Chock full of old favorites and new surprises, this wonderful cookbook showcases more than 100 great pasta recipes. From a hearty bowl of spaghetti to inviting new twists on Asian noodles, food lovers will savor this delicious guide to enjoying pasta with shrimp, crab, mussels, and other seafood. ... Read more

Customer Reviews (2)

Great food & exeptional illustrations!
This is a handy little book with all the seafood recipes you'll need!
It is "tastefully"
written & researched & the illustrations are so wonderfully rendered that you want to make each dish!
Joan Aikens

Absolutely Great Food!
As a former student at the California Culinary Academy, I had the privlidge of having Rosina Wilson as an instructor in wine appreciation. Learning much, and discovering that Ms. Wilson has an incredible palate andlove for great food, much of which is shown in this little cookbook withGREAT BIG FLAVORS. The recipes are not intimidating and extremely easy toprepare.With great rewards when finished. ... Read more

Product Description
Barbara Methven 1986 ... Read more

Product Description

Customer Reviews (6)

A Passion for Seafood
What a wonderful cookbook for fish.As we try to eat healthier and eat more fish, it is difficult to find good recipes that allow the real flavor and texture of the fish to shine through.Gordon Ramsey's book has tons of great recipes with wonderfully light sauces and fresh vegetables that compliment each type of fish perfectly. He's even thrown in a few dessert recipes for those of us who like to end a meal with a taste of something sweet! This book is a winner!

Very imformative
I love Ramsay's books.They are beautiful, even to a novice chef who would not dare to try quite a few of the recipes, but I found this particular book to be very imformative, great sections about different types of fish, how to judge freshness and how to filet.If you are adventurous, and can't find sea bream for example, you can use use this book to judge a fish that is available to you that can be used.Extensive sections on sauces and marinades, but he also explains that some fish, such as trout are best cooked simply...It is a wonderful reference, even if you can't exactly duplicate a recipe it inspires great ideas. My compliments to the Chef.

Passion for seafood
Part of a gift registry, but looks alot more valuable than it is, and makes excellent gift
Recipient loved it, but they registered for it.
A

exelent basics
this book is an exelent first step to seafood, very clear in basic concepts and very nice photos.

Cooking great seafood in delicious, yet simple ways
I love to cook, yet strangely I can't cook seafood as well I should be able.I bought this book in an attempt to remedy that.

The recipes aren't complicated or overdone, yet every one of the dishes I have made were excellent, even when I made a mistake on one of them. I did have a few issues with the UK English to US English translation of a few items, like 'groundnut oil" is peanut oil.Maybe that is common knowledge, but I had to Google it to figure that out.They have translations for metric, but that is not an issue for me. (All the recipe measurements are in metric, FYI.) There are translations in the book for the seafood, which is definitely helpful, but there are a few things that you must look up on your own.I know the simple ones like aubergine is simply eggplant, yet I was totally confused by using chicory in a recipe. Yes, the translation to the US is ... endive.

Those few items aside, I made several excellent dishes with tuna, swordfish and scallops.Each recipe has a quick few lines about it, suggests pairings with sides and even wine. I found the a common theme to be a small range of flavors that are delicious. Not every recipe has a picture, but some are beautifully photographed.

If you are looking for a cookbook that will give you recipes to make delicious simple, unpretentious seafood, this a very good one for your library. I didn't find any recipes so far that were difficult, but I am not a professional, nor am I a novice cook. ... Read more

Product Description
Trout is one of the world's best-loved fish.What's more, it is low in fat and high in protein, minerals and vitamins.Opening with a practical look at the freshwater and sea varieties of trout available, this book presents valuable advice on how to choose the best fish, how to store, prepare and cook it, and the kitchen equipment that will help you achieve perfect results. ... Read more

Customer Reviews (1)

Beautiful Collection 50 Recipes for Trout
Both sea and freshwater trout are included here, but the preponderance is for the freshwater type.

As a lifelong lover of catching and eating them and a collector of trout recipes, I can say that this is the tops of what I've come across so far.Both for its quantity and quality, this book is exquisite.Its large format and rich four-color photography enhancing one's desire to try such as: Trout Bisque; Smoked Trout Tartlets; Seared Trout Bruschetta; Pan-Fried Citrus Trout with Basil; Trout with Cucumber Cream; Poached Trout with FennelTrout Gougere; Smoked Trout Risotto; Trout Burgers.

Besides all this, there are 13 pages of basic info on history, farming, types, styles of cooking, equipment, sources, etc.

A must have for trout lovers, and a sure volume in any chef who enjoys seafood variety.This one is a beauty and definitely a keeper! ... Read more

Product Description
In this well-designed, easy-to-use cookbook, Barbara-joMcIntosh offers more than 75 mouth watering and nourishing recipesfeaturing all the favorite seafoods available in a can-salmon, tuna,clams, shrimp, crabmeat, oysters, sardines, anchovies, and evencaviar. Includes delicious hors d-oeuvres, entrees, soups, salads, andsandwiches. ... Read more

Customer Reviews (3)

Tin Fish Gourmet
I thoroughly enjoyed this book. I've always been a fan of canned fish (sardines, anchovies, salmon, smoked oysters, tuna etc.) This book adds to my culinary enjoyment, by offering some tasty alternatives, to the age old stand-by recipes. Let's not forget the health benefits of eating seafood; many contain omega3 and are a great source of low fat protein.

Works for me ...
I am not much of a cook, but my husband and I eat a lot of smoked oysters and tinned sardines, so instead of just eating the fish out of the tin as usual, I thought I'd give this book a try.The recipes I've tried have worked out very well, even for a mediocre cook like myself.The salmon & corn fritters came out like they were supposed to -- crispy outside, soft and hot inside.The oyster & artichoke stew was delicious; we had it with whole-grain bread on the side as recommended, but I served it over steamed mixed greens to great effect.This is a good book for people who like the health benefits of fish and keep canned fish on hand but maybe have gotten a little bored and want to try something new.

Very Practical!
A very good book to keep around for places without refrigeration (i.e. camping, or expedition settings) or for someone single who is not likely to cook often and therefore needs to keep nonspoiling can goods around. The recipes are flexible. I made the curry salmon loaf and it was excellent in spite of not having all of the ingredients, substituting celery for parsnips (who, in the midwest, keeps parsnips around).I also subbed other canned goods for fresh, like canned diced tomatoes.
It was great! ... Read more

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Customer Reviews (4)

Love it!
I actually ordered this for my 11 year old son who is addicted to fishing.It
has great recipes but also good information about each particular fish in a paragraph or two.Really a nice book, I can see why it won an award.

Mystic Seafood
I was quite disappointed in this cookbook.I was expecting a cookbook with many New England fish and seafood recipes with pictures and stories.This is not a cookbook that captures your attention.The recipes that I have tried are not really outstanding.

An outstanding guide.
Pair great seafood dishes with anecdotes about the industry and the history of American seafood and add a regional touch with Mystic photos and you have an appealing guide which will easily reach beyond Mystic or New England residents to any seafood fan. Chapters celebrate the history and bounty of Mystic Seaport with gourmet recipes from the region, from Smoky BBQed Bluefish to Grilled Lobster with Avocado-Lime Mayonnaise. An outstanding guide.

Reviews of Mystic Seafood
"Here are great seafood recipes, anecdotes about fish and fishing, and the history of American seafood--which is just about the history of the country itself. Entertaining and informative reading."
-Linda Greenlaw, author of The Hungry Ocean, The Lobster Chronicles, All Fishermen are Liars, and along with her mother, Martha Greenlaw, Recipes from a Very Small Island.

"Jean Kerr's love of writing about the sea, maritime history and folklore, and food come sailing through in this wonderful book about fish and shellfish cookery. And the best part is that the recipes are timely, doable and simply prepared; now that is my kind of cooking!"
-Mary Ann Esposito, host and creator of the PBS series Ciao Italia and the author of nine cookbooks including Ciao Italia Pronto!

"Get out your lobster pot, your clam and oyster knives and a big appetite. Mystic Seafood is as delicious to read as it is to cook from. Jean Kerr's description of a traditional New England clam bake, odd tidbits about oysters, lobsters and scallops will have you shaking your head: "Hey, I didn't know that!" This is a terrific addition to the legends of great cookbooks devoted to the subject of New England seafood!"
-Kathy Gunst, Cordon Bleu trained chef, and author of nine cookbooks, including Stonewall Kitchens Favorites and former culinary editor of Food and Wine magazine.

"Jean Kerr has a wonderful sense of food, particularly from a historic viewpoint with her knowledge of the old and tried combinations that have made New England and Mystic Seaport great places to sit down and have a simply made, but delicious soup, casserole, baked, fried steamed or grilled piece of fish."
-Master Chef James Haller, author of five cookbooks including The Blue Strawbery Cookbook and Cooking in the Shaker Spirit.

About the authors

Jean Kerr's first food column appeared in the 1980s in re:Ports Arts and Entertainment Weekly. She was previously Food Editor for Portsmouth Magazine and a regular contributor to Accent magazine. She is currently the editor of Taste magazine, a food and wine magazine covering northern New England. She is also the author of the forthcoming Union Oyster House Cookbook and Windjammer Cooking.

Spencer Smith is a publishing executive based in Maine. He was the Editor of Fodor's Seaside America and The Yachtsman's Winterbook, He served as a board member of the National Maritime Historical Society, and has worked on book publishing projects at South Street Seaport Museum and Mystic Seaport.

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Product Description
A well-known nutritionist offers a seafood primer and cookbook, explaining all the rudiments of selecting, cleaning, and storing fish and collecting recipes for a wide variety of hors d'oeuvres, appetizers, soups, salads, and entrees. Tour. ... Read more

Customer Reviews (7)

Best Seafood Cookbook I've Seen
A friend at work shared her copy of this cookbook with me and it was so full of information I decided I needed my own copy, rather than just copy a few recipes out of hers.It lists each kind of fish, and gives a whole page of information about it.It also has a section that discusses the different cooking methods for fish in-depth.The recipes are just a bonus, and from what my friend says, they are delicious.I can't wait to start trying them.

Mixed feelings
I have mixed feelings about this cookbook.I've owned it for years.I love seafood and am a fresh and saltwater fisherman who'll eat just about anything that comes out of the water.
That said, there are very few recipes in this book that make me want to try them with my bounty from the lake and sea.I have several good cookbooks from my native Louisiana that I continually go to for great recipes to try.
I can't put my finger on why this cookbook fails to inspire me.It has a great variety of recipes using a wide variety of seafood.It has good information, an easy-to-use layout, nice illustrations, etc.The reason this book is still on my shelf is for the USDA seafood glossary that gives a great overview of the nutritional and species information for a great variety of fish.I keep saying I'm going to cut that section out and get rid of the book, but I can't bear to mutilate any book!

Easiest, tastiest seafood ever
This is the most marvelous SIMPLE seafood cookbook I ever had. The recipes are easy, interchangeable and delicious. If you do not have the fish that is described and you read on you will find a variety of fish that you can use for most of her recipes. This is my seafood bible!

In which I learn to cook fish!
Last year I mentioned to my mother that I really wanted to learn to cook better, and shortly thereafter this book arrived in the mail.She had found it in a second hand store and figured it couldn't hurt.That, as it turned out, was putting it lightly!

I -love- this book.Many of the recipes are fast and easy, as well as being flavorful and healthy.There's a great variety of options, from soups to salads, broiled, baked and grilled fish and shellfish.My personal favorites are the Tilapia with Herbs and the steamed mussels.

My roommate last year swore that he couldn't stand fish, so I cooked only for myself when making these recipes.One night I made a double portion of the tilapia, intending to save one to take for lunch the next day.When I took them out of the oven, my roommate sheepishly shuffled over and asked if he could have some.I asked him what happened to the whole not liking fish part, and he said it just looked and smelled so good...He devoured it, and from then on I always made sure to have extra!

I'm not sure why people in other reviews have been so disparaging of this book.I love it, and use it constantly.My only complaint is that there are no pictures, as I like pictures in my cookbooks, but that is relatively minor in the grand scheme of things.

I highly recommend this book to anyone who is looking for good fish recipes!

Good Seafood Book is Great!
Like Wayne Scott, I don't at all agree with the other reviewer, who found Jane Brody's seafood book mechanical, or uninspired, or in any way disparaging the culinary pleasures of seafood. Brody is not writing forthat seafood afficianado. Instead, she's touting the pleasures of seafoodto the uninitiated--a role she also held before researching this book. Shecame to fish for health reasons, as so many of us have. And she gives usevery reason to be glad we did!The recipes are delicious, well written,and simple. I'm thoroughly sold on it. And now I'm ready to try her othercookbooks. ... Read more

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Product Description
From simple to elegant these inaginataive recipes can enhance cooking and dining experiences at cocktail parties, luncheons, picnics, or buffets, both ashore and afloat. ... Read more

Customer Reviews (1)

Seafood Secrets
I have tried many of the recipes in this book.Most are simple to make and all are delicious.This is my favorite cookbook (and I have many) and it is a must for any seafood lover.Try the Block Island swordfish ( very simple with onions and bacon the only other ingredients besides the fish.)My husband says this one is right up there with sex.My favorite is the Pacific Shrimp.I sub asparagus for the peppers as above husband can't do sweet peppers.It is yummy. You will not be disappointed with this book. ... Read more

Customer Reviews (1)

Excellent Recipes
I have owned this book for quite some time. My favorites include the recipe for Maryland Crabcakes and the Stuffed Mushrooms. There are several recipes from some of my favorite restaurants such as Phillip's Crab House and Rod 'n' Reel (just to name a few). There are also picture discriptions on how to fillet, shuck, clean, dress and freeze many of your favorite fish, crabs, lobster, clams, and oysters. This book is a must for a beginner on seafood preperation. ... Read more

Product Description
This unique cookbook, with 32 mouth-watering recipes, tips for making vegan seafood dishes, and comprehensive nutrition information, is geared to vegetarians and others who would like alternatives to fish. Inside this 96-page book, you'll learn how to cook with vegan 'fish', make 'seafood' stocks and sauces, find vegan 'seafood' products, and use saffron. There is also a section about Omega-3 fatty acids for vegans. Chef Nancy Berkoff has created unique and great-tasting dishes such as Vegan 'Crab' Enchiladas, Ethiopian-Style 'Shrimp' and Sweet Potato Stew, 'Fish' Tacos, 'Crab' Rangoon, Eggplant Caviar, 'Tuna' Noodle Casserole, and Mango Salad with Avocado and 'Shrimp.' ... Read more

Customer Reviews (4)

ok, but not really worth it...
I haven't been able to make anything from it since almost all the ingredents are too hard to find!

Weird....
I have been vegan for almost 20 years and don't miss fish at all...but the concept was intriguing and I am always trying to impress my flesh eating friends.I got this cookbook and was stunned that the recipes call for seafood and fish analogs (fake fish) that you have to buy somewhere.

I really thought the cookbook would be about how to take tofu or tempeh and create a fishlike dish....

I like Nancy Berkoff but feel that this cookbook is useless to me and anybody else who doesn't have easy access or interest (for me it's both) in purchasing this fake fish stuff....

Not what I expected.
Be aware that this is more like a booklet with recipes that rely HEAVILY on processed faux seafood products.It has the feel of an informational product guide that would be free or for which you'd pay a few dollars (not $12.00)If I could find these products (and had any desire to buy them), why would I need a special cookbook?I could substitute them in any recipe.I expected a real cookbook, and I am VERY disappointed in this book.

An essential addition
Just because you're a vegetarian doesn't mean you have to give up enjoying the taste of the sea. You can avoid fish in your diet and still please your palate and satisfy your appetite with gourmet quality dishes that give you the illusion of seafood through the clever culinary uses of vegetables and seasonings. That is the premise and promise of Nancy Berkoff's "Vegan Seafood: Beyond The Fish Shtick For Vegetarians", an impressively diverse collection of recipes that range from a Vegetarian 'Fish' Sauce; to an Ocean and Sea Minestrone; to Vegan 'Fish' Fillets' to a Vegan 'Crab' Ragoon; to the ever popular 'Fish' Taco. An extensive introduction includes websites offering 'Seafood' products and substitutions, cooking with vegan 'fish'; the use of saffron, and more. There are vegan recipes for soups, stocks, appetizers, salads, and main dishes. Of special note is the practical information about nutrition, including fish oil and Omega-3. Enhanced with a 'Guide to Resources from the Vegetarian Resources Group' and an Index, "Vegan Seafood" is an essential addition to personal, professional, and community library Cookbook, as well as Health/Nutrition, reference collections and vegetarian reading lists.
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