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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.
- Sales Rank: #391452 in Books
- Published on: 2003-07-04
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x 1.10" w x 7.70" l, 1.95 pounds
- Binding: Hardcover
- 342 pages
Amazon.com Review
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, are streamlined and reliable. Within each chapter (fish, shellfish, caviar and smoked fish and mixed seafood preparations), recipes are grouped by the type of fish they feature, which are arranged in alphabetical order, so that the largest chapter, the one on fin fish, begins with anchovies (including a recipe for Puntarelle with Anchovies) and ends with yellowtail (Grilled Yellowtail with Mexican Marinade). Most fish types are introduced with an overview of the various types and possible substitutes, as in the explanation of flounder nomenclature. Some of the recipes come from famous-name chefs, such as a Croque-Monsieur with Salmon and Caviar from Eric Ripert of New York's fish temple Le Bernardin, and a Bean and Calamari Soup from Cesare Casella of the Tuscan restaurant Beppe. Other recipes, such as Alaskan Halibut and Salmon Gefilte Fish Terrine, illustrate a melting-pot cuisine particular to New York. A solid introduction provides tips for purchasing seafood and judging doneness and makes this generally excellent volume even more useful.
Copyright 2003 Reed Business Information, Inc.
From Booklist
America's taste in seafood continues its evolutionary expansion. Where menus once featured only sole and trout, they now have tilapia and John Dory. Shrimp and scallops share space with barnacles and sea urchin. And every supermarket worth its name has a fresh fish department. In another of its comprehensive guides to cooking, The New York Times Seafood Cookbook takes on this new world of fish and shellfish. Times food writer Florence Fabricant begins with a summary of the seafood industry covering new products and health concerns. She then provides recipes for currently popular finfish. Articles from other Times food writers intersperse the recipes and provide detailed data on the origins and culinary uses of particular fish. For each fish there is a list of potential substitutes in case the basic fish isn't up to snuff at the fishmongers. Shellfish get similar coverage followed by a handful of recipes calling for both kinds of seafood. Most of the recipes originate from both New York and other American and foreign notable restaurants. This makes for a great range in recipe adaptability, with some recipes calling for sophisticated cooking techniques or difficult-to-obtain ingredients. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
7 of 8 people found the following review helpful.
Why did I leave this book on my sehfl for so long?
By E. Trent Vernon
I dont remember when I purchased this book... but I guess when I did, its lack of pictures didnt pull me in and it collected dust on my bookshelf.
Two days ago, I was going through my books and decided to thumb through it. I have since read it word for word cover to cover. The recipes all sound accessible, and wonderful. I have yet to make any, but can tell already that most will turn out wonderfully. (My first will be a salmon and beet tartar).
It has a nice introduction to each type of fish, followed by a couple of recipes for that type of fish. A couple of photos of a few of the finished dishes would have been nice, hence the 4 star rating instead of five.
There are some recent releases along the same vein as this book.. ie fish encyclopedia and what not, with lush photographs etc... but the New York Times recipes really seem to shine even without photos. But, if a photo heavy book is to your liking, then you should look elsewhere.
One other note I should point out, is that this book does tend to be 'East Coast' centric.. which would make sense considering its source. It is only noticeable because I live in los angeles, and you cant be further away from that side of the country than me. With the vast array of fishes in the book, you are sure to find a fish you would want to try.
So this book is a must buy for a person who loves different ways of fish cookery!
4 of 4 people found the following review helpful.
Simple in the Best Sense of the Word
By Ohioan
I love the simplicity of this book, starting with its organization into five chapters (not counting introductions, how-tos, preparation, portion sizes, etc.):
1. Fish A to Z
2. Shellfish A to Z
3. Fish Roes and Smoked Fish
4. Mixed Seafood (Bouillabaisse, Soups, etc.)
5. Stocks and Sauces
Imagine the ease of use of such a book: you buy a fish, you check it out in the first chapter. Haddock, say. You learn about it, what fish family it belongs to. You look at the one recipe offered for haddock and prepare it. Simplicity itself. But if you decide you don't want that recipe, you always have the option of going on to look at recipes for haddock relatives such as cod, scrod, hake, and the like. (The book tells you what the relatives are.)
I find this the most useful fish cookbook I've ever had.
9 of 9 people found the following review helpful.
Breath-taking delicious book of recipes and hints
By Janet Cousineau
This book has some of the best recipes and hints for seafood and fish that I have run across in years. I am no expert in the kitchen (yet .. but this book may change that, at least when it comes to fish and seafood!) but I found the recipes to be simple, straight forward and easy to follow. (and their tips for what wines to serve were a bonus!)
Accompanied by articles and tidbits about the seafood or fish the book was a fascinating and informative read.. I first took it out of the library and by the time I was half-way through the book I was ready to go to this site and buy it ... which I did immediately.
Any novie or expert cook will find this a MUST HAVE on their shelf of cookbooks ... it will make you want to east fish daily (as I already do... but now in a more tasty fashion!)
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