This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston’s top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
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Culled from the newspaper’s respected pages, The Boston Globe Illustrated New England Seafood Cookbook is a rich collection of some of the best American recipes ever published. Its tasty bill of fare includes classic Maine crab cakes, a New England stovetop clambake, lobster salad rolls, and cornmeal scrod, plus many more traditional and trendy dishes that every seafood lover will savor.
In addition, this book offers a collection of signature dishes by some of Boston’s top celebrity chefs, including Ken Oringer, Lydia Shire, and Jasper White, the man who put clam shack cuisine on the culinary map. Read Jasper’s ocean-inspired thoughts in a revealing foreword, then feast on regional specialties that come together just as swell at home as they might in any waterfront restaurant.
Like New England itself, this cookbook is practical and beautiful. It features innovative and time-tested recipes paired with appetizing photographs, helpful facts, and real kitchen stories that enhance every chapter. Crack it open and you can almost smell a salty breeze coming in off the Atlantic. Who say summer has to be seasonal?
The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston.
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