The New York Times Seafood Cookbook by Florence Fabricant
250 Recipes for More than 70 Kinds of Fish and Shellfish

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Synopsis

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.
 

About Florence Fabricant

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Florence Fabricant is a food writer for The New York Times. She is the author of five previous books, including The Great Potato Book and New Home Cooking. She lives in New York City.
 
Published July 4, 2003 by St. Martin's Press. 342 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The New York Times Seafood Cookbook

The New York Times

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The book badly needs a glossary and an ingredients source list to make many of these recipes intelligible to cooks whose familiarity with Mexican cooking is slight.

Dec 04 1994 | Read Full Review of The New York Times Seafood Co...

Publishers Weekly

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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 ...

| Read Full Review of The New York Times Seafood Co...

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