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

by Florence Fabricant (Editor)

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.

Genres: Cookbooks

342 pages, Hardcover

First published July 4, 2003

Reviews

[Lauren]

The recipes were interesting, but some I wasn't interested in trying. The information on how to cook the fish, the fish and shellfish in general, and which fish you could substitute for certain dishes were the best parts of this book and highly recommend purely for that content alone, especially for beginners or those wanting to master the cooking of fish.

[David]

These recipes are mostly a little to complicated for my lifestyle.