New England Seafood Cookbook

by The Boston Globe

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.

Genres: Cookbooks

144 pages, Hardcover

First published April 1, 2003

About the author

The Boston Globe is an American daily newspaper based in Boston, Massachusetts. Founded in 1872 by Charles H. Taylor, it was privately held until 1973, when it went public as Affiliated Publications. The company was acquired in 1993 by The New York Times Company; two years later Boston.com was established as the newspaper's online edition.

Reviews

[Fredrick Danysh · Rating 3 out of 5]

Recipes for New England seafood dishes and sides from the Boston Globe. Covers appetizers and salads to soups aand entrees plus pasta, rice, and sandwiches. Loaded with sidebars and color photos.