New Legal Sea Foods Cookbook
Author: Roger Berkowitz
The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.
Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants.
Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first Legal Sea Foods Cookbook was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included.
In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings,Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake).
The New Legal Sea Foods Cookbook also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists.
Author Biography:
ROGER BERKOWITZ, president and CEO of Legal Sea Foods since 1992, started working in his family’s fish market at the age of ten. He frequently offers his expert opinion on the fishing industry on network news segments (CNN, CBS News “Eye on America,” NBC Nightly News), has given culinary advice and demonstrations on the Today Show and Good Morning America, and lectures widely. He and his wife, Lynne, live in Newton, Massachusetts.
JANE DOERFER coauthored the previous Legal Sea Foods Cookbook with George Berkowitz. She is the author of several cookbooks, including Going Solo in the Kitchen.
EDWARD KOREN is a regular contributor to The New Yorker and has illustrated a number of books, including A Dog’s Life and How to Eat Like a Child. He lives in Vermont.
Publishers Weekly
Proprietor of the hugely popular family-owned chain that first hooked Bostonians 50 years ago and has now grown to more than two dozen fish restaurants along the East Coast, Berkowitz and co-author Doerfer update the 1988 Legal Sea Foods Cookbook. The first 60 pages are packed with information on selecting and storing seafood, descriptions of various fish and shellfish, as well as basic cooking techniques. The emphasis throughout is on simplicity, which Berkowitz insists is what brings out the best in seafood meals. Indeed, the ease with which most recipes can be made tends to belie just how successful the dishes are. They range from such appetizers as Crab Cakes and Stuffed Grape Leaves (filled with rice, shrimp and feta) to entrees like Bluefish with Almond Tomato Sauce, Swordfish in a Rosemary Lime Sauce and Haddock Escabeche with Carrots, in which the fish is briefly fried. Other sections include Leftovers (Fish Latkes), Salads (Crab Louis), and Pasta and Rice Dishes (Pasta with Pancetta and Shrimp). Vegetables and Side Dishes include the palate-pleasing Chipotle Sweet Potato Mash and Rhode Island Johnny Cakes. Among the 20 Sauces and Coatings is a sure-fire Tartar Sauce, and one of the desserts is the unusual Mango and Strawberry Shortcake. Illustrations are by Edward Koren. (May) Forecast: This book has a lot going for it: the public's heightened awareness of fish's health benefits; the chain's sterling reputation; and the inclusion of innovative recipes added to the restaurants' menus over the last 15 years. A whimsical Koren fish wearing a toque adorns the cover. Solid sales are certain, particularly in the East. Copyright 2003 Reed Business Information.
Library Journal
Since the first Legal Sea Foods Cookbook was published in 1988, the ever-popular Boston restaurant has expanded into a chain with 26 branches from Massachusetts to Florida, and fish has become a much larger part of the American diet. Berkowitz and Doerfer provide an introduction to the most readily available fish and shellfish, along with a primer on cooking techniques, followed by a diverse selection of easy recipes of all sorts. The Smoked Bluefish Pute, an ever-popular appetizer from the original restaurant, is here, along with classics like Mussels Marinara, but there are also many new recipes for more contemporary dishes and regional specialties, from Citrus Soft-Shell Crabs to Steamed Snapper with Ginger and Scallions. There's a separate chapter of ideas for leftovers and a sampling of desserts, too; Edward Koren's witty illustrations add to the book's appeal. Highly recommended. Copyright 2003 Reed Business Information.
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Lunch Boxes and Snacks: Over 120 Healthy Recipes, from Delicious Sandwiches and Salads to Hot Soups and Sweet Treats
Author: Annabel Karmel
Packing your child's lunch box doesn't have to mean another peanut butter and jelly sandwich and a bag of chips. Renowned children's cooking and nutrition expert Annabel Karmel shares more than 120 healthy, creative recipe ideas as well as time-saving hints and tips that will help you make a complete and nutritious lunch without increasing the chaos of your morning routine.
Lunch Boxes and Snacks is packed with mouthwatering recipes that can boost your child's brainpower, increase energy, and strengthen the immune system. You'll find a wide range of delicious and easy lunch ideas, from Oriental Turkey Wraps, Individual Focaccia Pizzas, and Chicken Superfood Salad to Trail Mix Bars and Fruit on a Stick, that guarantee that your child will be the envy of the cafeteria.
In Lunch Boxes and Snacks you will find:
- Inspirations for hot meals that can be packed in a thermos for winter days
- Quick recipes that can be prepared in advance and kept in the fridge or freezer
- Tips to get your child involved in the lunch-making process
- Helpful hints on packing your child's lunch box so that food stays safe to eat
With Annabel's help, even the busiest parents can easily pack a healthy and tasty lunch that their child will look forward to eating.
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