The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and

The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts
- Used Book in Good Condition
The complete guide to buying, cooking, and enjoying seafoodâ€”with more than 200 recipesâ€”from the restaurant that knows it best.
Legal Sea Foodsâ€™s motto is, â€œIf it isnâ€™t fresh, it isnâ€™t Legal,â€ 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 AppÃ©tit named it one of ten classic American restaurants.
Featuring the innovative recipes that have been added to Legalâ€™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 PatÃ©, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with JalapeÃ±o 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 typeâ€”whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwavingâ€”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 Americaâ€™s seafood specialists.
Country USA
Brand Clarkson Potter
Manufacturer Clarkson Potter
Binding Hardcover
ItemPartNumber Illustrated
Model Illustrated
Color Multicolor
ReleaseDate 2003-05-13
UnitCount 1
EANs 9780767906913

Country	USA
Brand	Clarkson Potter
Manufacturer	Clarkson Potter
Binding	Hardcover
ItemPartNumber	Illustrated
Model	Illustrated
Color	Multicolor
ReleaseDate	2003-05-13
UnitCount	1
EANs	9780767906913

The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts

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