New Legal Sea Foods Cookbook Recipes From Appetizers to Desserts Boston Seafood

The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts Hardcover by Roger Berkowitz and Jane Doerfer The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best. Featuring innovative recipes on Legal’s menu, this new cookbook covers not only the traditional gold standards but also contemporary dishes. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included. Recipes include: Appetizers: Spicy Crab Cakes, Smoky, Mussels au Gratin Salads: Shrimp Tabbouleh, Crabmeat and Mango Salad Pasta & Rice dishes: Linguine with Littlenecks; Salmon with Asparagus and Ravioli Soups and sandwiches: Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos Desserts: Key Lime Pie, Blueberry and Peach Crumble The book provides an overview of the full range of fish and shellfish available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving plus. 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. 2003, hardcover, minor damage at top of spine (shown), 310 pages.