Seafood Books - Page 4

Recipes From a Very Small Island

Linda Greenlaw, Martha Greenlaw

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Customer Reviews:
Total reviews: 21 Average rating: 5.0 of 5

Great read...better recipes! 5 out of 5 stars.
0 of 0 people found this review helpful.

This cookbook by far is my favorite. It has great stories to go along with some wonderful recipes. I have tried several recipes so far and have loved them. I like having two new friends in my kitchen...that can cook!!

Editorial Review:

The very best New England recipes from America's most beloved fisherman -- and her mother!

A New England cookbook from Linda Greenlaw and her mother.

Linda Greenlaw has already let readers in on the thrilling, often hilarious onboard lives of fishermen. Now she and her mother reveal what happens onshore -- in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay Clam Dip and Point Lookout Lobster Salad to Fishermen's Beef with Guinness, Down East Crab Cakes, and Maine Blueberry Pie, this collection showcases the talents and idiosyncratic charms of the Greenlaw family, as well as the delicious cuisine of coastal New England.

Written in Linda's inimitable and witty style, Stuffed to the Gills is a cookbook that you'll want to savor, and you won't be able to resist serving up its delicious New England classics to your hungry crew!

The Bubba Gump Shrimp Co. Cookbook: Recipes and Reflections from FORREST GUMP

Southern Living Magazine

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

Forrest Gump stepped out of the pages of Winston Groom’s novel, up onto the silver screen, and into the hearts of more than 30 million Americans. If you’re lucky, you count yourself among them.

Now you can open to any page... and just like Forrest’s mama said about life... “You never know what you’re gonna get.” There are shrimp kabobs, shrimp creole, shrimp gumbo, shrimp cocktail... over 75 recipes all told, and every mouth-watering one of them heaven-sent.

And speaking of heaven, Forrest wanted to remember his mama with these recipes, and his best friend, Bubba, too. And he didn’t want Li’l Forrest to grow up without knowing the Gump family shrimp secrets. These recipes are so downright delicious, you’ll know that “miracles do happen every day.”

Forrest Gump has never been a man to complicate things... he’s a simple man, but one who “knows what love is.” Try some of the shrimp recipes in this book, and you’ll know what he means.

Forrest’s mama loved the South, and its magazine, Southern Living®. “They just have a way with food,” she used to say. Try these shrimp fixings, all tested in the Southern Living kitchens, and you’ll say his mama was right every time. Even if the President of the United States knocks on your door, you’ll have the very thing to put on his plate. Tell him Forrest Gump said to say hello... and to remember his own mama.

Nathalie Dupree's Shrimp and Grits

Nathalie Dupree

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Real South Carolina low country cooking 5 out of 5 stars.
12 of 12 people found this review helpful.

This is a terrific guide to real southern good food, centering around grits and, of course, shrimp. The truth is that grits are very closely related to polenta, and they can be great. This book is a terrific guide to good grits & good shrimp as they are eaten in the South. I am a California inhabitent myself, but this food is good. The receipes also are not too complicated and good for family or guests.

Great cooking recipes 5 out of 5 stars.
11 of 13 people found this review helpful.

Another fabulous cookbook by my favorite southern cooking author. I've already tried a recipe and it was a huge hit with my family. PS -- They don't particulary like grits.

Ya Don't have to be from the South..... 5 out of 5 stars.
7 of 7 people found this review helpful.

You don't have to be from the South to LOVE Nathalie Dupree's Shrimp and Grits.
And who would have thought that an entire cook book on these lowly, but Heavenly ingredients could be so varied, so intriguing and so straight forward.
Every kitchen should have this cook book on the shelf.
Tomie dePaola (from New Hampshire)

Editorial Review:

"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal!

Passion for Seafood (Conran Octopus Cookery S.)

Gordon Ramsay, Roz Denny

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Cooking great seafood in delicious, yet simple ways 5 out of 5 stars.
6 of 6 people found this review helpful.

I love to cook, yet strangely I can't cook seafood as well I should be able. I bought this book in an attempt to remedy that.

The recipes aren't complicated or overdone, yet every one of the dishes I have made were excellent, even when I made a mistake on one of them. I did have a few issues with the UK English to US English translation of a few items, like 'groundnut oil" is peanut oil. Maybe that is common knowledge, but I had to Google it to figure that out. They have translations for metric, but that is not an issue for me. (All the recipe measurements are in metric, FYI.) There are translations in the book for the seafood, which is definitely helpful, but there are a few things that you must look up on your own. I know the simple ones like aubergine is simply eggplant, yet I was totally confused by using chicory in a recipe. Yes, the translation to the US is ... endive.

Those few items aside, I made several excellent dishes with tuna, swordfish and scallops. Each recipe has a quick few lines about it, suggests pairings with sides and even wine. I found the a common theme to be a small range of flavors that are delicious. Not every recipe has a picture, but some are beautifully photographed.

If you are looking for a cookbook that will give you recipes to make delicious simple, unpretentious seafood, this a very good one for your library. I didn't find any recipes so far that were difficult, but I am not a professional, nor am I a novice cook.

Editorial Review:

Gordon Ramsay won his first Michelin star at the prodigious age of 27 and has since become one of the UK's best-known chefs. Here, he turns his attention to the food that excites him most: fish and shellfish. Ramsay aims his advice at home cooks, especially those who are not used to preparing seafood, and he begins with an entire section on how to choose the freshest specimens. Then, he proceeds to give a guide to filleting, skinning, trimming, preparing, marinating, flavoring and freezing all kinds of seafood. One hundred exciting recipes range from simple Salmon Fishcakes and Fish Pie to the more adventurous Crab Ravioli with Lemongrass Vinaigrette. This is a must for fish lovers everywhere.
 

The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes

Jairemarie Pomo

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Excellent Cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

Ms. Pomo has hit the nail on the head. I've tried several recipes, they all were winners! What a suprize!

Palate Pleasing 5 out of 5 stars.
1 of 1 people found this review helpful.

For all true oyster lovers this is a must have book. Excellent recipes and well presented.
Any one who has access to fresh oysters will find this book invaluable.

Editorial Review:

From America's premier oyster company comes a treasury of 40 oyster recipes and lore, including an engaging history of the trade as well as classic and contemporary oyster dishes contributed by top chefs from around the country. Full color photos throughout.

Go Fish: Fresh Ideas for American Seafood

Laurent Tourondel, Andrew Friedman

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

"I don't cook or fish. This wonderful cookbook makes me regret both those decisions."
- Alan Richman

"With the publication of Go Fish, we can all learn [Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading."
- Robert Mondavi

From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easyâand faster than you might think.

An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chefâs palette of herbs and spices, can yield a wide range of dinner-table masterpieces.

Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.

Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal.

Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends.

Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.

Roy's Fish & Seafood: Recipes From The Pacific Rim

Roy Yamaguchi, John Harrisson

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Fusion Cooking for the Intermediate level Cook 4 out of 5 stars.
30 of 30 people found this review helpful.

I enjoy dining at Roy's Restaurants. I ate there last week on the mainland, and have preferred eating the really fresh fish more "on site" at the Kauai restaurant. My favorite fish is the opa (moonfish), followed by the butterfish dishes. Roy's fresh fish are simply cooked, with tasty sauces and beautiful simple to elegantly more complex presentations.

Unfortunately, his beautiful presentations are far more easily enjoyed in his restaurants, than attempted at home via this complex, yet (presumably) accurate cook book.

There are problems/challenges in following these recipes for a beginning or average cook, that go beyond the hours spent collecting ingredients and preparing fish, sauces and stocks needed for these recipes.

These attractive, Hawaiian inspired fusion recipes require collecting the basic ingredients, which can take :

1. A trip to one Asian grocery store to get ingredients which may include dashi, kombu seaweed, dried shrimp, bonito flakes, tobiko caviar, panko crumbs, daikon, furikake, kaffir lime leaf, red Thai curry paste, pickled pink ginger, mochiko (rice flour) ground sandalwood, lemongrass, mirin, palm sugar, bok choy etc (some grocery stores in larger cities may stock some of these ingredients).

2. A second trip to one or two conventional grocery stores in a larger city to collect the white truffle oil, fresh chervil , thyme and other herbs and spices, mango, clam juice, blue cheese, fresh cilantro, fresh shiitake mushrooms, etc.

3. A possible third trip to a top fish supplier to get truly fresh fish, if the local grocery's fish has that tell tale "fishiness" smell, indicating it has been improperly iced, or dead on ice for 5 days or more...

The 237 pages of text has less than 90 actual recipes of fish, a somewhat disappointing number, however as most cooks do not cook even 10 recipes out of a book. That's not a drawback for me. (There are other recipes in the back for various stocks, oils, and sauces). Obtaining the fish Roy uses , such as butterfish species, pacific threadfin, sickle pomfret, wahoo, gray snapper, jackfish, or the wonderful opah will be difficult if not impossible for mainlanders not living in say San Francisco or Vancouver, with access to such fresh delights, so Roy has kindly supplied substitutions, which are still not easy to get.. Still there are 5 salmon recipes, 5 dolphin fish/mahi-mahi, and fifteen tuna recipes, so you won't be disappointed-there really are ample recipes to try!

What is a disappointment and a drawback is that most of the recipes do not have the accompanying pictures of Roy's plating or presentation of that dish that one might hope for, especially after enjoying the beautiful pictures in Roy's 10 year old book, " Roy's Feasts from Hawaii ". Presentation to me is so important to serving an appetizing meal, and people buy Roy's books to hopefully duplicate or at least approach both the taste AND appearance of his dishes.

The recipes are of moderate to advanced complexity for most nonprofessional caliber cooks, and that's an intimidating problem for nearly all beginning or basic cooks, and some intermediate level cooks as well. I showed my copy of the book to three decent cooks, and each said variations of , "It's way too much work for a meal". A pepper sauce has 13 ingredients, a miso broth has over 10 ingredients, braised salmon has 25 ingredients, and even the crab cakes and sauce has 30 ingredients...not for the faint hearted! Even the "simple" recipes have 8-15 ingredients.

In fairness to Roy, if you want to cook like the big boys, you have to use their ingredients and techniques, which is far easier to do in a restaurant, with several assistants collecting ingredients and preparing sauces for you, than at home!

A good cook will know where to cut back on some ingredients, apply substitution, and make their own less complex version of some of these recipes, adjusting the taste as needed as they go along. Problem is, a beginner will not have such ability to "pull it off" with such simplification or substitutions, and will not like the resulting "unbalanced" variation.

I take off one point, in part, for the book having far less pictures of Roy's inspiring preparations than he could have provided; even one picture per 2 dishes would have been a better compromise, to keep down the cost of publication. With few pictures to begin with, having so many pictures of non-food scenes of fishing boats, sunsets, limpets, flags, buoys, fishermen, etc., alone are just not as helpful, as we are not here to admire limpets, boats, or look at pretty sunsets, we are here more likely to duplicate tasty and beautifully plated food as presented in Roy's restaurants, and these other "scenic" pictures have not been useful replacements for the food pictures at all!

The point is also taken off in part for complexity, as this is a serious drawback to most cooks wanting the challenge of trying to cook Roy's food at home.

If you are an advanced home cook, if you have hours for preparation, and if you are very creative in your "food styling" presentation; only then would this would be a 4 star cook book to consider adding to your collection!

Other books with similar beautiful and tasty Hawaiian fusion recipes, that are easier to prepare, include Sam Choy's tasty and much simpler "The Choy of Seafood", Jean-Marie Josselin's "A Taste of Hawaii", and Alan Wong's more complex "New Wave Luau".

Editorial Review:

Chef Gamaguchi explains the uses, flavours, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. He has created incredible recipes for each variety of seafood. This collection of delicious recipes and indispensable information will inform and inspire any lover of seafood.

Consider the Oyster: A Shucker's Field Guide

Patrick McMurray

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Editorial Review:

OYSTERS ARE SEXY. LET’S AGREE ON THAT RIGHT AWAY.

But there’s much more to the oyster than simply its legendary power as an aphrodisiac. And that’s what you’ll find inside this charming field guide to oysters by oyster purveyor and champion shucker Patrick McMurray.

Rich in history and lore, CONSIDER THE OYSTER weaves together anecdotes from the author’s experiences as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse (and a minimum of personal injury!) to planning an oyster party, finding the best oyster bars and ordering hard-to-get bivalves on the Internet.

You’ll also meet the people who grow and export oysters — from the coast of Ireland to the shores of Cape Cod and everywhere in between — and you’ll find yourself longing to taste some of the more than fifty varieties that McMurray details with loving enthusiasm. Wellfleets, Malpeques, Irish Flats, Fines de Claires, Royal Courtesans... They’re all here, just waiting to be discovered and savored as never before.

The Summer Shack Cookbook: The Complete Guide to Shore Food

Jasper White

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

The flavors and foods of summer in your kitchen all year long.

Roll up your sleeves; pile up your plate with boiled shrimp, steamed mussels, and fried clams; and enjoy the tastes of summer with New England's premier seafood expert Jasper White, the chef and owner of the four Summer Shack restaurants.

In this collection of over 200 easy-to-make seafood dishes such as Caribbean Callaloo, Lobster Rolls, and Portuguese Fisherman's Stew, along with classics like Fried Chicken and Strawberry Pie, White shows you how to prepare summertime favorites that bring the style, fun, and flavors of the shore to your table all year long—without any fuss. Whether you're entertaining friends for a casual meal or relaxing on a family vacation, you'll find meals that are as simple to make as they are to enjoy. With an illustrated guide to basics like shucking clams, eating lobster, and boning a bluefish, The Summer Shack Cookbook will be transporting even the most landlocked cooks to the shore in no time. 24 pages of color illustrations; 50 drawings.

The Beach House Cookbook

Barbara Scott-Goodman

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Seafood - who could ask for more? 5 out of 5 stars.
7 of 7 people found this review helpful.

The table of contents started me drooling (look in the See-Inside-the-Book above). The book makes good use of readily available seafood plus fresh fruits (for fruit cobbler or a sundae). Sure, the recipes may be found in a variety of cookbooks, but this pulls together the ones you want while at the ocean.
A few recipes use ingredients that I wouldn't have on hand (capers, chickpea flour), but most are straight forward. The color photographs really whet your appetite.
This was favorably reviewed by the Baltimore Sun saying it "captures the evocative moods of summer."

Editorial Review:

A great day at the beach calls for great food especially delicious, quick dishes that leave time for fun in the sun. Barbara Scott-Goodman serves up more than 75 recipes for sensational meals for those spending a weekend at the coast or for whom the seaside is home. Recipes for appetizers, soups, sandwiches, main courses, salads, desserts, and cocktails feature farmstand fruits and vegetables, fresh fish and shellfish, and meats for the grill that celebrate summer's bounty. Steamed Mussels in Tomato-Fennel Broth and Chicken & Soba Noodle Salad with Spicy Asian Peanut Sauce make for delightful post-beach fare. Fire up the barbecue for Grilled Swordfish with Mango Salsa and voil ! instant backyard beach party. For dessert, Strawberry-Rhubarb Pie or Brownie Sundaes with Raspberry Sauce are guaranteed to please. With photos that capture the beauty of both the coast and the cuisine, The Beach House Cookbook offers all the right ingredients for fabulous dining with an ocean view.