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1 Burnside Cooking and Food- Fish and Seafood

The New Legal Sea Foods Cookbook

by

The New Legal Sea Foods Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar and Restaurant stands in a class by itself. From its unique position in the Terminaland#8217;s lower level, with the famous and#147;Whispering Galleryand#8221; at its entrance, waiters have been serving up platters of the freshest seafood for a century.

Here are more than 100 of the restaurantand#8217;s classic recipesand#151;some dating back to its opening in 1913and#151;along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An oceanand#8217;s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar and Restaurant Cookbook is a must-have for visitors and New Yorkers alike.

Praise for The Grand Central Oyster Bar and Restaurant Cookbook:

and#147;A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipesand#151;some dating back to the restaurantand#8217;s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood.and#8221; and#151;Miami Herald

and#147;Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout.and#8221;and#151;Epicurious.com

and#160;

About the Author

ROGER BERKOWITZ, president and CEO of Legal Sea Foods since 1992, started working in his familys 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 Dogs Life and How to Eat Like a Child. He lives in Vermont.

Product Details

ISBN:
9780767906913
Author:
Berkowitz, Roger
Publisher:
Clarkson Potter Publishers
Author:
Roger Berkowitz and Jane Doerfer
Author:
Finamore, Roy
Author:
Ingber, Sandy
Author:
Doerfer, Jane
Location:
New York
Subject:
Cookery
Subject:
Cookery (fish)
Subject:
Cookery (seafood)
Subject:
Specific Ingredients - Seafood
Subject:
Seafood
Subject:
Cooking and Food-Fish and Seafood
Copyright:
Edition Description:
Cloth
Series Volume:
FS-063-01
Publication Date:
20030531
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
75 color illustrations
Pages:
224
Dimensions:
9 x 10 x 1 in

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Cooking and Food » By Ingredient » Fish and Seafood

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