Synopses & Reviews
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
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cookand#8217;s dream. Fast. Low in fat, versatile, and healthful, itand#8217;s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. Itand#8217;s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cookand#8217;s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookeryand#151;from poaching to grilling to sautand#233;ingand#151;as well as on all the most popular seafood dishesand#151;from appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.
Featuring only seafood that is not overfished, this eco-conscious book encompasses all the techniques of fish cookery--from poaching to grilling to sauting--as well as the most popular seafood dishes.
About the Author
ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty, which won a James Beard Award, and One Potato, Two Potato.