| The first of 26 Legal Sea Foods Restaurant opened in Cambridge Massachusetts in 1968. Their now famous motto "If it isn t fresh it isn t legal" underscores their approach to dining and recipe creation. You ll discover a complete guide to buying cooking and enjoying seafood within the covers of this book authored by the restaurant s CEO. Featuring the innovative recipes that have been added to Legal’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 such as Clam Chowder but also contemporary dishes such as Curried Shrimp Bundles and Lobster Milanese. Discover regional specialties like Hog Snapper Pepe (from the Boca Raton branch) and Fish Latkes. Along with the main dishes there are appetizers (Crabmeat Artichoke Hushpuppies) salads (Crabmeat and Mango Salad Soba Noodle Salad) pasta and rice dishes (Crabmeat Penne and Risotto with Shrimp Celery and Peppers) soups and sandwiches (Haddock & Veggie Stew Grilled Swordfish Tacos) vegetables and side dishes (Onion Strings Zipper Peas) and desserts (Pears & Cantalope with Ice Cream). You ll learn all about the fin fish and shellfish available on today s markets in addition to the preferred method of cooking each of them. What s more you ll learn how to buy fresh fish and how to store it as well as how to use it for leftovers in safe and delicious ways. By Roger Berkowitz and Jane Doerfer 200 Recipes for everything from appetizer to dessert No photos some line drawings Tips and hints No nutritional analysis 298 Pages hardcover 7 1/2" x 9 1/2" |
