New England Seafood Cookbook
This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston's top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.
- Hardback | 144 pages
- 231.1 x 256.5 x 27.9mm | 884.52g
- 01 Aug 2006
- TRIUMPH BOOKS
- Chicago, United States
About Boston Globe
The Boston Globe was founded in 1872 and is the recipient of 21 Pulitzer Prizes. It is located in Boston.