The SAVEUR Bookshelf: Seafood Cookbooks
When we're cooking seafood, we return to certain cookbooks time and time again. We love James Beard's New Fish Cookery (Little, Brown, 1976) for its regional American recipes like shad roe soufflé and clam fritters, while The New York Times Seafood Cookbook (St. Martin's Press, 2003), edited by Florence Fabricant, gathers 250 inviting recipes from chefs and home cooks around the world. The encyclopedic Fish and Shellfish by James Peterson (William Morrow; 1996) and the vividly photographed Rick Stein's Complete Seafood (Ten Speed Press, 2004) offer indispensable cooking tips and techniques for all kinds of fish and shellfish.
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