Fish & Shellfish by James Peterson and The New York Times Seafood Cookbook – Florence Fabricant, ed.

Fish & Shellfish by James Peterson and The New York Times Seafood Cookbook - Florence Fabricant, ed.
Being twenty minutes from the coast, The Hoare house’s proximity to the Bay of Fundy enables us to enjoy Nova Scotian seafood of such freshness that deliveries are made to our door within a matter of hours. When coupled with price, which as remarkable as its range and quality, it is hardly a surprise that it has become our staple diet.

Enter two cookbooks, in particular, on the topic. James Peterson’s, which joins a formidable array of his other magnum opi (Meat, Sauces and Vegetables spring immediately to mind) remains the family bible, being a 400-page stately tome of great variety and singular distinction.

For everyday usage, there is then the NYT Seafood Cookbook, a thoroughly sensible, 250-recipe affair, anthologised from the food pages of that worthy paper. This one contains the basics for over a dozen cooking techniques, including steaming, poaching, grilling and sauteeing, and features ingredients that are either already on the shelf or readily procurable.

Both books are gastronomic warhorses and stand out in a crowded field.

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Fish & Shellfish by James Peterson and The New York Times Seafood Cookbook – Florence Fabricant, ed.