Long Island Seafood Cookbook

by J. George Frederick, Jean Joyce

Overview

Noted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.), clams (stuffed clams, soft shell clams Newburg, etc.), flounder (cebiche, cider flounder, etc.), crab (crab curry, crab soup, baked crab, etc.). ... and many more, including bouillabaisse, fish pies, and numerous tasty sauces.

Product Details

ISBN-13:	9780486144481
Publisher:	Dover Publications
Publication date:	07/18/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	324
File size:	3 MB

Table of Contents

I. AN INTRODUCTION TO THE APPRECIATION OF SEAFOOD
II. THE LONG ISLAND ART OF SEAFOOD COOKERY
III. THE GREAT DISPUTATIOUS CHOWDER FAMILY
IV. HAIL THE LONG ISLAND OYSTER!
V. HO! FOR THE LONG ISLAND CLAM!
VI. A BOW TO THE LONG ISLAND FLOUNDER
VII. GIVE THE LONG ISLAND MUSSEL ITS DUE!
VIII. THE MISUNDERSTOOD LONG ISLAND EELS
IX. LONG ISLAND CRAB DELIGHTS
X. LOBSTER AND SHRIMP IN LONG ISLAND WAYS
XI. THE SCALLOP IS A LOVELY SHELLFISH!
XII. A GRAND FISH MISCELLANY
XIII. OUTDOOR SEAFOOD COOKERY
XIV. SEAFOOD PIES
XV. FORTY GOOD SAUCES FOR SEAFOOD
XVI. THE STORY OF LONG ISLAND SEAFOOD AND FISHING
INDEX