ate sections on fish and shellfish; on buying, cleaning, and filleting fish (and on how to eat a lobster); and on basic cooking techniques. The recipes are uncomplicated, but range from traditional Clam Chowder to an unusual Smoked Bluefish Pate. Recommended. JS
Copyright 1988 Reed Business Information, Inc.

36:T49a,There are a lot of thngs I like about the 1988 version of The Legal Seafoods Cookbook. It's got a good overview of fish and shellfish, how to select it and the author's philosophy on cooking seafood, which is pure New England. I grew up in New England, and the Legal Seafoods belief that the best way to cook fish is to find the very freshest, best you can buy, and cook it with subtle seasonings or just butter or olive oil, goes along with my own tastes.Because of this, this is the rare restaurant cookbook whose recipes you can whip up after work--assuming that you stopped at the fish counter or fish market on the way home.As the authors of this book recognised (by putting out a new edition), seafood health guidelines and availablity, have changed since the late 80s. If you are buying The Legal Seafoods Cookbook for a background on fish, which fish to cook and how much fish is healthy in a diet, you are better off with the recent edition, which gives you that information.Legal Seafoods was ahead of its time when the owners began talking the need to protect our fish and fishing grounds. Its nice to see that they are as concerned as ever about what we eat. 41:T13fa,