Legal Sea Foods is a Boston-area institution that began as a fish market in Cambridge, Massachusetts, in 1950 and today has more than 26 restaurants in 7 states along the Eastern Seaboard, as well as a mail-order company. In 1998, Bon Appetit named it as one of ten classic American restaurants.
The world of seafood itself has changed considerably since Legal Sea Food's first cookbook was published in 1988. More varieties of seafood are available in local markets then ever before, and the health benefits of eating fish have broadened the audience significantly.
Featuring the innovative recipes that have been added to Legal's menu during the past 15 years, this cookbook includes not only the traditional gold standards but also contemporary dishes.
This new edition also provides an overview of the best techniques for cooking the full range of finfish and shellfish, along with tips on selecting, cleaning, and storing seafood and using leftovers safely. Much more than a cookbook, this is the ultimate sourcebook from America's seafood specialist.