Open Hearth Cookbook or Simply Shellfish

Open-Hearth Cookbook: Recapturing the Flavor of Early America

Author: Suzanne Goldenson

"Food cooked in the fireplace tastes better than food cooked in most conventional methods today," say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen.
The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then goes on to demonstrate techniques for today. The authors have added substantial new material since original publication in 1982, and completely updated the resources section of the book.
Suzanne Goldenson and her husband are serious cooks and collectors of early American cooking implements. Doris Simpson is co-owner of a restaurant and once helped cook a Thanksgiving dinner over an open hearth for Craig Claiborne.

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Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides

Author: Leslie Glover Pendleton

In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea)breeze to prepare.

Shellfish is a near perfect food: packed with good–for–you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor – it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes.

Leslie's recipes are at once sophisticated and approachable, with supermarket–friendly ingredients, easy instructions, and outstanding results.

Publishers Weekly

Considered to be a delicacy and historically given distinctive regional and ethnic treatments, shellfish, according to Pendleton (Simply Shrimp, Salmon and (Fish) Steaks), can be quickly and easily prepared for a variety of satisfying, healthy meals. The former Gourmet editor offers recipes for main and side dishes, selection and preparation tips, and meal planning ideas. The more than 100 recipes feature the most common shellfish and can be made in less than an hour, with some preparation done ahead of time. For most of the recipes, shellfish type can vary, depending on taste and market availability. Soups, stews, appetizers, main courses and sides-Pendleton covers all of the bases for every taste: traditional (Clam Chowder, Gumbo, Crab Cakes); adventurous (Blackened Scallops with Grapefruit Sour Cream Sauce); international (Curried Coconut Scallops); and shellfish avoiders (Shrimp, Feta and Golden Onion Pizza). Readers familiar with Pendleton's many cookbooks will recognize her eclectic approach; drawing from her large repertoire, she offers less experienced chefs "simple" dishes that will garner enthusiastic reviews from satisfied diners. The much publicized health benefits of seafood are icing on the cake, but photographs of the dishes would've made the book even sweeter. (Mar.) Copyright 2005 Reed Business Information.

Library Journal

The subtitle basically says it all. In the follow-up to her Simply Shrimp, Salmon, and (Fish) Steaks, Pendleton offers uncomplicated recipes using our favorite shellfish (no cuttlefish here). A few are not so quick, and some of these dishes are found in many other fish cookbooks, but shellfish lovers will find some new recipes to tempt them. For larger collections. Copyright 2005 Reed Business Information.