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The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times edited by Florence Fabricant ( St. Martin ’s Press) From the food pages of The New York Times comes The New York Times Seafood Cookbook, a comprehensive and appealing seafood cookbook written by Florence Fabricant, a long-time food writer for The New York Times dining section. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses. Among the chefs included are Mario Batali, Alain Ducasse, Tom Colicchio, Dave Pasternak, Mark Militello, Nobuyuki Matsuhisa and some ultra-famous names: Eric Ripert of Le Bernardin and Cesare Casella of Beppe.
Within each chapter (fish, shellfish, caviar and smoked fish, and mixed seafood preparations), recipes are grouped by the type of fish they feature, arranged in alphabetical order, so that the largest chapter, the one on fin fish, begins with anchovies (including a recipe for Puntarelle with Anchovies) and ends with yellowtail (Grilled Yellowtail with Mexican Marinade). Most fish types are introduced with an overview of the various types and possible substitutes. Some additional examples of dishes include Croque-Monsieur with Salmon and Caviar, Bean and Calamari Soup, Alaskan Halibut, and Salmon Gefilte Fish Terrine.

The New Legal Sea Foods Cookbook by Roger Berkowitz, Jane Doerfer, Edward Koren (Broadway) is the complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.
Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its reputation on serving only the freshest and safest fish. Opened in Cambridge , Massachusetts in 1968, the Legal Sea Foods restaurant has since expanded to include more than two dozen restaurants in seven states along the Eastern Seaboard.
Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years, The New Legal Sea Foods Cookbook covers not only the traditional standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe and Baltimore Crab Cakes, are also included.
In addition to the vast selection of main dishes, there are

• Appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin, Stuffed Grape Leaves)
• Salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad)
• Pasta and rice (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers)
• Soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos),
• Vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash, Rhode Island Johnny Cakes)
• Desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake)

The New Legal Sea Foods Cookbook also provides an overview of the full range of fin fish and shellfish available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers.

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