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Seafood Safety and Sustainability 

OceansAlive.org

Great resource to check for health warnings on seafood as well as sustainability issues. - Please check your ingredients before you go shopping:

Clams - Haddock - Cod - Mackerel - Halibut - Trout - Catfish - Lobster

Monterey Bay Aquarium Seafood Watch

Monitors sustainable fishing issues.

BOOKSTORE: Sustainable Seafood 

One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook

by Baldwin Cc, Carole C. Baldwin, Julie H. Mounts

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- C L A M . C H O W D E R - 

RECIPE: Saveur's New England Clam Chowder 

New England Clam Chowder

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This is Saveur writer Miles Chapin's chowder recipe, inspired by Jim Baker's chowder at Plymouth's Old Colony Club.

* 5 dozen littleneck clams or 4 1/2 dozen steamer clams
* 1/4 lb. salt pork, diced
* 3 medium yellow onions, peeled and diced
* 3 tbsp. flour
* 3 lbs. red potatoes, peeled and cut into I'' cubes
* 3 cups milk
* 3/4 cup heavy cream
* 3 tbsp. butter
* Salt and freshly ground white pepper

1. Scrub clams under cold running water to remove grit and sand. Discard any that don't close when tapped. Place clams in a large pot with 3 cups cold water. Cover, bring to a boil over medium-high heat, and steam until shells open; check frequently and remove clams with tongs as they open, allowing up to 5 minutes for littlenecks and about 1 minute for steamers. Discard any that don't open. Pour cooking liquid through a fine sieve and set aside.

2. Cook salt pork in large pot over medium-low heat until crisp, about 20 minutes. Remove salt pork, drain on paper towels, and set aside to use as garnish. Add onions to rendered fat and cook over low heat until translucent, about 20 minutes.

3. Remove clams from shells. If using steamers, cut off and discard necks (the black part). Roughly chop clams, cover, and set aside.

4. Add flour to onions, stir for 1 minute, then add potatoes, reserved clam cooking liquid, and enough water to cover. Increase heat to medium, cover, and simmer until potatoes are tender, about 20 minutes.

5. Add clams, milk, and cream to pot. Simmer (do not boil) until just heated through, about 5 minutes. (Clams will be rubbery if overcooked.) Stir in butter and season to taste with salt and pepper. Ladle into bowls and top with reserved salt pork.

This recipe was first published in Saveur in May/June 1996.

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BOOKSTORE: Saveur 

Saveur

Saveur is by far my favorite food magazine. I subscribe, I hunt down back issues and buy them, because I always grab for Saveur back issues before I go to my cookbooks.

- M.B.

Amazon Price: $19.95 (as of 10/07/2008)
List Price: $45.00

RECIPE: Legal Seafoods Thick and Creamy Clam Chowder 

Legal Seafood's Clam Chowder

.
* 4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
* 1 clove garlic, chopped
* 1 cup water
* 2 ounces salt pork, finely chopped
* 2 cups chopped onions
* 3 tablespoons flour
* 1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
* 4-1/2 cups clam broth
* 3 cups fish stock
* 2 cups light cream
* Oyster crackers (optional)

Instructions
1. Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.

2. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes.

3. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

4. Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Serves 8

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BOOKSTORE: 50 Chowders 

50 Chowders: One Pot Meals - Clam, Corn, & Beyond

by Jasper White

Jasper White is the king hell daddy of New England cooking. If you're going to use someone else's chowder recipes you'd be crazy not to start with this book. - M.B.

Amazon Price: $19.80 (as of 10/07/2008)
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RECIPE: Maine Down Easter Chowder 

A milky Maine style chowder

Great Grampa Scott's Clam Chowder

.
J. Dennis Robinson is convinced that his family has the only real recipe for chowder in the world. He also has some very strong and clear ideas about what is and what isn't chowder.

In real clam chowder The potatoes and onions are cooked in the broth of the clams which you first steam open. Great grampa Scott had a heart condition, greased the skillet with pork fat, and lived to be 89. I use bacon. You do not add spices beyond pepper and salt. You do not add tomatoes, colorful vegetables, sprigs of this or that. You do not add fish, things that look like fish, or other shellfish. You only add the milk at the very last minute and you never never put in a thickener of any kind. There is an eccentric branch of our family that occasionally uses cream instead of milk. I love them, but they're wrong. Clam chowder is thin and milky. It is all about clams and everything in it is there to honor the clam.

He makes a strong case for his grandfather's chowder, but what he is really talking about is Maine style Down Easter Chowder. Of course there are many ways to make authentic chowder. There are many ways to make delicious chowder. Chowder is like jazz, rooted in tradition, built around improvisation.

Here's his recipe.

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RECIPE: Clam and Corn Chowdah 

Clam and Corn Chowdah

.
* 4 slices crisp bacon, crumbled
* 1 medium onion, chopped
* 1/4 cup butter
* 2 cans (6 or 8 ounces) chopped clams
* 1 cup fresh corn cut from the cob
* 2 cups diced potatoes
* Kosher salt
* 1/2 teaspoon fresh cracked pepper
* 2 cups heavy cream
* 1/4 cup flour
* 1 cup of clam juice

1. Saute chopped onion in butter. Cook until soft and almost starting to brown. Add the potatoes. Cook for 5 minutes. Stir in flour. Cook for 2 minutes.

2. Stir in clam juice slowly so that flour doesn't lump. Add cream and bring to a boil. Lower heat a simmer for 20 minutes.

3. Add clams, corn and pepper.Cover and simmer for 10 minutes. Adjust salt.

Serve with oyster crackers, fresh bread, and a salad.

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RECIPE: Rhode Island Red Chowder 

Rhode Island Red Chowder

.
* 1 quart chopped, shucked hard-shell clams, undrained (2 1/4 pounds)
* 1/2 pound salt pork, cut into 1/4-inch cubes
* 4 medium onions, thinly sliced
* 4 large potatoes, peeled and cut into 1/2-inch cubes (3 pounds)
* 6 cups water
* 1 (28-ounce) can crushed tomatoes
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 2 cups milk
* 2 tablespoons unsalted butter
* 1/2 cup shredded fresh basil
* Whipping cream

Drain clams, reserving liquid; set clams aside.

Cook salt pork in a Dutch oven over medium heat 5 minutes or until crisp. Remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside. Add onion, and saute 5 minutes or until tender. Add clam liquid, potatoes, and 6 cups water; bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender. Add tomatoes and clams; simmer, stirring occasionally, 20 minutes. Stir in salt and pepper.

Heat milk and butter until almost boiling; stir mixture into chowder. Stir in basil. Spoon 1 tablespoon whipping cream into each bowl; ladle chowder over whipping cream. Sprinkle with reserved salt pork. Serve with crackers.

From Coastal Living Magazine

Clam Chowders | Fish Chowders | Corn Chowders | Bookstore

RECIPE: Rhode Island Red Chowder - Quick and Dirty 

.
* 4 TB Butter
* 1 Cup Chopped Onions
* 2 TB Lawry'seasoned salt
* 6 Cups Chopped Clams plus their liquor
* 4 Cups bottled or canned Clam Juice
* 6 Cups Water
* 8 Cups peeled and diced Potatoes
* 1/2 Cup Campbell's condensed Tomato Soup
* 1/2 Cup of Tomato Sauce
* 1/2 tsp Cayenne Pepper
* Kosher Salt and freshly ground Black Pepper

1. In a large pot, heat butter. Add the onions and seasoned salt, cook over medium heat for 5 minutes. Add the clams and their liquor, the clam juice and the water. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 30 minutes.

2. Add the potatoes. Bring to a boil, reduce the heat, and simmer until potatoes are soft, about 15 min. Skim froth. Stir in tomato soup, tomato sauce and cayenne, and simmer for 10 minutes. Cool the chowder and refrigerate for several hours or overnight to "cure" the chowder and let the flavor develop.

3. Reheat gently. Adjust seasonings. Add water if chowder is too thick.

Adapted from "The New England Clam Shack Cookbook" by Brooke Dojny.

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BOOKSTORE: The New England Clam Shack Cookbook 

I need a handi wipe every time I pick up this cookbook. Just looking through all the pictures and stories of New England clam shacks, lobster pounds and chowder houses gets my hands all greasy and my chin covered in butter. - M.B.

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses

by Brooke Dojny

Amazon Price: (as of 10/07/2008)
List Price: $16.95
Used Price: $3.64

RECIPE: Noank Clear Clam Chowder 

.
This clear chowder (broth only, no milk or cream) is typical of the style that has been cooked up for generations along a narrow stretch of New England coastline, from eastern Connecticutt through western Rhode Island.

* 3/4 Cup finely cut Salt Pork
* 1 large rib of Celery
* 1 large Leek, white and pale green parts only, rinsed and chopped
* 1 medium Onion
* 6 Cups bottled or canned Clam Juice
* 4 Cups Water
* 4 to 5 Cups peeled and diced Potatoes
* 3 Cups chopped Hard Shelled Clams
* 2 tsp dried Thyme, or 2 TB fresh Thyme
* 2 TB chopped fresh Parsley
* Kosher Salt and fresh cracked Black Pepper

1. Cook the salt pork in a large soup pot over medium-low heat until the fat is rendered and teh pork bits are crispy, about 15 min. Remove the pork and drain on paper towels, leaving the drippings in the pan.

2. Add the celery, leek, and onion to the pan drippings and cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the clam juice, water, potatoes, clams, and thyme. Bring to a boil, reduce the heat to medium-low, and cook, covered, until the potatoes are tender, about 15 minutes. Remove from the heat and let the chowder rest, partially covered, at room temperaturefor at least an hour or refrigerate for up to 2 days.

3. Reheat gently. Adjust the liquid if necessary. Stir in the parsley and season to taste with salt and pepper. Garnish with rendered pork crisps.

Adapted from The New England Clam Shack Cookbook

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- F I S H . C H O W D E R - 

RECIPE: Chuck's Three-Day Chowder 

Chuck's Three-Day Chowder

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"I've got a whole bookshelf on the subject," says Chuck Davis, Miles Chapin's cousin and personal chowder consultant. "My chowder, well, it's a little different than everybody else's." Chuck's three-day theory is based on his quest for clear fish stock: Two days, he says, are needed for "sludge" and fat to separate.

DAY ONE, FISH STOCK:
* 1 2 1/2-lb. whole haddock or cod
* 1 small yellow onion, peeled
* 2 stalks celery
* 2 small carrots
* 2/3 cup dry white wine
* 2 sprigs fresh parsley
* 1 sprig fresh thyme
* 1 bay leaf
* 1 tsp. black peppercorns

DAY TWO, CHOWDER BASE:
* 4 cloves garlic, peeled
* 4 stalks celery
* 1 medium white onion, peeled
* 1/3 lb. salt pork
* 1 bay leaf
* 1 tsp. chopped fresh thyme leaves
* 1 lb. haddock or cod filets (from day one)

DAY THREE, FISH CHOWDER:
* 4 cups fish stock (from day one)
* Cooked vegetables and filets (from day two)
* 2 lbs. red potatoes, peeled and cut into 1'' cubes
* 1 cup milk
* 1 cup heavy cream
* Salt
* Tabasco
* Cooked salt pork (from day two)
* Paprika

DAY ONE: If your fishmonger has not done so, clean and filet fish. Refrigerate filets; then rinse fish skeleton and cut into 4'' lengths. Place in a large pot. Roughly chop onion, celery, and carrots; add to pot with wine, parsley, thyme, bay leaf, peppercorns, and 10 cups water. Bring to a boil over high heat; reduce heat to low and simmer for 40 minutes, skimming fat and foam. Strain first through a colander to separate bones and vegetables, then through a colander lined with cheesecloth to catch finer bits of bones and vegetables. Return to pot and reduce by half over medium heat. Set aside to cool to room temperature. Refrigerate.

DAY TWO: Mince garlic; dice celery and onion. Dice salt pork, then cook in a skillet over medium-low heat until crisp, about 20 minutes. Remove pork, drain on paper towels, and set aside to use as garnish. Cook garlic, celery, and onion in rendered fat with bay leaf and thyme over low heat for 20 minutes. Add filets, skin side up, and 1/2 cup water. Cover, simmer for 4 minutes, then peel off skin. Refrigerate filets and vegetables.

DAY THREE: Skim top layer of fat from stock and slowly pour into pot, leaving any sediment in container. Add vegetables (reserving fish) and potatoes, cover, and simmer over medium heat until tender, about 20 minutes. Stir in milk and cream, then flake fish into chowder. Simmer (do not boil) until heated through. Discard bay leaf. Season to taste with salt and Tabasco. Ladle into bowls, top with salt pork, and sprinkle with paprika.

This recipe was first published in Saveur in May/June 1996.

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RECIPE: Trout Chowder 

Trout Chowder

This classic chowder showcases trout's delicate flavor.

* 1/4 lb. salt pork or bacon, cut in small cubes
* 2 onions, finely chopped
* 2 potatoes
* 3 cups whole milk
* 2 cups poached trout (2 10 oz.-trout), in chunks
* Salt and pepper
* 1 tbsp. butter

1. In a heavy, medium-sized pot, brown salt pork or bacon over medium heat until crisp. Drain on paper towels. Pour off all but 1 tbsp. of fat from pot.

2. In the same pot, cook onions over medium heat, stirring often until tender and translucent (about 20 minutes).

3. Peel and cut potatoes into 1/2'' cubes. Add potatoes and milk to pot and cook over medium heat for about 10-15 minutes or until potatoes are tender.

4. Add trout to the pot and continue cooking for 1 minute. Stir carefully so trout doesn't break up. Add salt and pepper to taste, then serve chowder in bowls garnished with a little butter and the reserved cubes of salt pork or bacon.

This recipe was first published in Saveur in September/October 1994.

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RECIPE: Marc's Failing Memory Chowder 

Nor'easter Baked Fish Chowder 

This recipe draws on the way that chowder was originally cooked in layers over a fire.

* 1/4 LB Bacon cut in 1/4" strips
* 1 large Onion, thinly sliced
* 2 Celery ribs, thinly sliced
* 1 1/2 LB.s russet potatoes, peeled and thinly sliced
* 1 tsp Kosher salt, - to taste
* 1/2 tsp fresh ground Black Pepper
* 2 TB fresh Thyme or 2 tsp dried
* 3 cups Fish Stock or bottled Clam Juice
* 3 cups whole Milk
* 1/2 cup of dry White Wine
* 1 large Bay Leaf, broken in half
* 2 LBs Haddock or other lean white fish, cut in large serving pieces
* 2 TB unsalted Butter

1. Preheat oven to 400 degrees.

2. Cook the salt pork in a large (6 qt.) Dutch oven or heavy flameproof casserole over medium heat until crisp and the fat is rendered, about 10 minutes. Remove the salt pork bits, and drain on paper towels. Add the onion and the celery to the pan drippings and cook until the vegetables begin to soften, about 4 min.

3. Layer the potatoes over the onion mixture and sprinkle with the salt, pepper, and thyme. Pour in the fish stock, milk, and wine and add the bay leaf.

4. Cover and bake for 35 to 40 min, until potatoes are tender. Arrange the fish over the potatoes, gently pushing down into the cooking liquid. Bake, uncovered, until the fish is just cooked through and the potatoes are very tender, 10 to 20 minutes. Discard bay leaf. Adjust seasoning if necessary.

Adapted from Brooke Dojny's The New England Cookbook.

Clam Chowders | Fish Chowders | Corn Chowders | Bookstore

BOOKSTORE: The New England Cookbook 

The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home

by Brooke Dojny

I was leafing through this book at my sister's house in Hunnington Beach, CA when I was visiting for Christmas one year and I grabbed my notebook and just started copying recipes by hand - one after another.

This summer my Mom bought me the book. So I tossed my notebook. I couldn't read my notes anyway.

I'll give you a head start if you ever get your paws on this one . . . her potato salad recipe was better than mine.

Until I changed my potato salad recipe. - M.B.

Amazon Price: $23.36 (as of 10/07/2008)
List Price: $29.95
Used Price: $2.60

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RECIPE: No Name Seafood Chowder 

The No Name Restaurant in Boston is still around, but it isn't the stuff of legend any longer. It used to be right on Fish Pier and seafood got loaded right of the boats into the kitchen. Anything that didn't get sold fresh that day ended up in the chowder the next day.

Seating was family style at picnic tables. Beer and wine were Bring Yer Own and the house provided glasses, corkscrews and bottle openers. Greek waiters shared wine with the customers and the joint got noisier as the night went on. The waiters would holler "2 cuppa C" to the kitchen to get your chowder order going while they wrote out a ticket for the rest of your order. The more wine the waiters shared, the more mishappen the slices of pie arriving for dessert.

Basically it was the kind of paradise we aren't allowed to partake in any more. Now we got rules, regulations, class.

This isn't the best written recipe and normally I'd take a few minutes to spruce it up but what the hell, here it is, the way it was handed down to me:

* 1/4 c chopped onion
* 1/4 c margarine
* 4 lb cod fillet
* 2 c chopped clams
* 1/2 c scallops
* 1/4 c lobster
* 1/4 c shrimp
* 3 c diced potatoes
* 2 cans evaporated milk
* water to cover
* s&p to taste

sautee onion in margarine over low heat, skin cod, place with remaining fish in large pot, cover with water simmer until tender, add potatoes and milk cook until potatoes are tender.

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C O R N . C H O W D E R S 

RECIPE: 65th Ave. Corn Chowder 

RECIPE: Saveur's Lobster Corn Chowder 

Lobster and Corn Chowder

Cary Wheaton, co-owner of the East Coast Grill in Cambridge, first mixed up this chowder after a lobster- and corn-filled vacation in Westport, Massachusetts.

* 2 2-lb. live lobsters
* 1 large stalk celery, roughly chopped
* 1 medium carrot, roughly chopped
* 1 sprig fresh parsley
* 1 bay leaf
* 5 black peppercorns
* 1/4 lb. salt pork, diced
* 3 medium yellow onions, peeled and diced
* 3 cloves garlic, peeled and minced
* 1 1/2 lbs. red potatoes, peeled and cut into 1/2'' cubes
* 4 cups fresh corn kernels (cut from about 6 ears)
* 3 cups half-and-half
* Cayenne pepper
* Salt and freshly ground white pepper

1. Bring a large pot of salted water to a boil over medium-high heat. Add lobsters and cook for 8-10 minutes. Remove lobsters, reserving cooking liquid, and run under cold water. Remove meat (discard tomalley and coral) and cut into small pieces. Return shells and 10 cups reserved cooking liquid to pot.

2. Add celery, carrot, parsley, bay leaf, and peppercorns to cooking liquid, reduce heat to medium-low and simmer for 1 1/2 hours. Strain broth through a sieve into a large saucepan. Cook over medium-high heat until reduced to 6 cups, about 10 minutes.

3. Cook salt pork in pot over medium-low heat until crisp, about 20 minutes. Remove, drain on paper towels; set aside for garnish. Cook onions and garlic in rendered fat over low heat until translucent, about 20 minutes.

4. Add potatoes, corn, and reduced broth to onions, increase heat to medium, and simmer until potatoes are tender, about 10 minutes. Stir in half-and-half and a dash of cayenne and return to a simmer. Add lobster meat and simmer (do not boil) until heated through, 3-5 minutes. Season to taste with salt and pepper. Ladle into bowls and top with reserved salt pork.

This recipe was first published in Saveur in May/June 1996.

Clam Chowders | Fish Chowders | Corn Chowders | Bookstore

RECIPE: Vineyard Chicken and Corn Chowder 

.
* slices thick-cut Bacon, coarsely chopped
* 1 large Onion, chopped
* 3 Celery ribs, chopped
* 2 LBs cut up Chicken parts - thighs or breasts
* 3 Cups Chicken Stock
* 1 large Bay Leaf, broken and half
* 1 1/2 LBs Potatoes, peeled and diced
* 1 TB dried Thyme or 3 TB fresh Thyme
* 4 Cups fresh or frozen Corn kernels
* 3 Cups heavy Cream
* 3/4 tsp Kosher Salt - to taste
* 1/2 tsp fresh ground Black Pepper - to taste

1. Cook bacon in a large saucepan or soup pot over medium heat until crisp and fat is rendered, about 10 min. Remove the bacon with a slotted spoon and drain on paper towels. Save bacon for garnish. Leave dripping in pan.

2. Add onion and celery, cook until they begin to soften. Add the chicken, chicken stock, 1 1/2 cups of water, and the bay leaf. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until chicken is no longer pink, 20 min. Using tongs, remove the chicken to a plate.

3. Add the potatoes and thyme. Cook, uncovered, until potatoes are almost tender, 10 min.

4. Meanwhile, when the chicken is cool enough to handle, strip off the bones and skin. Shred or chop the meat into 3/4 inch chunks and return to chowder.

5. Add the corn and the cream, simmer until the vegetables are tender and the chowder is slightly thickened, 10 min. Season with salt and pepper.

6. Serve in bowls. Garnish with reserved crispy bacon.

Adapted from Brooke Dojny's The New England Cookbook

Clam Chowders | Fish Chowders | Corn Chowders | Bookstore

- BOOKSTORE - 

BOOKSTORE: Chowder and Seafood 

The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses

by Brooke Dojny

I need a handi wipe every time I pick up this cookbook. Just looking through all the pictures and stories of New England clam shacks, lobster pounds and chowder houses gets my hands all greasy and my chin covered in butter. - M.B.

Amazon Price: (as of 10/07/2008)
List Price: $16.95
Used Price: $3.64

The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home

by Brooke Dojny

I was leafing through this book at my sister's house in Hunnington Beach, CA when I was visiting for Christmas one year and I grabbed my notebook and just started copying recipes by hand - one after another.

This summer my Mom bought me the book. So I tossed my notebook. I couldn't read my notes anyway.

I'll give you a head start if you ever get your paws on this one . . . her potato salad recipe was better than mine.

Until I changed my potato salad recipe. - M.B.

Amazon Price: $23.36 (as of 10/07/2008)
List Price: $29.95
Used Price: $2.60

Usually ships in 24 hours

50 Chowders: One Pot Meals - Clam, Corn, & Beyond

by Jasper White

Jasper White is the king hell daddy of New England cooking. If you're going to use someone else's chowder recipes you'd be crazy not to start with this book. - M.B.

Amazon Price: $19.80 (as of 10/07/2008)
List Price: $30.00
Used Price: $0.86

Usually ships in 24 hours

Fish & Shellfish: The Definitive Cook's Companion

by James Peterson

Peterson's authorative guide cookbook's are pretty definitive. The recipes are carefully written, the technique flawless and his palette is damn good.

If you get you hands on a piece of fish that you've never worked with, this a sensible place to start. I'd hate to not be able to consult this volume. - M.B.

Amazon Price: $26.40 (as of 10/07/2008)
List Price: $40.00
Used Price: $7.50

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One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook

by Baldwin Cc, Carole C. Baldwin, Julie H. Mounts

This cookbook is an excellent place to start to learn how to be more responsible in your choices of seafood. - M.B.

Amazon Price: $23.10 (as of 10/07/2008)
List Price: $35.00
Used Price: $4.97

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Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World's Finest Chefs

by James O. Fraioli

Amazon Price: $26.60 (as of 10/07/2008)
List Price: $35.00
Used Price: $7.95

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BOOKSTORE: Time/Life The Good Cook 

Shellfish (The Good Cook Techniques & Recipes Series)

by Time-Life Books Editors

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List Price: $19.93
Used Price: $0.32

Shellfish (the Good Cook Ser.)

by Time-Life Books

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Fish & Shellfish (The Good Cook)

by the editors of Time-Life Books, of Time-Life Books

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BOOKSTORE: Magazine Rack 

Saveur

Saveur is by far my favorite food magazine. I subscribe, I hunt down back issues and buy them, because I always grab for Saveur back issues before I go to my cookbooks.

- M.B.

Amazon Price: $19.95 (as of 10/07/2008)
List Price: $45.00

Cook's Illustrated

I love their product comparisions, their quests for the perfect recipe and their scientific explanation columns

- M.B.

Amazon Price: $26.95 (as of 10/07/2008)
List Price: $35.70

Gastronomica

Amazon Price: $48.00 (as of 10/07/2008)
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