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From Library Journal

The Legal Sea Foods restaurants are a Boston institution, and deservedly so. Owner Berkowitz's philosophy is that the best fish is just "fresh fish cooked simply," and his cookbook is a valuable primer on choosing high quality fish and cooking it to enhance, not overwhelm, its flavor. There are separate 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
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