The Great American Seafood Cookbook by Susan Herrmann Loomis

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    • Categories: Soups; American
    • Ingredients: fish bones; carrots; onions; celery; bay leaves; parsley; thyme; black peppercorns; pumpkins; ground cayenne pepper
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    • Categories: Soups; Quick / easy; American; Japanese
    • Ingredients: spinach; kombu; bonito flakes; clams; rockfish; egg whites; oyster mushrooms; lemons; usukuchi soy sauce
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    • Categories: Stocks; Cooking ahead; American; Japanese
    • Ingredients: kombu; bonito flakes
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    • Categories: Soups; American
    • Ingredients: onions; baking potatoes; milk; heavy cream; chive flowers; hake
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    • Categories: Stocks; Spring; American
    • Ingredients: mackerel; bouquet garni; dry white wine; coriander seeds; rice wine vinegar; leeks; cilantro
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    • Categories: Stews & one-pot meals; Rice dishes; Main course; Cajun & Creole
    • Ingredients: safflower oil; okra; onions; fish stock; thyme; ground cayenne pepper; white pepper; bay leaves; andouille sausages; Dungeness crabs; cooked rice
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    • Categories: Soups; American
    • Ingredients: onions; avocados; fish stock; lemons; heavy cream; half and half cream; lump crabmeat; nutmeg
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    • Categories: Soups; American; Japanese
    • Ingredients: fish stock; Japanese wheat noodles; salmon; scallions; lemons
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    • Categories: Stews & one-pot meals; Main course; American
    • Ingredients: whole lobsters; milk; chives
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    • Categories: Egg dishes; Soups; American; Greek
    • Ingredients: fish stock; orzo pasta; lemons; eggs; parsley
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    • Categories: Soups; American
    • Ingredients: garlic; fish stock; baking potatoes; heavy cream; scallops; ground cayenne pepper
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    • Categories: Soups; American
    • Ingredients: hard-cooked eggs; lemons; half and half cream; heavy cream; milk; dry sherry; crabmeat; ground cayenne pepper
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    • Categories: Stocks; Cooking ahead; American
    • Ingredients: white fish bones; carrots; onions; celery; bay leaves; parsley; thyme; black peppercorns
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    • Categories: Stocks; Cooking ahead; American
    • Ingredients: salmon bones and trimmings; salmon heads; carrots; onions; bay leaves; parsley; black peppercorns
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    • Categories: Main course; American
    • Ingredients: baby spinach; oyster mushrooms; sea scallops; tomatoes; chives
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    • Categories: Curry; Main course; Appetizers / starters; Cooking for 1 or 2; American
    • Ingredients: butter; leeks; fish stock; curry powder; ground cayenne pepper; sea scallops
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    • Categories: Sauces for fish; Main course; American
    • Ingredients: pink scallops; heavy cream; Champagne wine; fish stock; sweet cicely
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    • Categories: Egg dishes; Appetizers / starters; Main course; Cooking for 1 or 2; American
    • Ingredients: eggs; mussels; dry white wine; black peppercorns; bay leaves; onions; chives
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    • Categories: Egg dishes; Main course; Cooking for 1 or 2; American
    • Ingredients: white wine; shallots; bouquet garni; mussels; distilled vinegar; eggs; heavy cream; white bread; parsley; red bell peppers
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    • Categories: Main course; American
    • Ingredients: Manila clams; saltine crackers; ground cayenne pepper; vegetable oil
    • Accompaniments: Tartar sauce
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    • Categories: Dressings & marinades; Main course; Appetizers / starters; Cooking for 1 or 2; American
    • Ingredients: Manila clams; chives; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; Main course; American
    • Ingredients: littleneck clams; dried oregano; butter; roasted red peppers; arugula; black peppercorns
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    • Categories: Sauces for fish; Main course; Cooking for 1 or 2; American
    • Ingredients: butter; shallots; limes; heavy cream; razor clams
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    • Categories: Sauces, general; Main course; American; Italian
    • Ingredients: dried ancho chiles; dried Anaheim chiles; pine nuts; garlic; dried oregano; lemons; limes; littleneck clams; fish stock; cilantro
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    • Categories: Rice dishes; Main course; American
    • Ingredients: lemons; wild rice; fish stock; saffron; mussels; baby clams; heavy cream; bay scallops; chives
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Notes about this book

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Notes about Recipes in this book

  • Skate sauce gribiche

    • Avocet on March 02, 2020

      Very good. I sauteed the wing instead of poaching it, and substituted shallot for red onion. p. 211

  • Aromatic Portuguese hake

    • chawkins on March 28, 2014

      I'm not crazy about this, I don't think the onion goes too well with the rest of the dish. My husband, however, said he liked it. No matter, don't think I'll make this again.

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  • ISBN 10 0894805851
  • ISBN 13 9780894805851
  • Published Jan 01 1988
  • Format Hardcover
  • Page Count 320
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Everything you need to know about fish through 250 innovative and exciting recipes.

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