Hardcover: 144 pages
Publisher: Storey Publishing, LLC (May 8, 2012)
Product Dimensions: 6.8 x 0.6 x 8.3 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (14 customer reviews)
Best Sellers Rank: #182,214 in Books (See Top 100 in Books) #42 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > New England #67 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Fish & Seafood
Many people tend to shy away from lobster as a foodstuff, partially through relative fear of the unknown and often they have the impression that preparing lobster is a lengthy, complex process.This quite slim book seeks to change that perception with 55 simple recipes for everyday eating - no lengthy preparation and pretentious serving here.For the initiated there is a fascinating introduction and overview about lobster - such as it being so commonplace at one time that the rich thought it beneath them to eat it, so it was mostly fed to prisoners (three times a day) in New England and also used as chicken feed (!). Lobster-specific terminology is also explained and the reader is given help in selecting their lobster and its preparation before getting to the recipes themselves.Split into chapters dependent on the eventual meal purpose, such as salads, mains and desserts, everything about this book is clearly laid out from the book's internal navigation down to the actual recipes themselves. The quality of photographs that accompany the recipes are appealing and of a high standard, whether it be of the finished dish itself or some accompanying scene-setters.The author seems to have got the balance just about right, the book keeps things simple without being patronising and neither is it something that the lobster enthusiast would shy away from as if they did they've be missing a lot of good and interesting recipes. There is always a bit of a risk with single ingredient-focussed recipe books but this one seems to work. Of course, if you know you really really don't like lobster, it might not be for you... but again it might still be something to look at for the recipes as you can always do a little bit of substitution and customisation.
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