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(More customer reviews)Someone once said, "Great books have great opening lines." One sea story begins, "Call me Ishmael." Another great book about the sea begins, "I was destined to become a chef." And from one whose name could be shortened to Jona, he might almost have been specific and said a seafood chef.The book of course is Jonathan Parker's, "The Manhattan Ocean Club Seafood Cookbook." It comes with all the trappings of today's great culinary tomes: imaginative photography, menus (for those who need help getting it all together) and wine suggestions. The layout is enormously helpful. All the ingredients are listed in one place along the side of the page as is the equipment needed to prepare the recipes. Instructions are clearly written, so you don't have to be Cordon Bleu to prepare the dishes Parker describes. I especially liked two things. One is that Parker has a nice genial writing style, so the book is fun to read, even if you don't want to cook seafood. But to miss the food would truly be to miss the best part of the book. Parker's work is always both tasteful and tasty. He has apprenticed with the best and learned his lessons well. In short, it's a whale of a book.
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