The Newfoundland and Labrador Seafood Cookbook

Susan Cleyle is associate university librarian, QE II Library, Memorial
University of Newfoundland.

In addition to first-rate recipes, The Newfoundland and Labrador Seafood
Cookbook features thorough discussions about seafood handling in general
and individual fish in particular. The book is divided into sections
dealing with different species of fish, ranging from cod to capelin,
flatfish to shark, seal to squid, and everything in between. Each
section includes general information about the fish, suggestions for
handling and storage, and some recipes. The last two sections deal with
mixed seafood and seafood sauces.

The book has a coil binding, which makes it great for practical use in
the kitchen. The layout is user-friendly: recipes are confined to one
page, there’s lots of white space for easy reading, and interesting
sidebars offer preparation and serving advice. The recipes are excellent
and range from the classic Newfoundland Clam Chowder and Cod Au Gratin
to the fancier Oysters Baked with Brandy Butter and Barbecued Swordfish
Kebabs. This book is a must-have for any fish lover.