Lobster at Home by Jasper White Summary and Reviews
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Book Reviews of Lobster at Home
Book Review: A must-have for anyone serious about lobster!
Summary: 5 Stars
Jasper White eloquently describes how lobsters live, how they are caught, where to buy them and how to prepare them.The book is divided into three sections. The first describes the lobster as an animal, the lobster industry and the seasonal influences on the lobster market. Very detailed, with sufficient illustrations it provides you with practical background information.
The second part, deals with basic cooking techniques. Different cooking and cutting techniques are discussed, including basic recipes and tables, for cooking, steaming, grilling, broiling and frying lobster. Each of the basic recipes, is followed by some of Jasper's reciped.
The third part of the book, contains lobster recipes from famous cooks, ranging from Puck to Rebouchon. Creative recipes representing the major kitchens of the world, and often combining them in good American tradition. Traditionalists would categorise most recipes as fusion, but I believe this is just modern cooking.
Alto! gether, the book is packed with facts and anecdotes and is the definite bible for lobster afficionados.
Book Review: Covers all aspects of the world of lobster
Summary: 5 Stars
Mr. White's book is an excellent resource for everything lobster. He tells you where and how to buy your lobsters (even if you're not lucky enough to live in coastal New England). He talks about how the seasons affect the qaulity, quantity, and price of lobster. And for those who are intimidated by the prospect of eating a lobster (especially in public), Mr. White even includes a section on how to eat them!The recipes include the essential steamed, boiled, or grilled lobsters, as well as salads, chowders, and soups. In addition, Mr. White provides excellent directions and variations for his wonderful Pan-roasted lobster. The book also includes recipes and detailed directions for such classics as Lobster Thermidore and Newburg.
This is all around an excellent book, and Mr. White's style makes lobsters much more approachable!
A quick note about Mr. Lafleur's comments: Perhaps he has a different "version" of the book (is there more than one version?), but my copy includes full-color pictures of some of the recipes, plus drawings of how to cut up the lobster, lobster anatomy, and various lobster prep/eating tools. I especially like the circular chart describing lobster availability/quality throughout the year.
Book Review: Four Times
Summary: 4 Stars
This is the fourth time I bought Lobster at Home. Three were gifts. I kept one. Good! (My recipe for boiled lobster (water+ celery, onion, seaweed) is better than his steamed. The other recipes, lobster bisque for instance, were great.Book Review: Good cookbook
Summary: 4 Stars
I bought this book because i am a chef and wanted to expand my knowledge of cooking lobster in different ways and this book was indeed very informative and succeeded in doing so, even if u want to just do it your self go ahead and get one.Book Review: Great recipes, homely book
Summary: 3 Stars
I can't disagree with anything the previous reviewers have said; this is a great collection of lobster lore and recipes. However, the production values of this book fall far short of the premise, the cover, and the lobster itself. After you get past the cover, you will find cheap paper, no graphics or photos. It looks like it could be an extension service cookbook typed on a simple typewriter. I would not recommend this as a gift book if you are trying to impress someone.
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