Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish. Some of the recipes come from famous chefs and restaurants in the Mystic area; others were developed by the author, who is editor of Taste of the Seacoast magazine.Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport.

Author Biography

Jean Kerr is a food writer and editor who has been writing articles and columns about food since the 1980s. She has been food editor for Portsmouth Magazine and a regular contributor to Accent magazine. She is currently the editor of Taste of the Seacoast, a food and wine magazine covering northern New England.Spencer Smith is a publishing executive based in Maine. He has been editor of Fodor's Seaside America and The Yachtsman's Winterbook and a board member of The National Maritime Historical Society and has worked on book publishing projects for South Street Seaport Museum and Mystic Seaport.