- Boston Restaurant Guide is thrilled to offer the New England Seafood Cookbook, a rich collection of some of the best American recipes ever published and some of the most beautiful food photos you’ll ever savor. The book includes a “Celebrity Catch” in every chapter—a one-of-a-kind collection of signature dishes assembled by from some of Boston’s top celebrity chefs, including Ken Oringer, Lydia Shire, Jody Adams, Gordon Hamersley and Ana Sortun.

Published by The Boston Globe and prefaced by ocean-inspired thoughts from local culinary legend Jasper White, the book’s tasty bill of fare includes classic Maine crab cakes, a New England stovetop clambake, lobster salad rolls, cornmeal scrod, and a host of other dishes—both trendy and traditional—that every seafood lover will enjoy. It’s not too early to begin your holiday shopping!

Chef Jody Adams
The award-winning chef of Rialto at the Charles Hotel in Cambridge, Massachusetts describes her cuisine as "food I love to eat," so her menus incorporate French, Italian, Spanish, North African, and Middle Eastern cuisines. She has a 2002 cookbook, In the Hands of a Chef, and is the culinary force behind the Sapphire Group.

Scallop Ravioli with Pomegranates, Blood Oranges and Brown Butter

Chef Gordon Hamersley
The chef-owner of Hamersley's Bistro started cooking as an undergrad at Boston University, then honed his skills in California and France before returning to the Hub. He won the James Beard Best Chef/Northeast award in 1995, and his first cookbook, Bistro Cooking at Home, won the International Association of Culinary Professionals Cookbook Award in 2004.

Eastern Halibut in White Wine with Maine Shrimp

Chef Ken Oringer
After working in some of America's top kitchens, this New Jersey Native settled in Boston, where he opened Clio in 1997. His creativity earned him the James Beard Best Chef/Northeast award (2001) and more acclaim for his Uni sashimi bar and tapas-inclined Toro. He also made People Magazine's "Top 50 Bachelors" list in 2002, but that's a whole other story.

Cassoulette of Sea Urchin and Lobster

Chef Lydia Shire
With her award winning cuisine at Seasons, Biba, Pignoli, and Locke Ober, Shire has been instrumental in putting Boston on the gastronomic map. Her limitless creativity and commitment to hard work have earned her high praise, including Best Chef/Northeast from the James Beard Foundation, and the prestigious Ivy Award from up-and-coming trend setters. She's a true New England original.

Open-Faced Crab and Asparagus Sandwich

Chef Ana Sortun
A native of Seattle, Sortun made a splash in New England by blending French technique and training with Mediterranean flavors and ingredients. She opened Oleana in Cambridge, Massachusetts in 2001, and was named 2005 Best Chef/Northeast by the James Beard Foundation. Her first cookbook is Spice: Flavors of the Mediterranean.

Spicy Sicilian Bread Salad with Marinated Tuna

Chef Jasper White
A James Beard award winner trained by the Culinary Institute of America, the New England seafood guru gained fame in the 1980s for the innovative fine dining served at his first Boston restaurant Jasper's. Later, he took a simpler approach with Summer Shack, a chain of clam shack-inspired eateries. His cookbooks include Lobsters at Home and 50 Chowders.

Shack Bouillabaisse