She serves seafood down by the seashore—and it's darn good. Scott-Goodman's book is a tribute to the sort of beautiful, delicious, fresh, healthy food best enjoyed after a day at the beach. The author of The Garden Entertaining Cookbook
shares appetizers like Really Good Clams Casino and salads and sides that make the most of summer vegetables (Cherry Tomato, Basil & Feta Cheese Salad). She then presents luscious—though relatively unfussy—main courses, including soups (Gazpacho with Grilled Shrimp & Corn), sandwiches (Lobster Rolls), pastas (Linguine with Spicy Red Clam Sauce) and numerous fish and shellfish dishes that offer fabulous treatments of flounder, salmon, snapper, swordfish, trout, tuna, clams, lobster and mussels. Scott-Goodman favors simple cooking methods, so there's lots of grilling, and most of the ingredients her recipes call for are fairly common in beach communities (things don't get much fancier than coconut milk for Thai Barbecued Chicken, and fresh tarragon for Lobster & Roasted Vegetable Salad with Garlic Vinaigrette). Landlubbers will be pleased with the nonseafood fare, which includes burgers, Cornish hen and lamb chops, and cocktail party hosts will find plenty of inspiration for finger foods (Mini-Crab Cakes with Cherry Tomato & Corn Salsa) and beverages (White Rum & Lime Sea Breezes). Even just browsing through this lovely book—which brims with color photos of the succulent food—is a treat. (June)
