Bob Chinn's
Crab House Cookbook

By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau

Bob Chinn's Crab House Cookbook  
"Oftentime my staff thinks I'm fanatical about the quality of our food and our service. Maybe I am, but if so it's because I'm committed to my personal vision about the dining experience we give our guests."...Bob Chinn

For over a million diners every year, Bob Chinn's Crab House delivers the ultimate seafood experience. Located just outside of Chicago, Chinn's is committed to the freshest fish and shellfish possible-going so far as to display bills of lading on the walls near the restaurant entrance. Every day, salmon from the Copper River in Alaska, stone crabs from Florida and halibut from Kona arrive to be cooked with care in the hearty style that that has kept customers coming back for more.

Bob Chinn and his staff really love seafood, and that knowledge shines through in this generous helping of the recipes, technique's and expertise. Recipes include signature dishes like Garlic Crab and Marilyn's Crab Crispies, classics like New England Clam Chowder and Cajun Shrimp, as well as innovative dishes like King Crab Ravioli, Sashimi Salad, and Chile Yabbies. A selection of mouthwatering desserts including Key Lime Pie and Pear Cheesecake complete the collection.

Highlighted by full-color pictures throughout and simple instructions for home-cooking, Bob Chinn's Crab House Cookbook is a must-have for seafood lovers everywhere.

Chinn's Facts

  • The dining room seats 630 people.
  • The kitchen prepares up to 3,000 meals a day.
  • Bob Chinn's is the 4th-largest-grossing restaurant in the United States, serving more than a million customers a year.
  • During a busy evening, the raw bar team may shuck 1400 oysters and 300 to 400 clams.


Bob Chinn's
Crab House Cookbook

By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau
Ten Speed Press
Cloth, 160 pages, $29.95
Publication Date: September 1998
ISBN: 0-89815-964-4
Information provided by the publisher.


Bob Chinn's Crab House Cookbook



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This page created March 1999

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