'The Beach House Cookbook'
Recipes by Barbara Scott-Goodman
Photos by Rita Maas
Chronicle Books -- 2005
Buy it on Amazon

Summer is a time for relaxing. It's also -- for those lucky enough to live on the beach or near enough one to be within arm's reach of it -- an opportunity to cook up some fresh seafood. But what to do with it once you have it?

Barbara Scott-Goodman has made a substantial mark in the flooded market of seafood cookbooks with her show-stopping "Beach House Cookbook," packed with delectable sounding recipes like Tomato-Basil Soup with Mussels, Lobster Rolls and Cornmeal-Crusted Soft-Shell Crabs. Using fruits and vegetables at peak freshness, Scott-Goodman offers up simple yet flavor-packed meals well-suited to the seaside.

What we tested and whether the book's worth buying after the jump.

Takeaway tips: Organizing your kitchen goes a long way. Even if you are renting a beach house for part of the summer, it's important to inquire about the cooking facilities. "A well-equipped kitchen saves you time when you're preparing meals," Scott-Goodman writes. Don't forget to look for seasonally appropriate recipes: After a laundry list of appetizer, soup, main course and salad recipes, Barbara spotlights a few mouthwatering summer-appropriate desserts and cocktails.

Quality of pictures: We're not going to sugarcoat it: We wanted a whole lot more. That said, the images that are here are bright, colorful and had us mulling over our next meal with some anticipation.

We tested: Spaghetti with Vongole Clam Sauce, Thai Barbecued Chicken and Orzo, Corn and Chive Salad

Ideal for a warm, breezy night on the beach, this spaghetti dish did not let down a hungry crowd. Tiny, sweet clams are simmered in wine, onion, garlic and chunks of bacon to create a sauce that is easily mopped up with crusty bread.

Feeding a large crowd? Thai barbecued chicken will please the palettes of even the fussiest eaters. Marinate chicken pieces in coconut milk, lime juice, hot sauce, sugar and cilantro to create a luscious crust that will have guests licking their fingers clean.

A great side to accompany the Thai chicken, the orzo, corn and chive salad makes use of any leftover corn on the cob. Fresh corn and chives are heightened with a simple balsamic vinegar, olive oil, and salt and pepper dressing, and the green and gold hues are gorgeous together. Ideal both cold and at room temperature, this salad would also be ideal for picnics, since there's no mayo involved.

Worth the investment: Though this book was released back in 2005, the recipes are still current, reliable and delicious. Everything a person would want for the perfect beach meal is laid out in simple terms. Shrimp Burgers, Fresh Corn Fritters and Gazpacho with Grilled Shrimp and Corn sounds like a perfect Fourth of July menu as far as we're concerned.