Whitecap Books, Paperback, 9781552859254, 224pp.
Publication Date: January 1, 2010
"Shellfish made easy and delicious."
Shellfish are the basis of a multitude of succulent dishes and also provide significant health benefits. Rich in vitamins and minerals, low in fat and high in taste, shellfish are truly a wellrounded delicacy.
In Shellfish: The Cookbook, oysters, clams, mussels, crabs, scallops, lobsters, shrimp and prawns are used in deliciously innovative ways. A diverse cross-section of recipes culls the best shellfish combinations from a host of global influences. Easy-to-follow instructions take the intimidation out of preparing such delicious dishes as: Clams steamed with pancetta, tomatoes and wine Chilled mussels with lemon tarragon drizzle Chilled crab and avocado soup Northern Thai shrimp salad Seafood hot pot with saffron aloli Prosciutto-wrapped prawns with basil sauce Sea scallops on apricot butter Lobster and mango salad.
Comprehensive and clearly written, Shellfish: The Cookbook will be a welcome addition to the home chef's library.