Shellfish: The Cookbook

Overview

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 ...

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Overview

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.

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Product Details

  • ISBN-13: 9781552859254
  • Publisher: Whitecap Books, Limited
  • Publication date: 1/1/2010
  • Pages: 224
  • Product dimensions: 8.20 (w) x 9.40 (h) x 0.60 (d)

Meet the Author

Karen Barnaby is the executive chef at the highly acclaimed Fish House Restaurant in Vancouver. She is editor of Halibut: The Cookbook, and the author of The Low-Carb Gourmet, Pacific Passions Cookbook, Screamingly Good Food and The Passionate Cook.

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