Shellfish
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Shellfish

by Leif Mannerstrom
     
 

The ultimate shellfish cookbook from a world-renowned chef.

As a highly respected (and some would say revolutionary) chef, Leif Mannerström was the first recipient of the Kungsfenan, Sweden's coveted maritime gastronomy award. Shellfish is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of

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Overview

The ultimate shellfish cookbook from a world-renowned chef.

As a highly respected (and some would say revolutionary) chef, Leif Mannerström was the first recipient of the Kungsfenan, Sweden's coveted maritime gastronomy award. Shellfish is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of shellfish to North American cooks.

Mannerström keeps one foot firmly planted in the best traditions of ocean cuisine while creating dishes that appeal to the modern palate. The book covers every type of shellfish: sea mussels, clams, lobster, scampi, crab, crayfish, oysters, scallops, shrimps, prawns, gambas, sea urchin, whelk and their accompaniments.

The book features more than 200 imaginative recipes, some with new twists on tradition, others divinely original. They include:

  • Lobster sausage with sauerkraut
  • Oven-baked clams with hazelnut dressing
  • Lobster gratin
  • Asian seaweed crab soup
  • Veal roast with signal crayfish
  • Oyster pie with crisp bacon
  • Pancetta-wrapped scallops with sage
  • Sea urchin soup.

There is also a full selection of recipes for basics like aioli, cocktail sauce and fish stock that are the foundation of cooking with shellfish.

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Editorial Reviews

Cookbook Digest - Rosemary Black
This gorgeous new book should go a long way toward a long way toward mystifying the shopping, cooking and serving of seafood.... More than 200 recipes will keep those passionate about seafood cookery busy for a very long time... Impeccably prepared seafood dishes unfold on page after page -- some as whimsical as scrambled eggs served in empty eggshells and garnished with shrimp, shrimp roe and fresh herbs, and others as pristine as poached Norway lobsters with dill mayonnaise. The chef, who is so famous in his native Sweden that he's pictured on a national postage stamp, has an infectious enthusiasm for shellfish. And even if you don't ever have the time to whip up his poached oysters with spinach and hollandaise on toast, this book will catch and hold your attention simply because of the photos and the wealth of information presented in such a digestible, entertaining format.
Culinary Trends
From one of Sweden's most decorated chefs comes an elegant book on the delicacies of Scandinavia: Shellfish. The recipes from this Michelin-starred chef are best suited for the professional chef, as the techniques and ingredients trend toward the refined and luxurious. Standouts in the book include "Norway lobster Carpaccio with beets marinated in truffle oil," "Scrambled egg, flavored with chives and shrimp roe," "Poached oysters with spinach and hollandaise on toast" and "Deep fried blue mussels with salted loin of pork and bleak roe."
Douglas Dispatch - Marialisa Catala
Swedish chef Leif Mannerström...clearly knows (and loves) his seafood.
Calgary Herald - Shelley Boettcher
[A cookbook] for the current Euro taste trends.
Culinaria Libris
For those of you with a shellfish allergy, look away now because today we are taking a look at Shellfish by Leif Mannerström... For me, it's all my Christmases come at once... Mannerström is a pioneer of New Swedish cuisine and the first winner of Sweden's coveted Maritime Gastronomy Award. This man knows his scallops... Bringing out the flavor of the shellfish without drowning them in ancillary seasonings is key to successful shellfish cookery. That's where this book succeeds... After perusing the gorgeous photos and recipes of Shellfish, I'll bet you get your crab crackers out of hibernation.
Publishers Weekly
No matter which crustacean floats your boat, the first collection from Swedish chef Mannerström will give you plenty of options among more than 200 recipes. Though there's no organization, just one recipe after another (abutted by beautiful full-color photos and occasional commentary), an index-like table of contents helpfully arranges recipes by main ingredient. Classics like paella, bouillabaisse and mussels with pomme frites are the exceptions to Mannerström's inventive rule, exploiting a bounty of local and regional fare with recipes for Norway lobsters, sea urchin, whelks and cockles. Tasty riffs like stir-fried mussels in a dill and béchamel sauce cradled in a crepe, a rich oyster pie with bacon and cheese, and an omelet with curried crab should awaken tired palates, while more involved fare such as Mousseline of scallop, lobster with truffle and Norway lobster sauce, and a Cassoulet of lobster, veal sweetbreads and tarragon sauce offer new challenges for experienced cooks. Though its appeal may be limited due to a decidedly European feel and an emphasis on ingredients not easily sourced on U.S. shores, seafood lovers looking for inspiration should find many new ideas and flavor combinations.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

ISBN-13:
9781554075164
Publisher:
Firefly Books, Limited
Publication date:
09/01/2009
Pages:
256
Product dimensions:
8.60(w) x 11.10(h) x 1.00(d)

Related Subjects

Meet the Author

Leif Mannerström is a master chef and restaurateur. His award-winning fish and seafood restaurant, Sjömagasinet, is Michelin-starred and has been featured in many cuisine and travel reviews.

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