Simply Shrimp - Softcover

Martinson, Linda

Softcover

ISBN 10: 0934363048 ISBN 13: 9780934363044

Publisher: Linda Martinson, 1991

Synopsis

“Simply Shrimp: Fresh, Frozen & Canned” is a book for cooks. The recipes call for ingredients readily available in any supermarket, the book lays, flat, thanks to cut-and-comb binding, and tabbed divider pages make recipe finding easy. Each divider page has a mouthwatering photograph featuring two or three recipes from each section. There's even a photo with step-by-step directions on how to peel, devein, and butterfly shrimp. Recipe instruction is clear and concise. And while the recipes are simple, there's enough variety to satisfy both beginning and more sophisticated cooks. You'll find dishes ranging from light snacks and soups to elegant meals. The appendix in “Simply Shrimp” is complete. You'll learn how to buy shrimp by the count, and how to economize (serve shrimp in the shell - people tend to eat less!) There's a section on garnishes, and information on the various species you'll find in the seafood case. From an interview with Sonja Connor, MS, RD, the author answers the cholesterol question for once and for all!

About this title

About the Author

The author, Linda Martinson, is married to a commercial fisherman. As a member of the Pacific Coast Fisherman's Wives Coalition, she trained at Oregon State University as a seafood educator, then participated in a three year grant to teach supermarket consumers how to cook seafood.

It was while Linda was giving cooking demonstrations that she began to develop her own recipes — simple recipes that would allow her to talk to the customers as she cooked. She learned that simple recipes sold the most seafood because that's the type of recipe busy cooks want!

Linda, along with another woman, formed NorthWest Seafood Consultants. For several years they helped supermarkets promote their seafood cases through consumer education. The two women had a variety of seafood industry clientele. It was one of those clients, a seafood wholesaler, who told Linda, “You have to write a cookbook on shrimp! We sell ten times more shrimp than any other seafood!”

Linda decided to do some shrimp research, so she went to a few supermarkets and seafood shops to see what they had in their seafood cases. And she found that each store featured seven or eight forms of shrimp — cooked, uncooked, shell-on, shell-off, in a variety of sizes. Thus the idea for a shrimp cookbook was born.

Linda applied what she learned from her work with consumers to her cookbook. “Simply Shrimp" features easy recipes, and clear instructions that call for easily available ingredients. She even has a question and answer section in the back of the book which addresses the concerns and questions people have about cooking shrimp.

From 1990-1995, Linda wrote a monthly column in a seafood industry trade magazine, and produced a series of seafood cooking videotapes.

Review

...mouthwatering photographs...wonderful recipes... I have found [Martinson's] book ‘simply’ the best in the preparation and overall introduction to...shrimp. -- The Cookbook Collector's Exchange, June/July, 1996

“By keeping her recipes simple, Linda's dishes appeal to people concerned about proper nutrition...Her recipes are delicious...” -- NorthwestLiving! Jan./Feb., 1991

“Martinson brings muscle to her cookbooks...“Simply Shrimp” is sure to catch your tastebuds.” -- The Morning News Tribune, August 17, 1988

“Since “Simply Shrimp” was published in Seattle, the author had the opportunity to work directly with the food stylist and photographer.” -- Valley Daily News, December 7, 1988

About this edition

• Publisher: Linda Martinson
• Publication date: 1991
• ISBN 10: 0934363048
• ISBN 13: 9780934363044
• Binding: Plastic Comb
• Language: English