Synopsis
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 well-rounded 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.
"synopsis" may belong to another edition of this title.
About 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.
"About this title" may belong to another edition of this title.
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Shellfish: the Cookbook
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Fitzhenry & Whiteside, Limited, 2011
ISBN 10: 1552859258
ISBN 13: 9781552859254
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Shellfish: the Cookbook
Published by
Fitzhenry & Whiteside, Limited, 2011
ISBN 10: 1552859258
ISBN 13: 9781552859254
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Shellfish: the Cookbook
Published by
Fitzhenry & Whiteside, Limited, 2011
ISBN 10: 1552859258
ISBN 13: 9781552859254
Used
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Seller: Better World Books: West, Reno, NV, U.S.A.
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