Shellfish - Hardcover

Mannerstrom, Leif

Hardcover

ISBN 10: 1554075165 ISBN 13: 9781554075164

Publisher: Firefly Books, 2009

Synopsis

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.

About this title

About 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.

Reviews

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.
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Edition details

• Publisher: Firefly Books
• Publication date: 2009
• Language: English
• ISBN 10: 1554075165
• ISBN 13: 9781554075164
• Binding: Hardcover
• Number of pages: 256