The possibility of finding top-quality shellfish in our markets is greater than ever, but how best to prepare this bounty? How to Cook Shrimp & Other Shellfish has the answer. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing shrimp, scallops, clams, lobsters, and crabs, among other shellfish--recipes, tips, and information that all cooks can use.

Taking shellfish type by type, the book provides a thorough introduction to the best cooking methods for each, lauding, for example, brining, a method sure to produce succulent cooked shrimp. Master recipes such as Pan-Seared Scallops are followed by variations that include, in this case, scallops with lemon, shallots and capers, and sherry, red onion, orange, or thyme. Throughout, underlying techniques are explored and illustrated (preparing a lobster for cooking is an exemplary one), and sensible tips abound (for example, a splatter screen is useful when frying soft-shelled crabs, which contain a great deal of water).

A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm

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