Shellfish Format: Hardback

50 delicious and approachable shellfish recipes—including shrimp, crab, scallops, oysters, clams, mussels, and lobster—perfect for busy home cooks who want to incorporate more delicious pescatarian meals into their routine.

Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these 50 simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. 

Recipes include:

• Fried Shrimp, Lemon, and Herbs
• Grilled Shrimp on Lentil-Arugula Salad
• Crab and Blistered Cherry Tomato Fettuccine
• Mini Pizzas with Clams
• Mussels with Winter Squash and Green Curry
• Seared Scallops with Capers and Lemon
• Horseradish and Bread Crumb Baked Oysters
• Stir-Fried Lobster with Shiitake and Celery
• Crab and Endive Gratin

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines, Sunset, and other magazines. She is the author of thirteen cookbooks. Her most recent print cookbooks are Oysters and Crab, published by Sasquatch Books. She lives in Seattle.