Shellfish

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.

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.