As a highly respected (and some would say revolutionary) chef, Leif Mannerstr�m 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.

Mannerstr�m 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 the Author

Leif Mannerstr�m is a master chef and restaurateur. His award-winning fish and seafood restaurant, Sj�magasinet, is Michelin-starred and has been featured in many cuisine and travel reviews.

"About this title" may belong to another edition of this title.

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