"(Livingston) is simultaneously the most local and global of chefs...characteristically strong and simplifying recipes without simplifying the results."---Gray's Sporting Journal

"Livingston is a good writer with a sense of humor and a wealth of knowledge about cooking."---Publishers Weekly

The Shellfish Cookbook offers a complete course on the world's edible shellfish, from baby shrimp to Alaska king crab and lesser-known species such as bulldozers and lobsterettes. Steamed blue crabs, stir-fried shrimp, crawfish jambalaya and hundreds of other dishes are served up with a good dose of A. D.'s wit and practical advice on the varieties that make good eating, where they can be found, and how best to preserve their flavor. Ideas for frying, broiling, grilling, steaming, and baking shellfish as well as soups, stews, breakfasts, salads, appetizers, and seafood medleys will help any cook--novice or experienced--prepare expert shellfish meals.

About the Author

A. D. Livingston writes about game cooking for Gray's Sporting Journal and has published numerous books on cooking game, fish, and birds. He lives in Wewahitchka, Florida.

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