The Cookbook

Book - 2008
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Baker & Taylor
Presents a collection of recipes for oysters, clams, mussels, scallops, shrimp, prawns, crab, and lobster, along with advice on selecting the freshest ingredients.

Firefly Books Ltd

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.

Publisher: North Vancouver, B.C. : Whitecap Books, 2008
ISBN: 9781552859254
Branch Call Number: 641.694 SHE
Characteristics: 224 p. :,col. ill. ;,25 cm.
Additional Contributors: Barnaby, Karen


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