Wednesday 29 June 2016

124. Shellfish by Leif Mannerström


BOOK REVIEW: Shellfish by Leif Mannerström

The bounty of the sea, fish, crustaceans, but up on my list, shellfish, are my top picks wherever I eat. Al l forms of shellfish are high in iodine and packs a punch in the flavour department, what more can I ask for in seafood? Shellfish is dedicated to my undying love of these shelled creatures and the many dishes it can be turned into.

This book features more than 200 original recipes that cover every type of shellfish: sea mussels, clams, lobster, scampi, crab, crayfish, oysters, scallops, shrimps, prawns, gambas, sea urchin, whelk and their accompaniments.

Along with the author’s unique creations, there is a full selection of sauces and stocks that are the foundation of cooking with shellfish. With anecdotes and descriptions enhancing the easy-to-follow instructions, the author shows how to choose, cook and present shellfish and reveals the brilliant and innovative recipes that have earned him accolades from food critics everywhere.


Inspired by a passion for the bounty of the sea and created using the skill of a master chef, Shellfish is a must for all gourmets and gourmands alike.

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