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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