Shellfish: The Cookbook by Karen Barnaby
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:
Chilled mussels with lemon tarragon drizzle
Chilled crab and avocado soup
Northern Thai shrimp salad
Seafood hot pot with saffron aloli
Sea scallops on apricot butter
Lobster and mango salad.
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 wellrounded delicacy.
Publisher: Whitecap Books