Shellfish: The Cookbook

Editor Karen Barnaby, Whitecap Books Ltd.

Whitecap Books | March 8, 2011 | Trade Paperback |

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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. 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.

Format: Trade Paperback

Dimensions: 224 Pages, 8.27 × 9.45 × 0.39 in

Published: March 8, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552859258

ISBN - 13: 9781552859254

Found in: Seafood

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– More About This Product –

Shellfish: The Cookbook

Shellfish: The Cookbook

Editor Karen Barnaby, Whitecap Books Ltd.

Format: Trade Paperback

Dimensions: 224 Pages, 8.27 × 9.45 × 0.39 in

Published: March 8, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552859258

ISBN - 13: 9781552859254

From the Publisher

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. 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.

About the Author

Karen Barnaby is the executive chef at the highly acclaimed Fish House Restaurant in Vancouver. She is editor of Halibut: The Cookbook, and the author of The Low-Carb Gourmet, Pacific Passions Cookbook, Screamingly Good Food and The Passionate Cook.

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