Not only do shellfish provide the basis for a multitude of succulent dishes; they also offer huge health benefits. Rich in vitamins and minerals, low in fat and rich in taste, shellfish are truly a well-rounded delicacy. In Shellfish: The Cookbook, oysters, clams, mussels, crabs, scallops, lobsters, shrimp and prawns are introduced in deliciously innovative ways. A diverse cross-section of recipes culls the best shellfish combinations from a host of global influences. The easy-to-follow instructions take the intimidation out of selecting the freshest produce and integrating it into delicious dishes.
8.25" x 9.5"
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.