If there is one thing Swedish chefs can do really well, it would be shellfish. You have some of the best shellfish coastlines in the world so learning to cook these remarkable creatures is imbedded in the Swedish genes. Leif Mannerström is considered by many as the King of Swedish Shellfish, so these recipes are not only good, they are great. Shellfish is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of shellfish to North American cooks.
Mannerström keeps one foot firmly planted in the best traditions of ocean cuisine while still creating dishes that appeal to the modern palate. The book covers every type of shellfish: sea mussels, clams, lobster, scampi, crab, crayfish, oysters, scallops, shrimps, prawns, gambas, sea urchin, whelk and their accompaniments. The book features more than 200 imaginative recipes, some with new twists on tradition, others divinely original. They include:
I have two favorite recipes from this book: the Sea Urchin soup is magnificent and the lobster gratin is food heaven. The recipes are easy to follow and as always, the key to great shellfish is fresh shellfish. If you love shellfish, this book is a must!!
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