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Shellfish

Shellfish

by Leif Mannerstrom (Author)

  • Used

    Hardcover 2009

    $18.34
Synopsis

The ultimate shellfish cookery book from a world-renowned chef. Michelin-starred chef Leif Mannerstrom was the first recipient of Sweden's coveted maritime gastronomy award. This book is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of shellfish to English-speaking readers. The author keeps one foot firmly planted in the best traditions of ocean cuisine while creating dishes that appeal to the modern palate. His book covers every type of shellfish: mussels, clams, lobster, scampi, crab, crayfish, oysters, scallops, shrimps, prawns, sea urchins, whelks and all their various accompaniments. Features over 200 imaginative recipes, some with new twists on tradition, each sumptuously illustrated in full colour: Lobster sausage with sauerkraut; Oven-baked clams with hazlenut dressing; Asian seawood crab soup; Oyster pie with crisp bacon; Sea urchin soup; Pancetta-wrapped scallops with sage; Lobster gratin. Shellfish also includes a full selection of recipes for basics such as aioli, cocktail sauce and fish stock that are the foundations of cooking with shellfish.

$18.34

Save:$15.11 (45%)

Quantity

1 in stock

More Information

Format: Hardcover
 Pages: 256
 Publisher: Firefly Books Ltd
Published: 05 Nov 2009
ISBN 10: 1554075165
ISBN 13: 9781554075164

Media Reviews
[A cookbook] for the current Euro taste trends.--Shelley Boettcher Calgary Herald (11/18/2009)
This gorgeous new book should go a long way toward a long way toward mystifying the shopping, cooking and serving of seafood.... More than 200 recipes will keep those passionate about seafood cookery busy for a very long time... Impeccably prepared seafood dishes unfold on page after page -- some as whimsical as scrambled eggs served in empty eggshells and garnished with shrimp, shrimp roe and fresh herbs, and others as pristine as poached Norway lobsters with dill mayonnaise. The chef, who is so famous in his native Sweden that he's pictured on a national postage stamp, has an infectious enthusiasm for shellfish. And even if you don't ever have the time to whip up his poached oysters with spinach and hollandaise on toast, this book will catch and hold your attention simply because of the photos and the wealth of information presented in such a digestible, entertaining format.-- (02/01/2010)
From one of Sweden's most decorated chefs comes an elegant book on the delicacies of Scandinavia: Shellfish. The recipes from this Michelin-starred chef are best suited for the professional chef, as the techniques and ingredients trend toward the refined and luxurious. Standouts in the book include Norway lobster Carpaccio with beets marinated in truffle oil, Scrambled egg, flavored with chives and shrimp roe, Poached oysters with spinach and hollandaise on toast and Deep fried blue mussels with salted loin of pork and bleak roe. -- (01/01/2010)
Swedish chef Leif Mannerstr m...clearly knows (and loves) his seafood.-- (08/26/2009)
No matter which crustacean floats your boat, the first collection from Swedish chef Mannerstrom will give you plenty of options among more than 200 recipes... Classics like paella, bouillabaisse and mussels with pomme frites are the exceptions to Mannerstrom's inventive rule, exploiting a bounty of local and regional fare with recipes for Norway lobsters, sea urchin, whelks and cockles. Tasty riffs like stir-fried mussels in a dill and bechamel sauce cradled in a crepe, a rich oyster pie with bacon and cheese, and an omelet with curried crab should awaken tired palates, while more involved fare such as Mousseline of scallop, lobster with truffle and Norway lobster sauce, and a Cassoulet of lobster, veal sweetbreads and tarragon sauce offer new challenges for experienced cooks... Seafood lovers looking for inspiration should find many new ideas and flavor combinations.-- (11/01/2009)
For those of you with a shellfish allergy, look away now because today we are taking a look at Shellfish by Leif Mannerstr m... For me, it's all my Christmases come at once... Mannerstr m is a pioneer of New Swedish cuisine and the first winner of Sweden's coveted Maritime Gastronomy Award. This man knows his scallops... Bringing out the flavor of the shellfish without drowning them in ancillary seasonings is key to successful shellfish cookery. That's where this book succeeds... After perusing the gorgeous photos and recipes of Shellfish, I'll bet you get your crab crackers out of hibernation.-- (10/04/2010)
Author Bio

Leif Mannerstr m is a master chef and restaurateur. His award-winning fish and seafood restaurant, Sj magasinet, is Michelin-starred and has been featured in many cuisine and travel reviews.