Shellfish

Shellfish: 50 Recipes for Shrimp, Crab, Mussels, Clams, Oysters, Scallops, and Lobster

This shellfish cookbook from Cynthia Nims makes cooking with shrimp, crab, scallops, clams, and more easy and approachable for home chefs. Perfect for foodies, coastal dwellers, or anyone looking to expand their culinary skills.

Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country. Each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling.

You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these 50 simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen.

Recipes include:

• Fried Shrimp, Lemon, and Herbs
  
• Grilled Shrimp on Lentil-Arugula Salad
  
• Crab and Blistered Cherry Tomato Fettuccine
  
• Mini Pizzas with Clams
  
• Mussels with Winter Squash and Green Curry
  
• Seared Scallops with Capers and Lemon
  
• Horseradish and Bread Crumb Baked Oysters
  
• Stir-Fried Lobster with Shiitake and Celery
  
• Crab and Endive Gratin

Features:

• 50 accessible, flavor-packed recipes with step by step guidance
  
  
• Covers a variety of shellfish — great for broad appeal and gift giving
  
  
• Beautiful photography and thoughtful layout for easy kitchen use 
  
  
• Paperback
  
  
• 208 pages
  
  
• 6.78 x 0.57 x 8 inches

A lifelong Northwesterner, Cynthia Nims holds the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in France, where she worked on numerous cookbooks with owner Anne Willan. Previously editor of Simply Seafood magazine and food editor of Seattle Magazine, Cynthia has also contributed to Cooking Light, Alaska Airlines Magazine, Sunset, and other magazines. She is the author of twelve cookbooks and contributed content on Northwest cuisine to Williams-Sonoma's Savoring America and to Culinaria: The United States.