The Great Shellfish Cookbook: From Sea to Table: More than 100 Recipes to Cook at Home - Couverture souple

Pettit, Matt Dean

Couverture souple

ISBN 10 : 0147530571 ISBN 13 : 9780147530578

Editeur : Appetite by Random House, 2018

Synopsis

From Matt Dean Pettit, the beloved author of The Great Lobster Cookbook and the chef behind Matty's Seafood, comes a new collection of delicious recipes for shellfish of all kinds!

Matt Dean Pettit, chef, co-owner and founder of Rock Lobster restaurants and Matty's Seafood Brands, is back with a new book to delight your taste buds. Whether you've been to one of his restaurants, picked up some of his food from your local supermarket, experimented in the kitchen with lobster recipes from his first book, The Great Lobster Cookbook, or are looking for a fresh, go-to resource, Matt's enthusiasm is contagious. As you can probably guess, seafood is one of his true loves and The Great Shellfish Cookbook brings that love to life.
     The Great Shellfish Cookbook takes any level of home cook on a delicious food tour that focuses on Matt's favorite kinds of shellfish. In much the same way as he demystified lobster in his first book, Matt is back to teach you shellfish 101, show you how and where to buy fresh shellfish, how to store it, and, of course, how to cook it. Inside, you'll find both fun and approachable dishes for every meal, featuring crab, oysters, mussels, scallops, squid, octopus, clams, prawns, and, of course, lobster. If you're a home cook ready to expand your horizons, you'll love the chapter on exotic shellfish like periwinkles, conch, crawfish and sea urchin. And with a focus on sustainability and protecting our oceans, you'll learn how to enjoy your favorite shellfish dishes while balancing a respect for our environment.
     A new cookbook classic for all seafood lovers, The Great Shellfish Cookbook will have you running to the kitchen to prepare new and exciting recipes for your family and friends.

A propos du livre

À propos de l?auteur

MATT DEAN PETTIT has loved cooking since he got his first job as a prep cook in his home town of Midland, Ontario, Canada at the age of 13. In 2011, Matt started Rock Lobster Food Co., Canada's first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is also the founder of Matty's Seafood Brands, which distributes quality food items across Canada, and is the bestselling author of The Great Lobster Cookbook.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

From "Shellfish 101"

In this section, I want to talk a little bit about the different kinds of shellfish you’ll find mentioned throughout the book. In the following pages, you’ll see a breakdown of each. But before we get started, there are a few general tips that I’d like to share with you too.

First off, some best practices:

• Always store shellfish in the lowest or coldest section of your fridge. I keep mine in the crisper drawer.
• Most types of shellfish shouldn’t be submerged in water. There are a few occasions where a bath will help clean the shellfish, but your best bet is to follow the recipe directions carefully.
• Your shellfish should smell fresh, like the sea. If it seems off in any way, toss it.
• Be careful when seasoning shellfish. You want the natural flavor to shine through, and many types of shellfish have a salty taste from the ocean water.
• When buying frozen shellfish, keep an eye out for “glazing.” This is when the manufacturer injects water into the shell to help protect the meat and potentially add more weight to the product. You can tell that a frozen shell has been glazed if it has a thick layer of shiny clear ice on it.
• Ask questions! Your fishmonger is a fountain of knowledge, and can help educate you on the different options available. This is especially important in terms of buying sustainable types of shellfish.

One reason I wanted to write this new cookbook was to educate readers on the importance of seafood sustainability. As the world’s population grows larger each year, it’s our shared responsibility to think consciously about preservation of the seafood we eat. For the health of our current and future generations, we must protect our global rivers, lakes, and oceans. But that doesn’t mean that we can’t enjoy seafood; we just need to think about how to do it in a responsible way.

Détails de l'édition

• Éditeur: Appetite by Random House
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 0147530571
• ISBN 13: 9780147530578
• Reliure: Broché
• Nombre de pages: 248
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible