Product Description

In developing How To Cook Shrimp & Other Shellfish, we spent hundreds of hours in our test kitchens and talked to dozens of seafood experts around the country to discover the best methods for selecting and preparing fresh seafood. Inside, we present which methods work best. We’ll tell you when to shell shrimp before cooking, whether deveining is really necessary, and when brining is really recommended. We also show you how to identify and buy scallops that have not been soaked in a phosphate/water mixture – a practice that alters both the flavor and cooking properties of scallops.

We found a big difference between hard and soft-shelled clams, found that the convention of soaking soft-shelled crabs in milk before cooking was completely unnecessary, and found the secret to a tender lobster tail. These and many other discoveries are shared in How To Cook Shrimp & Other Shellfish.
This beautiful hardbound book, with over 90 pages of well-tested recipes, hand-drawn illustrations and in-depth techniques, will provide you with the tips and techniques you need to master the selection and preparation of fresh shellfish.

Product Details

• Amazon Sales Rank: #634595 in Books
• Published on: 2006-06-07
• Original language: English
• Dimensions: .43 pounds
• Binding: Hardcover
• 96 pages

From Amazon.com
The possibility of finding top-quality shellfish in our markets is greater than ever, but how best to prepare this bounty? How to Cook Shrimp & Other Shellfish has the answer. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing shrimp, scallops, clams, lobsters, and crabs, among other shellfish--recipes, tips, and information that all cooks can use.

Taking shellfish type by type, the book provides a thorough introduction to the best cooking methods for each, lauding, for example, brining, a method sure to produce succulent cooked shrimp. Master recipes such as Pan-Seared Scallops are followed by variations that include, in this case, scallops with lemon, shallots and capers, and sherry, red onion, orange, or thyme. Throughout, underlying techniques are explored and illustrated (preparing a lobster for cooking is an exemplary one), and sensible tips abound (for example, a splatter screen is useful when frying soft-shelled crabs, which contain a great deal of water).

A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm

About the Author

Cook's Illustrated, Home of America's Test Kitchen producesthe very popular America's Test Kitchen Public Television series that is seen inboth the US and Canada by over 1 million viewers. Additionally, it is associatedwith Cooks Illustrated Magazine, a leading and highly respected foodpublication that is available throughout Canada.

Cook's Illustrated and America's Test Kitchen titles includingThe New Best Recipe - revised and expanded from the classic, The BestRecipe, which has sold over 350,000 copies, companions to the America's TestKitchen Public Television series, and many other bestselling and award-winningcookbooks such as Baking Illustrated, Cover and Bake and TheBest Kitchen Quick Tips.