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How to Cook Shrimp & Other Shellfish: An Illustrated Step-By-Step Guide to Preparing Shrimp, Scallops, Clams, Mussels, Oysters, Lobster, and Crabs

How to Cook Shrimp & Other Shellfish: An Illustrated Step-By-Step Guide to Preparing Shrimp, Scallops, Clams, Mussels, Oysters, Lobster, and Crabs

John Burgoyne
0/5 ( ratings)
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One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatically testing all aspects of food preparation. In How to Cook Shrimp and Shellfish we spent hundreds of hours in our test kitchen 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 recommended. We found a big difference between hard and soft-shelled clams and found the secret to a tender lobster tail. These and many other discoveries are shared in this volume of the How to Cook Master Series from Cook's Illustrated.
Language
English
Pages
96
Format
Hardcover
Release
February 01, 1999
ISBN 13
9780936184302

How to Cook Shrimp & Other Shellfish: An Illustrated Step-By-Step Guide to Preparing Shrimp, Scallops, Clams, Mussels, Oysters, Lobster, and Crabs

John Burgoyne
0/5 ( ratings)
Read Download
One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatically testing all aspects of food preparation. In How to Cook Shrimp and Shellfish we spent hundreds of hours in our test kitchen 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 recommended. We found a big difference between hard and soft-shelled clams and found the secret to a tender lobster tail. These and many other discoveries are shared in this volume of the How to Cook Master Series from Cook's Illustrated.
Language
English
Pages
96
Format
Hardcover
Release
February 01, 1999
ISBN 13
9780936184302

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