Shrimp and Other Shellfish or Green Cuisine

Shrimp and Other Shellfish: An Illustrated Step-by-Step Guide to Preparing Shrimp, Scallops

Author: Cooks Illustrated Magazin

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 de-veining 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. This title is 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.

Table of Contents:

	Introduction	vi
Chapter 1	Shrimp	8
Chapter 2	Scallops	32
Chapter 3	Clams and Mussels	42
Chapter 4	Oysters on the Half Shell	54
Chapter 5	Lobster	64
Chapter 6	Crabs	76
	Index	96

Interesting textbook: Food around the World or Butterflies of the Night

Green Cuisine: A Guide to Vegetarian Dining around Seattle and Puget Sound

Author: Cameron J Woodworth

In Green Cuisine, you'll learn about:

• More than 900 restaurants, cafes, diners, taverns, juice bars and health food stores that cater to health-conscious folks.
• The best ethnic eateries with a vegetarian orientation, neighborhood by neighborhood and city by city.
• Tips for vegetarians to avoid problems when eating out.
• The area's extensive resources promoting vegetarian and healthful lifestyles.

Green Cuisine covers menu items, ambience, hours and prices for restaurants form Port Angeles to Olympia, from West Settle to Victoria, B.C. It's the definitive guide to vegetarian dining around the region.

With this book at your side, you'll always find yourself close to a good, healthful meal.