Cynthia Nims' werk duikt in het hart van culinaire ontdekkingen, voortkomend uit een levenslange onderdompeling in de levendige eetcultuur van het Amerikaanse Noordwesten. Haar schrijven verdedigt de kunst van het koken, waarbij ze vaak regionale specialiteiten en het rijke tapijt van smaken benadrukt die uitzonderlijke culinaire ervaringen definiëren. Door haar uitgebreide auteurschap en bijdragen aan opmerkelijke publicaties deelt Nims diepgaande inzichten en een diepgewortelde passie voor gastronomie. Haar benadering viert ingrediënten en technieken, en inspireert lezers om hun eigen heerlijke reizen te ondernemen.
Featuring a variety of delectable recipes, this cookbook is a must-have for oyster enthusiasts. It offers detailed shucking instructions and highlights the local farming success stories of Pacific Coast oysters, celebrating their unique flavors and culinary potential.
These fifty delicious and approachable shellfish recipes--which includes shrimp, crab, scallops, oysters, clams, mussels, and lobster--are perfect for busy home cooks who want to create satisfying dishes and who also may be new to cooking with shellfish.Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's shrimp! Additionally, 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 fifty simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen.Recipes Fried Shrimp, Lemon, and HerbsGrilled Shrimp on Lentil-Arugula SaladCrab and Blistered Cherry Tomato FettuccineMini Pizzas with ClamsMussels with Winter Squash and Green CurrySeared Scallops with Capers and LemonHorseradish and Bread Crumb Baked OystersStir-Fried Lobster with Shiitake and CeleryCrab and Endive Gratin