Product Description
Drawing from over 20 years of experience as a professional chef in Chicago, Staten Island, Boston, and the Bahamas, Nova Scotia native and Tempest Restaurant chef Michael Howell brings delicious twists to Atlantic seafood in this new cookbook. The book is organized by seafood type, so finding the right recipe is a breeze, and it also means home chefs will be able to select meals based on what’s available in their area. An additional section on sustainable and ethical food choices helps readers make the right choices when it comes to buying Atlantic fish and shellfish. A must-have for any seafood enthusiast! Includes 40 colour photographs as well as special instructions for sauces and stocks. Types of seafood include: char, clams, crab, haddock, halibut, lobster, mackerel, monkfish, mussels, oysters, salmon, salt cod, scallops, shrimp, smoked seafood, sole, squid, sturgeon, swordfish, and tuna.
About the Author
Tempest Chef Michael Howell was raised in Chester, Nova Scotia and returned to his native soil after 20 years of travel and life around the globe. An honours graduate of the Cooking and Hospitality Institute of Chicago, Michael first made his mark at the Mobil five-star Everest Room in Chicago, IL. Other notable positions have included Carol’s Café (Staten Island, NY), The Whitney Mansion (Detroit, MI) Le Provencal and Urban Catering (Toronto, ON) and Scandia Restaurant (Best of Boston-North Shore). From 1999-2002 he was Executive Chef of the Green Turtle Club in Abaco, Bahamas. The Nassau Wine and Food Society dubbed Michael “The Best Chef in the Bahamas”. Michael is a Maitre Rotisseur of the Chaine des Rotisseurs and a member of the NS Association of Chefs and Cooks. He is a director on the Board of Slow Food Nova Scotia, the Restaurant Association of Nova Scotia (RANS), Taste of Nova Scotia and is a co-founder of the Valley Pumpkin Festival. He also sits with honor on the Nova Scotia Tourism Partnership Council. Articles about Michael and his cuisine have been published internationally in dozens of magazines and cookbooks. He is a regular on Maritime Noon on CBC Radio, has been seen on Global Noon, Living Halifax, Breakfast Television and Opening Soon and can be read in Lifestyle Maritimes Magazine in his long running regular column Our Culinary Treasures.
