Shellfish [Hardcover]

This gorgeous new book should go a long way toward a long way toward mystifying the shopping, cooking and serving of seafood.... More than 200 recipes will keep those passionate about seafood cookery busy for a very long time... Impeccably prepared seafood dishes unfold on page after page -- some as whimsical as scrambled eggs served in empty eggshells and garnished with shrimp, shrimp roe and fresh herbs, and others as pristine as poached Norway lobsters with dill mayonnaise. The chef, who is so famous in his native Sweden that he's pictured on a national postage stamp, has an infectious enthusiasm for shellfish. And even if you don't ever have the time to whip up his poached oysters with spinach and hollandaise on toast, this book will catch and hold your attention simply because of the photos and the wealth of information presented in such a digestible, entertaining format. (Rosemary Black Cookbook Digest 20100201)

From one of Sweden's most decorated chefs comes an elegant book on the delicacies of Scandinavia: Shellfish. The recipes from this Michelin-starred chef are best suited for the professional chef, as the techniques and ingredients trend toward the refined and luxurious. Standouts in the book include "Norway lobster Carpaccio with beets marinated in truffle oil," "Scrambled egg, flavored with chives and shrimp roe," "Poached oysters with spinach and hollandaise on toast" and "Deep fried blue mussels with salted loin of pork and bleak roe." (Culinary Trends 20100101)

Swedish chef Leif Mannerström...clearly knows (and loves) his seafood. (Marialisa Catala Douglas Dispatch 20090826)

No matter which crustacean floats your boat, the first collection from Swedish chef Mannerstrom will give you plenty of options among more than 200 recipes... Classics like paella, bouillabaisse and mussels with pomme frites are the exceptions to Mannerstrom's inventive rule, exploiting a bounty of local and regional fare with recipes for Norway lobsters, sea urchin, whelks and cockles. Tasty riffs like stir-fried mussels in a dill and bechamel sauce cradled in a crepe, a rich oyster pie with bacon and cheese, and an omelet with curried crab should awaken tired palates, while more involved fare such as Mousseline of scallop, lobster with truffle and Norway lobster sauce, and a Cassoulet of lobster, veal sweetbreads and tarragon sauce offer new challenges for experienced cooks... Seafood lovers looking for inspiration should find many new ideas and flavor combinations. (Publishers Weekly 200911)

[A cookbook] for the current Euro taste trends. (Shelley Boettcher Calgary Herald 20091118)

For those of you with a shellfish allergy, look away now because today we are taking a look at Shellfish by Leif Mannerström... For me, it's all my Christmases come at once... Mannerström is a pioneer of New Swedish cuisine and the first winner of Sweden's coveted Maritime Gastronomy Award. This man knows his scallops... Bringing out the flavor of the shellfish without drowning them in ancillary seasonings is key to successful shellfish cookery. That's where this book succeeds... After perusing the gorgeous photos and recipes of Shellfish, I'll bet you get your crab crackers out of hibernation. (Culinaria Libris 20101004)

Leif Mannerström is a master chef and restaurateur. His award-winning fish and seafood restaurant, Sjömagasinet, is Michelin-starred and has been featured in many cuisine and travel reviews.