Cynthia Nims's work delves into the heart of culinary exploration, drawing from a lifelong immersion in the vibrant food culture of the American Northwest. Her writing champions the art of cooking, often highlighting regional specialties and the rich tapestry of flavors that define exceptional food experiences. Through her extensive authorship and contributions to notable publications, Nims shares profound insights and a deep-seated passion for gastronomy. Her approach celebrates ingredients and techniques, inspiring readers to embark on their own delicious journeys.
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
This gorgeous cookbook conveys the natural history, cultivation story, commercial history and culinary tales of the oyster. A wonderful local-farming success story, the book includes shucking instructions and 30 recipes.
If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly battered soft-shell crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab whether pulled from your own crab port or sourced from your local fishmonger.