Crab
50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic & Gulf Coasts
Cynthia Nims
Crab
50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic & Gulf Coasts
Cynthia Nims
Hardback / gebonden
|
Engels
€ 23,50
- Vanaf €15,- geen verzendkosten.
- 30 dagen ruiltermijn voor fysieke producten
Omschrijving
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.
“Northwest crab.”
—Seattle Magazine
“[A] local culinary expert.”
—Seattle Times
“Quite easy, utterly rich and absolutely delicious.”
—Pacific NW Magazine
“New takes on old favorites.”
—Booklist
“If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!”
—Kathy Casey
“Delicious fresh crab.”
—KATU-2
“Our West Coast Dungeness is the star.”
—Good Stuff NW
“True finger-licking goodness.”
—Food Gal
“I’d advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels.”
—The Virginian-Pilot
Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages and travel. She studied cuisine in France - earning the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in Paris and Burgundy. She is the author of 15 cookbooks and served on the editorial team for Modernist Cuisine.
“Northwest crab.”
—Seattle Magazine
“[A] local culinary expert.”
—Seattle Times
“Quite easy, utterly rich and absolutely delicious.”
—Pacific NW Magazine
“New takes on old favorites.”
—Booklist
“If you’re looking for new ways to cook up this crustacean, look no further than local author and seafood guru [Cynthia Nims]!”
—Kathy Casey
“Delicious fresh crab.”
—KATU-2
“Our West Coast Dungeness is the star.”
—Good Stuff NW
“True finger-licking goodness.”
—Food Gal
“I’d advise picking up her cookbook, because the easy-to-follow recipes will likely have you giving the steamer a rest and trying something new with those precious morsels.”
—The Virginian-Pilot
Cynthia Nims is a cookbook author and culinary consultant focused on food, beverages and travel. She studied cuisine in France - earning the Grand Diplome d'Etudes Culinaires from La Varenne cooking school in Paris and Burgundy. She is the author of 15 cookbooks and served on the editorial team for Modernist Cuisine.