Shellfish (Williams-Sonoma Kitchen Library) [Hardcover]

Joanne Weir (Author), Chuck Williams (Author)

Product Details

• Hardcover: 108 pages
• Publisher: Time Life Education (March 1995)
• Language: English
• ISBN-10: 0783503059
• ISBN-13: 978-0783503059
• Product Dimensions: 8.4 x 8.3 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #458,406 in Books (See Top 100 in Books)

More About the Author

Joanne Weir is an award-winning cookbook author, international cooking teacher, chef and PBS television personality.

Awarded the first IACP Julia Child Cooking Teacher Award of Excellence, Joanne travels and teaches extensively all over the world. She is the author of 17 cookbooks and finds time in her busy schedule to write for many national magazines.

A fourth generation professional cook, Joanne spent five years cooking with Alice Waters at Chez Panisse and studied with Madeleine Kamman in France where she was awarded a Master Chef Diploma.

For more information, visit www.joanneweir.com
Blog: http://joanneweir.blogspot.com
Twitter: @joanneweir1
Facebook Fan Page: https://www.facebook.com/profile.php?id=543013729

Customer Reviews

Most Helpful Customer Reviews

7 of 8 people found the following review helpful:

5.0 out of 5 stars Wonderful acclaimed cookbook, February 26, 2003

By A Customer

This review is from: Shellfish (The Good Cook Techniques & Recipes Series) (Hardcover)

This beautifully produced cookbook features a wide variety of common and unique shellfish dishes... Some of the best (and acclaimed) recipes are: crown of shrimp in aspic, idonesian shrimp cake, spiced and sauteed soft shell crab, french scallops with saffron, galician lobster, boild beer shrimp, neptune souffle, pear and curry shrimp, specialty whiskey lobster, malaysian coconut prawns, and many more. Truly a wonderful shellfish recipe collection. (be sure to get the hardbound edition as the paperbound edition has some deletions)

5.0 out of 5 stars Excellent Book, February 5, 2011

By 

LoveToCook - See all my reviews

Amazon Verified Purchase

This review is from: Shellfish (The Good Cook Techniques & Recipes Series) (Hardcover)

I love all shell fish. This book has excellent pictures and instructions for everything shellfish. The other half has recipes which are good traditional ones and they are much easier after having studied the pictures. Note that this is an older publication and uses traditional ingredients such as salt and butter and heavy cream and bacon, which suits me just fine. This is the third book in this series that I have purchased used. The others were Fish and Pasta which were great also. I have to say that the recipes in this series taste great, not bland blah like some Politically Correct recipes you run into nowadays.

2 of 4 people found the following review helpful:

5.0 out of 5 stars Wonderful acclaimed cookbook, February 26, 2003

By A Customer

This review is from: Shellfish (Williams-Sonoma Kitchen Library) (Hardcover)

This beautifully produced cookbook features a wide variety of common and unique shellfish dishes... Some of the best (and acclaimed) recipes are: crown of shrimp in aspic, idonesian shrimp cake, spiced and sauteed soft shell crab, french scallops with saffron, galician lobster, boild beer shrimp, neptune souffle, pear and curry shrimp, specialty whiskey lobster, malaysian coconut prawns, and many more. Truly a wonderful shellfish recipe collection.