Shellfish: Recipes with the Fresh Taste of the Sea

Yummy recipes, good presentations, and the recipes are full of temptations. Book is well done, good pictures and easy to follow what to do.

Simple preparations, nice ideas. All in all, a good book.

Being a local publisher from the Pacific NW myself, I admire & respect Sasquatch Books, Seattle. That got my attention immediately. I believe I first discovered this 2022 paperback in the Seattle Times, Pacific NW Sunday edition. I fell in love w/the photo of the Chilled Crab & Asparagus w/Green Onion Aioli and although the recipe was provided, I decided to buy yet another cookbook, especially because of my love for shellfish. Although Ms. Nima is new to me, her background is well seasoned in the Northwest and culinary arts, another reason why I decided to purchase her book.It’s June, so I decided to substitute steamed broccolini for asparagus. I did make the aioli from scratch & let it marry for 1 hr. I used red leaf lettuce & served w/warmed King’s HI rolls. I bought my Dungeness Legs from my local fish monger - #OlympiaSeafood. So easy, so fresh legs. Their 0.39 lb. was $25.35 and I used 4 legs for each serving, froze half. I made this last night & regret not taking a service photo - it looked so scrumptious we dived in.I served w/Pine Ridge Chenin Blanc & Viognier (Trader Joe’s).We’re at Long Beach vacationing; I plan to make the Clam Chowder in a day or so.