Fish and shellfish play an integral role in cuisines around the globe, and with good reason. Delicious and simple to prepare, seafood is also endlessly versatile. Featuring more than 40 enticing recipes, Williams-Sonoma Collection Seafood invites you to explore a world of fresh, flavorful possibilities for dining with family and friends.
Recalling the sunny flavors of the Greek Isles, plump shrimp are sautéed with ripe tomatoes, garlic and a touch of red pepper flakes. Crumbled feta cheese and fresh mint add an authentic finishing touch. For a satisfying rendition of America's classic seafood chowders, simmer chunks of salmon, potatoes and sweet corn in a light, creamy broth. This hearty soup is a wonderful way to celebrate summers bounty.
Seafood is a natural for entertaining, fulfilling the busy host's wishes for easy preparation with impressive results. A French classic, delicate fillets of sole are stuffed with fresh spinach, then baked in a white sauce embellished with shrimp and a hint of cayenne pepper. For equally luxurious dinner party fare, treat guests to sautéed sea scallops, napped in a lively beurre blanc brightened with lemon juice and vermouth.
When it comes to highlighting the natural flavors of seafood, the heat of the oven or an outdoor grill can work wonders. Prepare fresh halibut en papillote by seasoning the fillets with aromatic basil oil and baking them in parchment packets. When the packets are opened at the table, diners are greeted with a cloud of fragrant steam. Use the grill to imbue tender calamari with smoky flavor, then serve the seafood on a bed of white beans and arugula, topped with salsa verde.
Designed to demystify the art of cooking fish and shellfish, this informative cookbook is filled with helpful advice. Recipes are paired with sidebars highlighting key ingredients and techniques along with a color photograph of the finished dish. The Basics section explains different varieties of seafood, and provides detailed guidance on how to choose the freshest specimens and prep them for cooking. A glossary defines ingredients, terms and equipment.
Seafood continues the Williams-Sonoma tradition of offering delicious, easy-to-follow recipes for a variety of occasions, be it a quick weeknight supper or a festive dinner party. As you peruse the pages, you will discover a delectable array of appetizers and main courses for satisfying meals year-round.
Recalling the sunny flavors of the Greek Isles, plump shrimp are sautéed with ripe tomatoes, garlic and a touch of red pepper flakes. Crumbled feta cheese and fresh mint add an authentic finishing touch. For a satisfying rendition of America's classic seafood chowders, simmer chunks of salmon, potatoes and sweet corn in a light, creamy broth. This hearty soup is a wonderful way to celebrate summers bounty.
Seafood is a natural for entertaining, fulfilling the busy host's wishes for easy preparation with impressive results. A French classic, delicate fillets of sole are stuffed with fresh spinach, then baked in a white sauce embellished with shrimp and a hint of cayenne pepper. For equally luxurious dinner party fare, treat guests to sautéed sea scallops, napped in a lively beurre blanc brightened with lemon juice and vermouth.
When it comes to highlighting the natural flavors of seafood, the heat of the oven or an outdoor grill can work wonders. Prepare fresh halibut en papillote by seasoning the fillets with aromatic basil oil and baking them in parchment packets. When the packets are opened at the table, diners are greeted with a cloud of fragrant steam. Use the grill to imbue tender calamari with smoky flavor, then serve the seafood on a bed of white beans and arugula, topped with salsa verde.
Designed to demystify the art of cooking fish and shellfish, this informative cookbook is filled with helpful advice. Recipes are paired with sidebars highlighting key ingredients and techniques along with a color photograph of the finished dish. The Basics section explains different varieties of seafood, and provides detailed guidance on how to choose the freshest specimens and prep them for cooking. A glossary defines ingredients, terms and equipment.
Seafood continues the Williams-Sonoma tradition of offering delicious, easy-to-follow recipes for a variety of occasions, be it a quick weeknight supper or a festive dinner party. As you peruse the pages, you will discover a delectable array of appetizers and main courses for satisfying meals year-round.