Scallops: A New England Coastal Cookbook - Tapa dura

Acerca de los autores

After spending four decades preparing meals for her family and taking gourmet cooking classes, Elaine Tammi enjoys concocting her own recipes. She and her daughter, Karin, have shared their extensive experience by coauthoring articles for Food Arts and Coastal Living magazines and by teaching cooking classes in their local area. She resides in Sandwich, Massachusetts.

Fondly referred to as "The Scallop Queen" by her students at Roger Williams University, Karin A. Tammi manages the Shellfish Hatchery and supervises research in Bristol, Rhode Island. The work she completed on the restoration of bay scallops at the University of Rhode Island proved instrumental in the formation of the Bay Scallop Restoration Project in Massachusetts. As an expert in the field of marine biology, Tammi has been featured on National Public Radio and CNN. She lives in Little Compton, Rhode Island.

De la contraportada

"You have done a wonderful bit of research and it should be known."
-Julia Child

"Tantalizing tidbits for the mind and mouth. This compilation of recipes is an enjoyable blend of culinary creations and scientific research, which traces the voyage of the scallop from spat to table."
-Linda Despres, fishery biologist

From how to buy and prepare scallops to industry insight and cooking tips, this volume offers personal experiences from those who know scallops best. Fishermen, chefs, marine scientists, and others share their thoughts, knowledge, and recipes in this collection of New England food and culture.

Offering scallop recipes from starters to entr�es, this book celebrates the traditions of the Northeast and honors this memorable mollusk, considered America's most economically important shellfish.

De la solapa interior

As one of the few cookbooks focusing solely on scallops, this collection captures the tradition, culture, and versatility of New England's most prized and valuable treasure.

Scallop foodies Elaine and Karin A. Tammi, a mother/daughter team, have written a book about the scallop fishery that weaves together some of the best recipes in New England with interviews from Nantucket bay scallop fishermen, marine scientists, world-renowned chefs, shuckers, and sea scallopers. A thoroughly researched resource on all aspects of this delectable mollusk, the book also includes shellfish lore and information about keeping scallop harvesting sustainable.

The authors present an exciting range of recipes, from favorite New England dishes to Mediterranean and Asian fare, including Scallop and Corn Chowder, Steamed Scallops on Spinach Leaves, and Szechuan Scallops. Designed to help the busy cook, these tantalizing recipes are accompanied by easy-to-identify headings indicating which meals can be prepared in thirty minutes or less and marking those containing six or fewer ingredients. An easy reference and thorough introduction to New England's heritage and cuisine, this guide reveals the true importance of this abundant shellfish.

After spending four decades preparing meals for her family and taking gourmet cooking classes, Elaine Tammi enjoys concocting her own recipes. She and her daughter, Karin, have shared their extensive scallop experience by coauthoring articles for Food Arts and Coastal Living magazines and by performing cooking demonstrations in their community. Elaine resides in Sandwich, Massachusetts.

Fondly referred to as "The Scallop Queen" by her students at Roger Williams University, Karin A. Tammi manages the university's Luther H. Blount Shellfish Hatchery and supervises research in Bristol, Rhode Island. The work she completed on the restoration of bay scallops at the University of Rhode Island proved instrumental in the formation of the Bay Scallop Restoration Project in Westport, Massachusetts. As an expert in the field of marine biology, Tammi has been featured on National Public Radio and CNN. She lives in Little Compton, Rhode Island.