Shellfish made easy and delicious.

Shellfish are the basis of a multitude of succulent dishes and also provide significant health benefits. Rich in vitamins and minerals, low in fat and high in taste, shellfish are truly a well-rounded delicacy. In Shellfish: The Cookbook, oysters, clams, mussels, crabs, scallops, lobsters, shrimp and prawns are used in deliciously innovative ways.

A diverse cross-section of recipes culls the best shellfish combinations from a host of global influences. Easy-to-follow instructions take the intimidation out of preparing such delicious dishes as:

• Clams steamed with pancetta, tomatoes and wine
• Chilled mussels with lemon tarragon drizzle
• Chilled crab and avocado soup
• Northern Thai shrimp salad
• Seafood hot pot with saffron aloli
• Prosciutto-wrapped prawns with basil sauce
• Sea scallops on apricot butter
• Lobster and mango salad.

Comprehensive and clearly written, Shellfish: The Cookbook will be a welcome addition to the home chef's library.

Karen Barnaby is an author, chef, and teacher from Ottawa, Ontario. She started her cooking career in 1979 on a pink, four burner electric stove in the basement of the Bohemian Restaurant. Moving to Toronto in 1981, Karen was a Chef at the Rivioli where she learned about Thai and Laotian cooking from Chef Vanipha Southalack. After 3 years at Rivioli, Karen worked at David Wood Food Shop, opened two more shops in 5 years, and co-wrote the David Wood Food Book and the David Wood Dessert Book. During that time, she discovered she had an aptitude for teaching and put it into practice at Duffletâ??s Great Cooks Cooking School.

In 1995, she was offered the position of Executive Chef at The Fish House in Stanley Park, and has been happy there ever since.

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