An inventive and stylish cookbook of recipes that all feature canned seafood; perfect for students, those on a budget, and those who lead busy lives.
Chapters include salmon, tuna, crabmeat, clams, oysters, shrimp, sardines, anchovies, and mackerel.
The recipes prove that canned seafood needn’t be boring or utilitarian; samples include Oyster & Artichoke Stew, Corn & Salmon Fritters, Shiitake Mushrooms Stuffed with Crabmeat, and Roast Sardines & Leek Vinaigrette.
Barbara-jo McIntosh is a long-time culinary professional; she has run a successful restaurant in the past, and for over 15 years has been the proprietor of Barbara-Jo’s Books to Cooks in Vancouver, one of the North America’s leading cookbook stores.
Foreword by Michel Roux, whose restaurant Le Gavroche was the first in the UK to receive three Michelin stars.
Unlike the first edition, the new edition will be full-color throughout, including numerous recipe photos. It also includes a list of pantry items to have on hand, and information on sustainability issues.
As far as we can tell, there is only one other cookbook featuring canned seafood currently available, but it is fairly standard and not at all elegant or inventive.