As an ingredient, canned seafood often gets short shrift; it's often
considered a mundane filler for salads, casseroles, and sandwiches by
those in a hurry or on a budget. But while fresh is always best, there's
no reason why canned seafood has to be boring.
Discover how to transform everyday canned seafood into stylish,
delicious dishes in this cookbook that features innovative recipes for
not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat,
sardines, anchovies, mackerel, and more. Make sophisticated versions of
traditional seafood dishes such as Creamy Garlic & Clam Chowder; New
England Salmon Cakes; and Apple, Cheddar & Tuna Melt; and try out
imaginative new recipes such as Oyster & Artichoke Stew, Sardine &
Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed
with Crabmeat.
This cookbook is perfect for students, those on a budget, or those with
time constraints, but it's also a sea-worthy companion for any home cook
with a pantry. Elevating canned seafood to new and delectable heights,
Tin Fish Gourmet proves that there is life after tuna casserole.
The foreword is by Michel Roux, whose restaurant Le Gavroche was the
first in the United Kingdom to receive three Michelin stars.
Barbara-jo McIntosh is an award-winning food professional with over
thirty-five years' experience in the food and hospitality industry.
Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular
Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a bookshop
in Vancouver dedicated to the culinary arts.
Michel Roux is a French-born chef living and working in the United
Kingdom. His restaurant Le Gavroche, which he founded with brother Alain
in 1967, was the first in the UK to receive three Michelin stars. He is
now proprietor of the Waterside Inn, a three-Michelin-starred restaurant
in Bray, outside of London.
