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Atlantic Seafood

Michael Howell

134 pages
Nimbus Publishing
Drawing from over 20 years of experience as a professional chef in Chicago, Staten Island, Boston, and the Bahamas, Nova Scotia native and chef Michael Howell brings delicious twists to Atlantic seafood in this new cookbook. The book is organized by seafood type, so finding the right recipe is a breeze, and it also means home chefs will be able to select meals based on what's available in their area. An additional section on sustainable and ethical food choices helps readers make the right choices when it comes to buying Atlantic fish and shellfish. A must-have for any seafood enthusiast!
Includes 40 colour photographs as well as special instructions for sauces and stocks. Types of seafood include: char, clams, crab, haddock, halibut, lobster, mackerel, monkfish, mussels, oysters, salmon, salt cod, scallops, shrimp, smoked seafood, sole, squid, sturgeon, swordfish, and tuna.
Author Bio
Michael Howell is the chef and owner of Tempest Restaurant in Wolfville, Nova Scotia. He is a regular on Maritime television and CBC Radio, and his long-running column, "Our Culinary Treasures," appears in the magazine Lifestyle Maritimes.