How to Cook Shrimp and Other Shellfish

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Well-tested recipes and techniques take the guesswork out of selecting and preparing fresh shellfish - from lobster tail, soft-shelled crabs and clams, to scallops, mussels, and oysters.