Firefly Books

The ultimate shellfish cookery book from a world-renowned chef. Michelin-starred chef Leif Mannerstrom was the first recipient of Sweden's coveted maritime gastronomy award. This book is the first collection of his shellfish recipes and the first to bring his impeccable knowledge of shellfish to English-speaking readers. The author keeps one foot firmly planted in the best traditions of ocean cuisine while creating dishes that appeal to the modern palate. His book covers every type of shellfish: mussels, clams, lobster, scampi, crab, crayfish, oysters, scallops, shrimps, prawns, sea urchins, whelks and all their various accompaniments. Features over 200 imaginative recipes, some with new twists on tradition, each sumptuously illustrated in full colour: Lobster sausage with sauerkraut; Oven-baked clams with hazlenut dressing; Asian seawood crab soup; Oyster pie with crisp bacon; Sea urchin soup; Pancetta-wrapped scallops with sage; Lobster gratin. Shellfish also includes a full selection of recipes for basics such as aioli, cocktail sauce and fish stock that are the foundations of cooking with shellfish.

Contemporary shoe designs in brilliant color. There's something about shoes. Fashionable women (and men) everywhere will tell you that the shoes make the outfit and they could never have too many in their closet. For them this book will be a very fashionable treat. Every fashion season, designers create not only a clothing collection but also a full array of complementary footwear, sometimes working collaboratively with a shoe designer. The styles featured in Big Book of Shoes are direct from the runway. The book organizes shoes by designer, with an introductory paragraph about their work and in particular the shoes shown. Labels show the collection and season. Styles include sandals, flats, wedges, pumps, platforms, slingbacks, gravity-defying heels, boots and more. Big Book of Shoes is like a window-shopping trip down the chicest streets of the world's fashion capitals. Large photographs display dozens of shoes in all their glory, their details vividly revealed. Hand stitches, leather grain, patent shine, suede softness. Leopard spots and alligator scales. Buckles and buttons, zippers and chain, studs and straps. Ribbons and bows. Anklets and cuffs. Fringes, feathers and fur. Silver, gold, copper, brass. Wood, acrylic, steel. The range of designs reveals the astonishing creativity and craftsmanship found at the highest levels of fashion. This colorful book is a practical and inspirational resource for designers, students, personal stylists and wardrobe professionals. For fashionistas and shoe lovers everywhere, it is pure eye candy.

A jar of beautiful homemade jam or jelly is a perfect gift. Using the recipes in this book, even novice cooks can successfully make preserves every time. Preserving Basics covers: Curds, cheeses and chocolate spreads; Jams and jellies; Marmalades; Mustards; Chutneys and relishes. The recipes are complemented by essential information about pectin and storage. Preserving Basics includes all the information novice canners need to know, and there are innovative and luscious recipes to entice more experienced home cooks.

Often overlooked, steaming is an easy way to cook healthy meals at home. The versatility of cooking with steam is often overshadowed by its association with low-fat foods and dieting. The recipes in Steaming Basics produce hearty dishes that will satisfy the palates of the most demanding family members. The book covers: Condiments, butters and sauces; Dim sum favourites; Easy vegetables; Stuffed dishes; Light suppers; Dishes in papillotes (a cooking method that involves wrapping meats, fish or vegetables in greased paper); Desserts. The reinvented classics and Asian recipes include: Light tartar sauce; Shrimp dumplings; Asparagus with hollandaise sauce; Salmon and spinach in papillotes; Chinese cabbage rolls; Party dips; Clams with herbed butter; Chicken with soy sauce; Couscous balls; Honey cake; Creme caramel. The My Cooking Class series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full colour so it's as true to life as possible — just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each class. My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.