Shellfish by Leif Mannerström
Product Description
By Leif Mannerström and Jesper Lindberg, hardcover, 255 pages, in English
"I love shellfish! The very word is sheer poetry. They are fished and caught by skilled professionals, they are lovingly and carefully cooked and they are relished by gourmets and gourmands. Shellfish are food for the gods and, to us humans, a foretaste of heavenly bliss."
From the reviews:
"It is grand and delicious, each image like a picture, text, both earthy and poetic recipes and fully viable even for novices." -Ingalill Mosander, Aftonbladet
"The best of the best: There is no dealing with seafood and guests better than Leif Mannerström." -Peter Harryson, (give gift tips in the magazine VI)
About the author (inset photo): Leif Mannerström is one of Sweden's foremost chefs. He has been named chef cook three times and had a Michelin star for over ten years. Leif began when she was 15 in the kitchen. Worked at America boats for two and a half years and was the age of 23 rekordung chef at the restaurant Henriksberg. He drove top restaurants Sjömagasinet in Gothenburg in 2010 where some of his famous guests was Bruce Springsteen, the Rolling Stones and Bono from U2. Today he runs the restaurant comet in Gothenburg. Herring & Herring won the Swedish Måltidslitteratur 2005 in the class "special literature" on the ground: "With his vast experience gives Leif Mannerström our most fish a real renewal of rare, delicious dishes - tradition-conscious and self-indulgent." Husman Art won the same competition in 2006 in "A la carte category" with the motivation: "With customary self-confidence and authority propagate his veteran chef for our home cooking in a cookbook full of color, aroma and flavor. A blessing of the times." Mannerheim's seafood won year's Swedish food literature in 2008 in the category of "People's Voice" and was nominated for "best all categories" on the ground: "An extensive, beautiful, inspiring and knowledge-studded opening in the art to cook shrimp, oysters, lobsters and crabs of our possibly the greatest seafood chef '. Mannerheim's julkokbok, was appointed by the Culinary Academy as the best cookbook in category "Ceremonial meals" on the ground: "With confidence, serving men master chef impressive dishes for our main Swedish holiday, often with those little details that make traditional food really delicious."
"I love shellfish! The very word is sheer poetry. They are fished and caught by skilled professionals, they are lovingly and carefully cooked and they are relished by gourmets and gourmands. Shellfish are food for the gods and, to us humans, a foretaste of heavenly bliss."
From the reviews:
"It is grand and delicious, each image like a picture, text, both earthy and poetic recipes and fully viable even for novices." -Ingalill Mosander, Aftonbladet
"The best of the best: There is no dealing with seafood and guests better than Leif Mannerström." -Peter Harryson, (give gift tips in the magazine VI)
About the author (inset photo): Leif Mannerström is one of Sweden's foremost chefs. He has been named chef cook three times and had a Michelin star for over ten years. Leif began when she was 15 in the kitchen. Worked at America boats for two and a half years and was the age of 23 rekordung chef at the restaurant Henriksberg. He drove top restaurants Sjömagasinet in Gothenburg in 2010 where some of his famous guests was Bruce Springsteen, the Rolling Stones and Bono from U2. Today he runs the restaurant comet in Gothenburg. Herring & Herring won the Swedish Måltidslitteratur 2005 in the class "special literature" on the ground: "With his vast experience gives Leif Mannerström our most fish a real renewal of rare, delicious dishes - tradition-conscious and self-indulgent." Husman Art won the same competition in 2006 in "A la carte category" with the motivation: "With customary self-confidence and authority propagate his veteran chef for our home cooking in a cookbook full of color, aroma and flavor. A blessing of the times." Mannerheim's seafood won year's Swedish food literature in 2008 in the category of "People's Voice" and was nominated for "best all categories" on the ground: "An extensive, beautiful, inspiring and knowledge-studded opening in the art to cook shrimp, oysters, lobsters and crabs of our possibly the greatest seafood chef '. Mannerheim's julkokbok, was appointed by the Culinary Academy as the best cookbook in category "Ceremonial meals" on the ground: "With confidence, serving men master chef impressive dishes for our main Swedish holiday, often with those little details that make traditional food really delicious."
