From Matt Dean Pettit, the beloved author of The Great Lobster Cookbook and the chef behind Matty's Seafood, comes a new collection of delicious recipes for shellfish of all kinds!
MATT DEAN PETTIT has loved cooking since he got his first job as a prep cook in his home town of Midland, Ontario, Canada at the age of 13. In 2011, Matt started Rock Lobster Food Co., Canada's first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is also the founder of Matty's Seafood Brands, which distributes quality food items across Canada, and is the bestselling author of The Great Lobster Cookbook.
Praise for The Great Lobster Cookbook:
"Everything you'll ever want to know about buying, cooking and serving lobster [...]." --The Globe and Mail
Advance praise for The Great Shellfish Cookbook:
"In The Great Shellfish Cookbook, Matt peels away the mysteries of preparing the perfect shellfish dish, offering up recipes for everything from the humble prawn to the ultimate in luxury, oysters and lobster. Whether or not you're a crustacean connoisseur, this is the only seafood cookbook you need to have in your kitchen. Oh, and for the record, the recipe for Matty's Jacked Up Lobster Roll is worth the purchase price all on its own." --Simon Majumdar, author of Fed, White, and Blue: Finding America with My Fork
"The Great Shellfish Cookbook is a go-to guide to preparing and enjoying a wide range of tasty seafood dishes, from street food to pub food to full-blown gastro-goodness. Matt's practical and comprehensive approach to recipe writing, his primer on Seafood 101, and the stunning photography all combine to make this a book that belongs in any cook's kitchen!" --Pete & Chris Neal, co-owners of Neal Brothers Foods and co-authors of Goodness: Recipes & Stories
"Like Matt's full throttle personality, The Great Shellfish Cookbook swings for the fences with fun, fast, delicious and sustainable recipes. Rock on Matt, shellfish for the win!" --Ned Bell, Ocean Wise Executive Chef and author of Lure: Sustainable Seafood recipes from the West Coast
"The only thing more charismatic than the delicious recipes in this book are the jealousy-inducing stories Matt shares of his travels. And his internationally-inspired recipes deliver. This is a love letter to all things shellfish that will have enthusiasts and novices alike celebrating these treasures of the seas." --Barton Seaver, author of Two If By Sea