Overview
For twenty-five years, Dutch chef Sergio Herman cooked in his family's mussel restaurant, Oud Sluis. By 2005, the restaurant had been awarded three Michelin stars. Sergio still holds on to those smells and flavours and honours them in this unique cookbook that celebrates the undersung 'black gold.' From mussel and ricotta stuffed Cannelloni to grilled monkfish and mussel bearnaise sauce, find fifty simple mussel recipes from all over the world, both classic and modern, along with recipes for side dishes and sauces, as well as drink suggestions. Whether marinated, pickled, cooked, steamed, or fried - each mussel preparation offers their own surprising taste sensation, making it deserving of a place in homes everywhere.
Full Product Details
Author: Sergio Herman
Publisher: TRA Publishing
Imprint: TRA Publishing
Dimensions:
Width: 24.80cm
, Height: 1.70cm
, Length: 30.00cm
Weight: 0.866kg
ISBN: 9798986640693
Pages: 256
Publication Date: 14 November 2023
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Reviews
"""You'll never look at the simple bivalve the same way again.""-- ""SAVEUR"" ""Determines the style of the dishes, then...executes everything meticulously.""-- ""Michelin Guide"" ""His creations look.. like pieces of art""-- ""The Hollywood Reporter"" ""In pursuit of perfection"" -- ""eater"" ""Put Zeeland on the food map and ... remains a driving force behind the region's continuing development as an exciting, innovative culinary hotspot.""-- ""The Peak Magazine"" ""The ""rock'n'roller"" of chefs.""-- ""falstaff"" ""Wowed the Michelin powers and the most refined palates around the world""-- ""AP News"""
"""Determines the style of the dishes, then...executes everything meticulously.""-- ""Michelin Guide"" ""His creations look.. like pieces of art""-- ""The Hollywood Reporter"" ""In pursuit of perfection"" -- ""eater"" ""Put Zeeland on the food map and ... remains a driving force behind the region's continuing development as an exciting, innovative culinary hotspot.""-- ""The Peak Magazine"" ""The ""rock'n'roller"" of chefs.""-- ""falstaff"" ""Wowed the Michelin powers and the most refined palates around the world""-- ""AP News"""
Author Information
Sergio Herman started his career in the family-owned restaurant Oud Sluis in Sluis, The Netherlands. Since 2005, he has held three Michelin stars and was listed in the Top 50 of The World's 50 Best Restaurants for eight years. Since then, Sergio evolved into a gastronomic entrepreneur and opened restaurants that include The Jane, Blueness, Pure C, Airrepublic, and recently, Le Pristine. He has also garnered success for his cookbooks and TV programs. Sergio is known for his light cooking style, refreshing accents, and delicate acidic notes.
