Mussels: An Homage in 50 Recipes (Hardcover)

Mussels: An Homage in 50 Recipes By Sergio Herman Cover Image

Mussels: An Homage in 50 Recipes (Hardcover)

$45.00


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Gourmand World Cookbook Awards

“You'll never look at the simple bivalve the same way again.” —SAVEUR

A personal, inspiring, and modern cookbook from internationally prized chef Sergio Herman to honor the mussel.

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 flavors and honors them in this unique cookbook that celebrates the undersung “black gold.”

From mussel and ricotta stuffed Cannelloni to grilled monkfish and mussel béarnaise 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.
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.
Product Details ISBN: 9798986640693
Publisher: Tra Publishing
Publication Date: November 14th, 2023
Pages: 256
Language: English
“You'll never look at the simple bivalve the same way again.”
SAVEUR

“His creations look.. like pieces of art”
The Hollywood Reporter

“Determines the style of the dishes, then...executes everything meticulously.”
Michelin Guide

“In pursuit of perfection” 
eater

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The Peak Magazine

“The “rock’n’roller” of chefs.”
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