Seafood Creations By An Italian Gourmet

By Professor Nicholas Castellucci
Regular price $16.00

You dont have to be Italian to cook Italian you merely need to possess a strong desire to be a legend in your own kitchen! And if seafood is your dish, then Nicholas Castellucci is your man.

In these pages, Castellucci, gourmet and cook par excellence, presents over 150 original seafood recipes that he has created over the years: tantalizing, unusual blends of texture and flavor that start the juices flowing just reading about them, as well as many classic dishes prepared in new and exciting ways. These recipes cover the complete range of menu planning from appetizer through soups, stews, salads, sauces, and main dishes.

Although specialized, this is a practical cookbook that offers information on general cooking procedure and fundamentals that make it ideal for the novice who is interested in learning good technique. Detailed instructions on such specifics as cleaning and preparation of various seafood combined with concise, easy-to-follow directions that take nothing for granted, ensure foolproof results.

Whether you are just beginning or are an experienced cook, Seafood Creations by an Italian Gourmet belongs on your shelf. This is one cooks tour you wont want to miss.

About the Author

Nicholas Castellucci was born in Roseto, Pennsylvania, a town famous for its culinary arts. He graduated from Moravian College and the University of Pittsburgh with a major in chemistry and a minor in physics. Besides having numerous scientific publications to his credit, his inventiveness is exemplified by the diversified patents assigned to him in solar distillation, fractional distillation, organic chemistry, and more. In addition, he holds patents in unscientific inventions, such as three-dimensional table tennis and an automatic food baster.

It was from his mother and grandmother, who emigrated from Turin, Italy, that he learned the fundamentals of gourmet cooking. Castellucci goes by the name Chef Niko in the Pittsburgh area.

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Published: 2017
Page Count: 216