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Crab: Buying, Cooking, Cracking
by Andrea Froncillo and Jennifer Jeffrey 
 
Book Description
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre. And no matter the species, those sweet hunks of crabmeat always taste like pure indulgence. Along the Pacific, Dungeness crab is most popular, and with crab season extending from November in San Francisco through early fall in Alaska, locals and tourists alike can be found at crab feasts and festivals nearly year-round. Packed with ideas for enjoying this most succulent crustacean, CRAB offers new inspiration for making the ultimate crab cakes, crab chowder, crab Louis, and more.

From the Publisher
A complete guide to buying, cleaning, preparing, and eating crab, featuring 35 recipes and a primer on crab culture and lore. Includes 30 location and styled food photos. Versatile recipes provide crab weight and volume measures, so that any type of crabmeat--whether it's from a Dungeness, blue, Alaska snow, or other native crab--can be substituted.

About the Authors
Andrea Froncillo Joined the Stinking Rose Restaurant as executive chef in 1996 and subsequently oversaw the opening of the parent restaurant group's four other Bay Area restaurants: the Crab House at Pier 39, Dead Fish, Boboquivari's, and the Franciscan Crab Restaurant. He lives in San Francisco on the famous "Crookedest Street in America."
Jennifer Jeffrey is a food writer who lives in the San Francisco Bay Area.