Description
From award-winning chef and sustainable food advocate Barton Seaver comes the most comprehensive seafood reference available for home cooks, featuring more than 900 recipes for nearly 100 fish and shellfish species. With 900+ recipes and all the essentials of preparation, this is the cookbook every seafood lover MUST have. Inspired by American regional cuisine and classic preparations, these thoroughly modern dishes are curated to give home cooks complete confidence with a wide variety of seafood. The crowd-pleasing fare--ranging from Citrus-Crusted Fried Halibut, Clam Risotto, and Cod Cakes to Smoked Trout Quiche, New Orleans BBQ Shrimp, and Hot Smoked Salmon--uses fresh, natural ingredients and well-understood culinary techniques, from broiling and grilling to poaching and roasting; it also covers an abundance of flavored butters, sauces, spice mixes, chowders, soups, and stews. With nearly 100 fresh- and saltwater species in myriad preparations, this exciting collection will be a welcome addition to every cook's bookshelf and the go-to source for great seafood recipes for decades to come.
About the Author
Before leaving the restaurant industry to pursue his interests in sustainable food systems, award-winning chef Barton Seaver created three top restaurants in Washington, DC. Since then, he has written several books on the topic of sustainable seafood and cookery, including For Cod and Country, Two If By Sea, Superfood Seagreens, and American Seafood. Seaver is the Contributing Seafood Editor at Coastal Living magazine, and he and his work have also been featured in The New York Times, Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart's Whole Living, the Washington Post, and Fortune, among many others. He has appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV.
Reviews
"Chef Seaver (For Cod and Country) distills his vast knowledge of seafood in this encyclopedic work. Noting that today's technology allows for frozen fish to be just as good as, if not better than, the fresh seafood in stores, Seaver shares the best preparations for over 100 species. Each entry opens with an overview of a species and its aliases (Acadian redfish is sometimes sold as rosefish or ocean perch), along with preparations -grilling, roasting, poaching, and others-and acceptable substitutes for when you can't find a specific fish (e.g., jack and tilapia can be substituted for meaty grouper). There are 15 recipes for shrimp, 19 for oysters, 25 recipes that call for canned anchovies, and more than 30 for salmon. His selections are smart: fried haddock en adobo, halibut gravlax with dill, and sauteed sablefish with rosemary and Madeira wine. For down-to-earth comfort food, there's also pasta with imitation crabmeat and fennel cream sauce, as well as a tuna melt and tuna casserole. This superb collection conveys Seaver's experience, enthusiasm, and creativity." -Publishers Weekly
"Chef Seaver (For Cod and Country) distills his vast knowledge of seafood in this encyclopedic work. Noting that today's technology allows for frozen fish to be just as good as, if not better than, the fresh seafood in stores, Seaver shares the best preparations for over 100 species. Each entry opens with an overview of a species and its aliases (Acadian redfish is sometimes sold as rosefish or ocean perch), along with preparations -grilling, roasting, poaching, and others-and acceptable substitutes for when you can't find a specific fish (e.g., jack and tilapia can be substituted for meaty grouper). There are 15 recipes for shrimp, 19 for oysters, 25 recipes that call for canned anchovies, and more than 30 for salmon. His selections are smart: fried haddock en adobo, halibut gravlax with dill, and sauteed sablefish with rosemary and Madeira wine. For down-to-earth comfort food, there's also pasta with imitation crabmeat and fennel cream sauce, as well as a tuna melt and tuna casserole. This superb collection conveys Seaver's experience, enthusiasm, and creativity." -Publishers Weekly
Book Information
ISBN 9781454921981
Author Barton Seaver
Format Hardback
Page Count 496
Imprint Sterling
Publisher Union Square & Co.
About the Author
Before leaving the restaurant industry to pursue his interests in sustainable food systems, award-winning chef Barton Seaver created three top restaurants in Washington, DC. Since then, he has written several books on the topic of sustainable seafood and cookery, including For Cod and Country, Two If By Sea, Superfood Seagreens, and American Seafood. Seaver is the Contributing Seafood Editor at Coastal Living magazine, and he and his work have also been featured in The New York Times, Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart's Whole Living, the Washington Post, and Fortune, among many others. He has appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV.
Reviews
"Chef Seaver (For Cod and Country) distills his vast knowledge of seafood in this encyclopedic work. Noting that today's technology allows for frozen fish to be just as good as, if not better than, the fresh seafood in stores, Seaver shares the best preparations for over 100 species. Each entry opens with an overview of a species and its aliases (Acadian redfish is sometimes sold as rosefish or ocean perch), along with preparations -grilling, roasting, poaching, and others-and acceptable substitutes for when you can't find a specific fish (e.g., jack and tilapia can be substituted for meaty grouper). There are 15 recipes for shrimp, 19 for oysters, 25 recipes that call for canned anchovies, and more than 30 for salmon. His selections are smart: fried haddock en adobo, halibut gravlax with dill, and sauteed sablefish with rosemary and Madeira wine. For down-to-earth comfort food, there's also pasta with imitation crabmeat and fennel cream sauce, as well as a tuna melt and tuna casserole. This superb collection conveys Seaver's experience, enthusiasm, and creativity." -Publishers Weekly
"Chef Seaver (For Cod and Country) distills his vast knowledge of seafood in this encyclopedic work. Noting that today's technology allows for frozen fish to be just as good as, if not better than, the fresh seafood in stores, Seaver shares the best preparations for over 100 species. Each entry opens with an overview of a species and its aliases (Acadian redfish is sometimes sold as rosefish or ocean perch), along with preparations -grilling, roasting, poaching, and others-and acceptable substitutes for when you can't find a specific fish (e.g., jack and tilapia can be substituted for meaty grouper). There are 15 recipes for shrimp, 19 for oysters, 25 recipes that call for canned anchovies, and more than 30 for salmon. His selections are smart: fried haddock en adobo, halibut gravlax with dill, and sauteed sablefish with rosemary and Madeira wine. For down-to-earth comfort food, there's also pasta with imitation crabmeat and fennel cream sauce, as well as a tuna melt and tuna casserole. This superb collection conveys Seaver's experience, enthusiasm, and creativity." -Publishers Weekly
Book Information
ISBN 9781454921981
Author Barton Seaver
Format Hardback
Page Count 496
Imprint Sterling
Publisher Union Square & Co.
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