Featuring a foreword from Shailene Woodley.
In connection with the James Beard Award- and Emmy-nominated PBS docuseries
Hope in the Water
by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.
Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?
The answers are clear in
The Blue Food Cookbook
. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries
, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.
With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!)—inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond:
Butternut Squash and Mussel Soup
Fish and Chips, but Make It Salad
Seafood Pot Pie
Halibut with Green Goddess Dressing
Tuna Noodle Casserole
Nashville Hot-Inspired Catfish
Miso Broiled Carp
Sockeye Salmon Enchiladas
Vietnamese Caramelized Shrimp
Chocolate Chip Kelp Brownies
A lusciously photographed and beautifully illustrated tome,
is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.