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9781402777752

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Seaver, a sustainable seafood advocate and Washington, D.C., chef, introduces pantry items, kitchen equipment, seafood substitutions and a glossary of fish. Website resources for sustainable organizations are included. Fish lovers and beginning cooks will rejoice in this cookbook's creative recipes. --Library Journal While Seaver's cooking style is self-described as 'simple, ' his flavor combinations are anything but. Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing. --Publishers Weekly

Seaver, a sustainable seafood advocate and Washington, D.C., chef, introduces pantry items, kitchen equipment, seafood substitutions and a glossary of fish. Website resources for sustainable organizations are included. Fish lovers and beginning cooks will rejoice in this cookbook's creative recipes. --Library Journal While Seaver's cooking style is self-described as 'simple, ' his flavor combinations are anything but. Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing. --Publishers Weekly

Author Information

Barton Seaver has created three highly rated restaurants in Washington, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute and works with the Ocean Now programme at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. Learn more about him at http://www.bartonseaver.org.

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