Awards

• Commended for IACP Crystal Whisk Award (Food Matters) 2012

Overview

It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks- from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

Full Product Details

9781570616624

Table of Contents

Reviews

Becky Selengut is one of the people who will save Western Civilization...<b><i>Cornichon</b>This is a book I'll be going back to again and again, for inspiration in the kitchen or just to savor a fishy turn of phrase. Every piscivore should own a copy.<b><i>Langdon Cook</i></b> We know our ocean fish are beleaguered the dilemma is we still want them for dinner. Solution: <i>Good Fish</i>... Instead of being dire, [author Becky Selengut] celebrates what you <i>can</i> eat: 15 varieties of Pacific seafood that are safe for the environment and for you. The easy-but-unusual recipes include the best version of Hangtown Fry we've seen, and even the nuts-and-bolts sustainability spiel slips down like a nice fresh oyster.<b><i>Sunset</i></b> We tested some of the recipes in this book and we were both blown away. Not only was each meal delicious, but also both of us learned something from each dish... This book will ALWAYS be in our kitchen.We think it should be in yours too.<b><i>Gluten-Free Girl and the Chef</i></b> Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from Jaws at the mere thought of buying let alone cooking a live Dungeness crab, Good Fish.. .deserves a spot in your kitchen.<i><b>The Seattle Times</b></i> Glory in our local shellfish, finfish and littlefish (hello, sardines!) says Seattle's goddess of seafood sustainability, Becky Selengut, who reels 'em in with honesty, humor and recipes...<b><i>All You Can Eat</i></b> With Good Fish, Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few.Gorgeous color photos are part of the mix, along with entertaining vignettes from the author...<b><i>The Oregonian</i></b> In <i>Good Fish </i>Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. She teaches us how to cook seafood most home cooks shy away from, like scallops, sardines and squid, but also helps us perfect our technique for cooking our favorites such as salmon, halibut and clams.<i><b>Seattle Weekly</b></i> Here it is - every thing you ever wanted to know about selecting <i>sustainable</i> fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine. <i>Good Fish</i>. NW chef and author Becky Selengut, who is knowledgeable, gifted and (my favorite) sassy, infuses this stunning book with all three qualities. Drop-dead gorgeous photographs, out of the ordinary recipes - this is a book that makes me take a deep breath, smile and say - oh my goodness. The little photos of how to tell when fish is not done, just perfect and overdone made me squeal a little. So hard to explain with words, using photos is genius. That s because Becky has also been a teacher for many years and knows how to break techniques down so everybody understands.<i><b>Cookus Interruptus</b></i> [Becky Selengut] is a smart and funny writer, a talented and experienced chef, and we desperately needed a book with this subtitle: sustainable seafood recipes from the Pacific Coast. ...If you like to eat fish and you live in the Northwest, this book needs to be on your shelf.<b><i>Edible Seattle</i></b> Becky Selengut s new book <i>Good Fish</i> explaining sustainable practices when purchasing fish and extraordinary tips on cooking fish is one of the best new cookbooks for 2011. Recipes carefully crafted so that flavor is king.<b><i>Seattle PI</i></b> I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of <i>Good Fish </i>by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know.<b><i>Rebekah Denn</i></b> There are plenty of lessons about the best fish to buy and eat to be learned in this book, yet it doesn't come across as preachy. As a fish fan, I appreciate the buying tips and the advice on how to care for your catch once you make the investment. I liked readingabout how fish were raised and harvested and the suggestions served up on sustainable substitutes. (Which gives this West Coast-centric collection legs, broadening its appeal to other parts of the country.)<i><b>Al Dente</b></i> Read this book a few times and you'll know more about fish than the guy behind the fish counter at your local supermarket. And that's good, because then you'll be forced to seek out a proper fishmonger.<i><b>Northwest Edible Life</b></i> ...this is a great little book that deserves an unbiased look, if for nothing more than a pre-dinner sustainable fish lesson, a hefty dose of Selengut's signature snark and a solid chef's knife worth of recipe inspiration.<b><i>LA Weekly</i></b> ...makes eating sustainable seafood at home easier and tastier.<i><b>Edible East Bay</b></i> Becky Selengut s book, <i>Good Fish: Sustainable Seafood Recipes from the Pacific Coast</i> is one of the most thorough books on cooking seafood I ve seen in a long time. It s beautifully presented and the friendly, no-nonsense take on cooking fish and shellfish is refreshing and non-intimidating for novice cooks.<i><b>Former Chef</b></i> Whether you re a beginner with fish or wanting to cook more heart-healthy fish dinners in the New Year, this author has something for everyone, no matter your locale East Coast, West Coast or no coast.<b><i>The Well-Fed Heart</i></b> Becky Selengut sears a mean scallop! In her fantastic new cookbook, <i>Good Fish: Sustainable Seafood Recipes from the Pacific Coast</i>, she divides the world of fish into shellfish, finfish, and littlefish & eggs, and under shellfish has a whole five-recipe section devotedjust to scallops.<b><i>EAT! The Best Food in the World</i></b> If you are a conscientious cook, who wants to learn how to properly prepare seafood, then this is the perfect book for you.<i><b>Book End Babes</b></i>

Becky Selengut is one of the people who will save Western Civilization <br>-- Cornichon <br> Every piscivore should own a copy. <br>-- Fat of the Land <br> unfailingly disarming. If I lived on the West Coast, I would cook my way through this book front to back, and then flip it over and start all over again. <br>-- NPR <br> Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from 'Jaws' at the mere thought of buying -- let alone cooking -- a live Dungeness crab, 'Good Fish' deserves a spot in your kitchen. <br>-- The Seattle Times <br> I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of<br>'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know. <br>--Rebekah Denn, Al Dente <br> Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, platin

Becky Selengut is one of the people who will save Western Civilization <br>-- Cornichon <br> Every piscivore should own a copy. <br>-- Fat of the Land <br> Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from 'Jaws' at the mere thought of buying -- let alone cooking -- a live Dungeness crab, 'Good Fish' deserves a spot in your kitchen. <br>-- The Seattle Times <br> I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of<br>'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know. <br>--Rebekah Denn, Al Dente <br> Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine. <br>-- Cookus Interruptus <br> Becky knows her way around a seafood counter like nobody's business, and she's shared

Author Information

Becky Selengut, a Seattle-based private chef, is an advocate for seafood sustainability and seasonal, regional cuisine. The coauthor of Washington Local and Seasonal Cookbook, she also writes for Seattle Homes and Lifestyles and Edible Seattle.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available