Awards
- Commended for A Now Magazine Best Cookbook of the Year 2018
- Commended for An Eat North Best Cookbook of the Year 2018
- Winner of Taste Canada Award - Single-Subject Cookbooks, Silver 2018
- Winner of Taste Canada Award — Single-Subject Cookbooks, Silver 2018
Overview
Winner, 2019 Taste Canada Award - Single-Subject Cookbooks, Silver An Eat Northi Best Cookbook of the Year A Now Magazine Best Cookbook of the Year Everything you've ever wanted to know about seafood - what to look for at the fish counter, how to ensure what you're buying has been responsibly farmed, and what to do with it when you get it home - by one of the food industry's most-beloved and respected authorities on all things fish. John Bil, one of the food industry's most beloved and respected authorities on all things fish, gives seafood lovers the knowledge and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? Were those wild spot prawns responsibly sourced? How do you clean a squid? And what's the best way to prepare those live cherrystone clams when you get them home? Ship to Shore: Straight Talk from the Seafood Counter features over fifty delicious recipes accompanied by elegant, full-colour photography that will have you lining up at your local fish counter.
Full Product Details
Author: John Bil ,
Frederic Morin
Publisher: House of Anansi Press Ltd ,Canada
Imprint: House of Anansi Press Ltd ,Canada
Dimensions:
Width: 20.30cm
, Height: 2.50cm
, Length: 25.40cm
Weight: 1.238kg
ISBN: 9781487004132
ISBN 10: 1487004133
Pages: 304
Publication Date: 29 November 2018
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
The information and recipes you need to make good choices at the seafood counter. * Canadian House and Home * A comprehensive guide, written with heart, that any seafood lover will treasure. * Now Magazine * [A] thorough account of what you might find at your favourite restaurant or the seafood counter at the local supermarket . . . infused throughout with John's philosophy of fish. * Salty * It's safe to say that this book will and should be a staple across kitchens in Canada and abroad. * Acquired Taste *
Author Information
JOHN BIL (1968-2018) worked with fish — on the water, behind the counter, and in the kitchen — for over twenty-five years. Bil began his career shucking oysters at the Toronto dining institution Rodney’s Oyster House, before venturing east to the Maritimes, where he spent over a decade working in the shellfish and fish farming industry, and later opened his first restaurant, Ship to Shore, in Darnley, Prince Edward Island. A respected and in-demand seafood expert, Bil assisted with the openings of several other high-profile restaurants, including M. Wells Steakhouse (New York), Claddagh Oyster House (Charlottetown, PEI), Restaurant Joe Beef (Montreal), and most recently, his own Honest Weight (Toronto).
