The Joy of Seafood - by Barton Seaver (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>With 800+ recipes, this exciting collection--which showcases fresh ingredients and culinary techniques such as roasting, grilling, poaching, and brining--will be the go-to source for decades to come. Modern dishes include such crowd-pleasing fare as Citrus-Crusted Fried Halibut, New Orleans BBQ Shrimp, Clam Risotto, Cod Cakes, and Hot Smoked Salmon.ed Salmon.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>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.</b> <p/><b>"Comprehensive and easily retrievable information on all sorts of seafood cookery." --<i>Booklist</i> (Starred review)</b> <br> "<b>This superb collection conveys Seaver's experience, enthusiasm, and creativity.</b>" --<i>Publishers Weekly</i> <p/> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Chef Seaver (<i>For Cod and Country</i>) 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. <b>This superb collection conveys Seaver's experience, enthusiasm, and creativity.</b>" --<i>Publishers Weekly</i> <br><br><p/><br></br><p><b> About the Author </b></p></br></br>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 <i>For Cod and Country</i>, <i>Two If By Sea</i>, <i>Superfood Seagreens, </i>and <i>American Seafood.</i> Seaver is the Contributing Seafood Editor at <i>Coastal Living </i>magazine, and he and his work have also been featured in <i>The New York Times</i>, <i>Cooking Light</i>, <i>O: The Oprah Magazine</i>, <i>Every Day with Rachael Ray</i>, <i>Martha Stewart's Whole Living</i>, the <i>Washington Post, </i> and <i>Fortune</i>, among many others. He has appeared on CNN, NPR, and <i>20/20</i>. Seaver was the host of the national television program <i>In Search of Food </i>on the Ovation Network and <i>Eat: The History of Food</i> on National Geographic TV.
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