The lore and lure of the ocean’s bounty.
By Mark Kurlansky
Kurlansky ranges across the Atlantic and across the centuries to tell his compelling story of “the fish that changed the world.” We learn about the Basques who made fortunes selling salted cod to Catholic, about Bartholomew Gosnold who named Cape Cod, about Clarence Birdseye and his frozen fish franchise, and much more.
By Eleanor Clark
A marvelous excursion into realms zoological, cultural, historical, and literary, in which the author of Rome and a Villa explores the traditions, labors, and livelihood of the French community of Locmariaquer, whose generations of oysters have put the tiny Breton village on the gustatory map.
Two brothers share their lives in Homer, Alaska and their offshore adventures as professional fisherman on the Bering Sea. Their battles with weather and tide in pursuit of a daily catch of king and opilio crab makes riveting — at times thrilling — reading.
By Rick Moonen
A comprehensive and inviting guide to fish cookery, replete with tips and techniques to give a novice confidence and point an expert down new paths — plus more than 250 simple, delicious, and eco-friendly recipes from Moonen, chef-owner of RM in Las Vegas and one of America’s most celebrated seafood masters.
By Jasper White
Jasper White brings the fun and flavor of his Summer Shack restaurants to the page in this celebration of the pleasures of summertime seafood indulgence, from Creamy Cape Cod Clam Chowder to Steamers Cooked in Beer to Classic Maine Roll (with Whoopie Pies for dessert!).