The lore and lure of the ocean’s bounty.
By Mark Kurlansky
Kurlansky ranges across the centuries and over the Atlantic to tell the compelling story of “the fish that changed the world.” What begins as a biography of a single piscine species quickly becomes a work of world history as we learn about the Basques who made fortunes selling salted cod to Catholics, about Bartholomew Gosnold who christened Cape Cod, about Clarence Birdseye and his frozen fish empire, and many more fascinating fish-related figures.
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 delectable oysters have put the tiny Breton village on the gustatory map.
By Trevor Corson
The definitive work on the complex history of what seems like a simple cuisine: raw fish and rice. Trevor Corson, author of The Zen of Fish and The Secret Life of Lobsters, unveils the surprising origins of sushi and takes readers behind the scenes to observe what goes into a sushi chef’s training. Assembled with the care and attention to detail of a great sushi creation.
By Andy and Jonathan Hillstrand
Reminiscent of The Perfect Storm, except in the Pacific Ocean instead of the Atlantic and in search of king crab as opposed to swordfish, this is the story of two brothers living in Homer, Alaska and their offshore adventures as professional fisherman on the Bering Sea. The battles with weather and tide in pursuit of a daily catch aboard their boat, the titular Time Bandit, makes for riveting reading and was the basis for the Discovery Chanel series The Deadliest Catch.
By Rick Moonen and Roy Finamore
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. But if you’re interested in recipes that evoke the boardwalk rather than the Vegas Strip (think Steamers Cooked in Beer and Classic Maine Rolls with Whoopie Pies for dessert), check out The Summer Shack Cookbook by Jasper White.