For Cod and Country: Simple, Delicious, Sustainable Cooking

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Overview

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to ...
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More About This Book

Overview

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.
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Editorial Reviews

Publishers Weekly
In this debut cookbook, Seaver, creator of three Washington, D.C., restaurants and a fellow with the Blue Ocean Institute, offers a passionate guide to sustainable seafood. He discusses essential ingredients in preparation such as salting (brining figures in his techniques), butter, and citrus, and gives a solid rundown of the particular tools for a fish kitchen, a helpful glossary of terms like "trawling" and "by catch," and a list of the best substitutions for overfished species. Organized by season, the recipes reflect available fish as well as the mood of the time of year. Pacific cod with ginger-braised asparagus, for example, is a spring dish, and mahi mahi with braised brussels sprouts and feta butter makes an appearance in fall. While Seaver's cooking style is self-described as "simple," his flavor combinations are anything but. An oyster risotto is cleverly enriched with butternut squash and crème fraiche, and grilled sablefish is brightened up with shredded endive and a cherry-tarragon salsa. Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing. (May)
Library Journal
Seaver, a sustainable seafood advocate and Washington, DC, chef, here introduces pantry items, kitchen equipment, seafood substitutions (when you can't find the fish called for in the recipes), and a glossary of fish. Recipes range from Pacific Cod with Ginger-Braised Asparagus to Bluefish with Creamed Corn and Herb Croutons (bluefish is found on the East and Gulf coasts—no substitutes are listed) to Smoked Catfish with Fig and Citrus Salsa. Website resources for sustainable organizations and seafood distributors are included. Fish lovers and beginning cooks will rejoice in this cookbook's creative recipes and instructions for filleting fish and other seafood.
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Product Details

  • ISBN-13: 9781402777752
  • Publisher: Sterling Epicure
  • Publication date: 5/3/2011
  • Pages: 304
  • Sales rank: 191,576
  • Product dimensions: 9.50 (w) x 9.00 (h) x 1.50 (d)

Meet the Author

Barton Seaver has created three highly rated restaurants in Washington, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turning the Tide for National Geographic. Learn more about him at bartonseaver.org and forcodandcountry.org.
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