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Two If By Sea: Delicious Sustainable Seafood
     

Two If By Sea: Delicious Sustainable Seafood

by Barton Seaver
 
Barton Seaver’s second, seminal book on seafood cookery, after From Cod and Country (Sterling Epicure 2011), offers more than 150 new mouthwatering recipes, from raw bar drinks, snacks, and mains to salads, appetizers, soups, pastas, stews, entrees, sides, and sauces. Each of Seaver’s fresh-tasting, casual (and always delicious) recipes features

Overview

Barton Seaver’s second, seminal book on seafood cookery, after From Cod and Country (Sterling Epicure 2011), offers more than 150 new mouthwatering recipes, from raw bar drinks, snacks, and mains to salads, appetizers, soups, pastas, stews, entrees, sides, and sauces. Each of Seaver’s fresh-tasting, casual (and always delicious) recipes features seafood that hasn’t been overfished or caught in an environmentally destructive way—an emphasis that has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices in what is now a global sustainability movement. Take a bite of his Smoked Lobster and Fennel-Carrot Salad or Poached Salmon with Pickled Chilies and Mint and you’ll understand what all the fuss is about. But don’t stop there. Try any of the soups, chowders and stews for soul satisfying good eating, and if you love fish tacos, Seaver is your man. The book is chockfull of helpful advice on buying, choosing, and making the most of your ingredients, as well as an essential guide to seafood prep and cooking techniques—a must for all seafood lovers.

Editorial Reviews

From the Publisher
“The only book you'll need if you truly want to master fish/seafood. Barton is a natural teacher, and his passion for food and his ability to make it accessible and interesting, no matter how inexperienced or experienced the cook, is a gift. No detail is too small to deserve a mention. Get ready to be engrossed in the world of fish and seafood.” —Carla Hall, Co-host of ABC's The Chew, cookbook author, and Chef/Owner of Carla Hall Bakes and Carla Hall’s Southern Kitchen    “Barton Seaver shows how the right diet can not only restore but also sustain the long-term health of our oceans. For home cooks, it’s a perfect how-to guide for eating diversely, deliciously, and guilt-free, from the sea.” —Dan Barber, Chef and co-owner, Blue Hill and Blue Hill at Stone Barns   “Through the goodness of the sea, Barton teaches us how we can appreciate the beauty of our oceans and make sustainable choices in the seafood we cook and eat. Two if By Sea will inspire you to dive into the waters and learn about this underwater world. . . . your taste buds are going to be happy about it.” —José Andrés, Chef/Owner, minibar by José Andrés and ThinkFoodGroup   “Barton tells a story that is sure to enhance your appreciation of our aquatic environment. Two if by Sea delivers a compelling and passionately inspired approach to a more diverse and flavorful dinner experience. Best Fishes!” —Rick Moonen, Chef/Owner Rick Moonen's rm seafood and Rx Boiler Room   “Barton Seaver combines an incredibly deep and passionate knowledge of all things ocean- and seafood-related, with a ‘recovering’ chef's love of cooking, simply and beautifully, for those we love. I am especially taken with his ability to tell a story that informs us about important issues, while presenting these recipes in delicious context.” —Michael Leviton, James Beard Award- nominated chef/owner, Lumière, Newton, Massachusetts and former Board Chair of the Chefs Collaborative   “Barton's passion comes across on each page, from the humblest of dishes to the most elegant preparations. His journey from the kitchen to the classroom and beyond has given him a lifetime of recipes and tips that make seafood accessible. Truly a book that will inspire you to cook seafood at home or grab your fishing pole." —Jeremy Sewall, Award-winning Chef/Owner, Lineage, Island Creek Oyster Bar, and Row 34, Boston; and Row 34 Portsmouth, New Hampshire    “Barton’s emphasis on the freshest ingredients, and our relationship with them, encourages visits to fish markets, docks, and boats, just as we visit farmers markets and farms and get to know our farmers.   Unlike many food groups accessible to us, there is a whole world of delicious fish species yet to discover and savor.  Barton maps it out clearly and entices with these versatile recipes.” —Ana Sortun, Chef, Oleana, Sofra, and Sarma
Library Journal
05/15/2016
Acclaimed chef Seaver's follow-up to For Cod and Country and Where There's Smoke is a treasury of simply prepared seafood. In course-based chapters (e.g., appetizers, seafood salads and sandwiches, sauces), Seaver shares internationally inspired dishes such as lobster rossejat (a colorful toasted pasta dish) and scallop satay, as well as classics such as broiled oysters Rockefeller and po' boy sandwiches. There are some delightful surprises, including a chapter of technique-based recipes that work with many different fish species, as well as a steamed mussel recipe template that suggests multiple flavor variations. Throughout, Seaver favors allspice, pepper, mace, dried chiles, and fennel-flavored liquors as go-to seasonings. VERDICT From a quick weeknight meal of canned shrimp and pasta to a show-stopping stew for guests, the ideas here will fit any bill. Essential for seafood lovers.

Product Details

ISBN-13:
9781454917878
Publisher:
Sterling Epicure
Publication date:
05/03/2016
Pages:
312
Sales rank:
171,935
Product dimensions:
9.10(w) x 9.10(h) x 1.40(d)

Related Subjects

Meet the Author

Barton Seaver, the author of For Cod and Country and Where There’s Smoke (both Sterling Epicure), is quickly establishing himself as the preeminent expert in sustainable seafood. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he created three top restaurants in Washington, DC, and was named Chef of the Year by Esquire Magazine in 2009. Seaver’s Washington, DC-based restaurant Hook was named by Bon Appetit magazine as one of the top ten eco-friendly restaurants in America. Seaver recently accepted a Fellowship with the Explorer Program at the National Geographic Society and also works as the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health. His work has been featured in Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart’s Whole Living, the Washington Post, and Fortune, among many others; and he has appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: the History of Food on National Geographic TV. He is a regular guest on the radio show National Geographic Weekend and contributes to many other media outlets.

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