“You want to save more fish? Eat more broccoli.” --Barton Seaver
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.
|Product dimensions:||9.50(w) x 9.00(h) x 1.50(d)|
About 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.
Most Helpful Customer Reviews
For Cod and Country based on 0 ratings. 2 reviews.
A beautiful, practical, and tasty cookbook for carnivores who want to explore healthier and ecofriendlier eating options. In a gigantic win-win for both man and fish, Chef Seaver masterfully navigates the flood of confusing and sometimes contradictory information concerning today's seafood options and provides modern-day cooks practical advice and delicious recipes that are better for the oceans, our tastebuds and our waistlines. Additionally, he thoroughly explains the different methods used to harvest various seafoods, addresses toxin and pollution concerns, and addresses which species are best suited to freezing, canning as well as answering common questions about farm-raised and wild caught aquacultures. He makes a very compelling and delicious case for bringing smaller species like herring, anchovies and mackerel back to our dining table and surrounding them with plenty of fresh, seasonal, vegetables. I am well-traveled who reads food-related literature every day and he still managed to introduce me to several fish varieties I have never heard of before. Whether you're looking to cut down on red meat consumption, are concerned about the health of our oceans, or just looking for new and novel entrees for your plate, this book is well worth purchasing. This cookbook is a culinary gem. (PS If you're wondering why I didn't give it a 5, it's simply because his recipes don't include nutritional/calorie information and I think many readers would be interested in having that information.)