Catfish
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
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The Great Lobster Cookbook
Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.
From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be.
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Meet Paris Oyster
From the #1 New York Times bestselling author of French Women Don’t Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them.
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The Young Man and the Sea
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo—Italian-style sushi—to the American culinary lexicon. And here is the paperback edition of his much anticipated first book.
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Tin Fish Gourmet
As an ingredient, canned seafood often gets short shrift; it’s often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there’s no reason why canned seafood has to be boring.
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Seafood
This eye-catching cookbook has recipes that can be easily prepared in under an hour and includes various original facts and insights by these award-winning chefs.
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Shucked
Bill Buford’s Heat meets Phoebe Damrosch’s Service Included in this unique blend of personal narrative, food miscellany, and history
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The Catch
Ben Sargent shares his love of the open waters with adventure stories and simple seafood recipes that will entice you with their fresh flavors.
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The Perfect Protein
In The Perfect Protein, Andy Sharpless maintains that protecting wild seafood can help combat both issues, because seafood is the healthiest, cheapest, most environmentally friendly source of protein on earth.
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In the Kitchen with the Pike Place Fish Guys
Seattle’s Pike Place Fish Market—the country’s top fish market—reels in the world’s best seafood recipes in this cookbook with friendly tips and a sustainability approach that every home cook can master.
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The Summer Shack Cookbook
200 easy-to-make dishes, Jasper White shows you how to make seafood classics like creamy Cape Cod clam chowder, Maine lobster rolls, and scallops wrapped in smoky bacon.
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