Building an appetite
one book at a time
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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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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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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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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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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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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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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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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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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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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