The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
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.
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.