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.
