Hog Island Book of Fish & Seafood

Regular price €38.99
Regular price €39.99 Sale Sale price €38.99
A01=John Ash
A08=Ashley Lima
Age Group_Uncategorized
Age Group_Uncategorized
Author_John Ash
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Category1=Non-Fiction
Category=WBTF
chefs
chowder
cook book
cookbook
COP=United States
cuisine
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
gifts
grilled
Language_English
meals
PA=Available
preparation
Price_€20 to €50
PS=Active
recipes
regional
restaurants
roasted
san francisco
sauces
shellfish
softlaunch
steamed

Product details

  • ISBN 9781951836870
  • Dimensions: 203 x 254mm
  • Publication Date: 22 Jun 2023
  • Publisher: Cameron & Company Inc
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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A sustainability-minded, comprehensive cookbook on fish and seafood and the many ways to prepare them for novices and experts alike, from James Beard Award–winning chef and author John AshThe Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking with salt- and freshwater treasures—shellfish, crustaceans, finned fish, and many more. A valuable resource for all things seafood for both home and professional cooks, the cookbook demystifies this immense world with easily accomplished recipes from a wide variety of cuisines. Featuring favorites from the kitchens of Hog Island Oyster Bars, every conceivable method for preparing mouthwatering recipes is represented: baking, braising, steaming, roasting, deep-frying, grilling, broiling, poaching, pan-frying, marinating, curing, smoking, and pickling, as well as serving raw. With more than 200 recipes, this authoritative compendium is proof that seafood is not only delicious but also one of the easiest and most versatile proteins to prepare.
John Ash is a restaurateur, cookbook author, and two-time James Beard Award winner. He previously cohosted the Good Food Hour radio show on KSRO for 35 years, and he has hosted two shows on the Food Network. Ash regularly contributes to the Santa Rosa Press Democrat and has written for magazines such as Fine Cooking and Eating Well. In 2014, Ash was honored by the Monterey Bay Aquarium as the Sustainable Seafood Educator of the Year. He lives in Santa Rosa, California. Ashley Lima is an art director and photographer based in the San Francisco Bay Area.