Home » National & Regional Cuisine » American Seafood
Product Image
Barton Seaver

American Seafood

★★★★★
★★★★★
€49.99
€50.99 Sale €49.99
20-50
A01=Barton Seaver
Age Group_Uncategorized
Age Group_Uncategorized
Author_Barton Seaver
automatic-update
bon appetit top ten
Category1=Non-Fiction
Category=GBC
Category=WB
Category=WBN
Category=WBTF
cooking fish
COP=United States
Delivery_Delivery within 10-20 working days
eco friendly
eq_food-drink
eq_isMigrated=2
eq_non-fiction
esquire chef of the year
fish encyclopedia
gift for cook
gift for foodie
in search of seafood
Language_English
larousse
PA=Available
Price_€20 to €50
PS=Active
softlaunch
sustainable seafood

Product details

  • ISBN 9781454919407
  • Dimensions: 229 x 279mm
  • Publication Date: 07 Nov 2017
  • Publisher: Union Square & Co.
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

Description
A must-have reference on every aspect of American seafood from writer, chef and sustainability advocate, Barton Seaver. This book looks at maritime history, including Native American fisheries, fishing technology (including aquaculture), the effect of imports on our diet, economy and the health of our seas, the biology of taste and the evolution of seafood cuisine. Although not a cookbook, it presents invaluable information on traditional culinary arts and ideas for taste pairings and preferred methods for cooking seafood.
About Barton Seaver
Barton Seaver has established himself as an 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.