1.) American Seafood - Heritage, Culture and Cookery from Sea to Shining Sea,
Barton Seaver (Sterling Publishing, 2008)
"Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." - Eric Ripert, Chef and Co-Owner of Le Bernardin
Undoubtedly one of America’s greatest seafood chefs and sustainability advocates, Barton Seaver has released yet another significant and informative cookbook in “American Seafood.”
Aimed at re-igniting America’s passion for local seafood, this glorious reference book covers maritime history, from the brave Native American first fishers, to the arrival of mass-scale fishing, the development of more advanced fishing technology and aquaculture, and how imports impact our health and the environment.
Seaver also covers the very curious biology of taste and demystifies “merroir,” that term defining “terroir of the sea,” and then provides all the knowledge that is needed to help consumers, lecturers and the industry drive the trend to a more sustainable and healthy world of seafood.
Of course, there’s the crucial index of species and preferred cooking methods, and though not a book of recipes, there are Seaver’s preferred pairings and some traditional culinary skills included, even ideas to inspire and excite readers to leave their seafood armchair, such as Pine Bark Stew.
Warning: It is addictive reading.
