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The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters - Hardcover

by John Ash
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Availability:In StockContributor:John Ash, Stuart Brioza (Foreword by), Ashley Lima (Photographer)Publish date:2023-05-23Pages:352
Language:EnglishPublisher:Abrams BooksISBN-13:9781951836870ISBN-10:1951836871UPC:9781951836870Book Category:CookingBook Subcategory:Specific Ingredients, Individual Chefs & RestaurantsBook Topic:SeafoodSize:10.40 x 8.30 x 1.40 inchesWeight:3.3025Product ID:SCAM8RKMNB
A Food & Wine Best Cookbook of the Year

From James Beard Award-winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.

Foreword by Stuart Brioza

Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company's sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish ?touff?e, and New England clam chowder.

Presenting a wide variety of cooking methods--such as steaming, roasting, grilling, pan-frying, and curing--along with illustrations for techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.

The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.

Includes Color Photographs
Language:EnglishPublisher:Abrams BooksISBN-13:9781951836870ISBN-10:1951836871UPC:9781951836870Book Category:CookingBook Subcategory:Specific Ingredients, Individual Chefs & RestaurantsBook Topic:SeafoodSize:10.40 x 8.30 x 1.40 inchesWeight:3.3025Product ID:SCAM8RKMNB
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.
Stuart Brioza is a two-time James Beard Award-winning chef, known for his acclaimed, Michelin-starred restaurant, State Bird Provisions. He lives in the San Francisco Bay Area.
Ashley Lima is an art director and photographer based in the San Francisco Bay Area.
Publisher: Abrams Books

Contributor(s)

John Ash, Stuart Brioza (Foreword by), Ashley Lima (Photographer)

Author

John Ash

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