American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea

(Hardback)

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Description

From prestigious writer, chef, and environmental advocate Barton Seaver comes a seminal reference that will be the go-to source on seafood. American Seafood looks at maritime history, fishing technology, the effect of imports on our diet, economy, and seas; the biology of taste; and the evolution of seafood cuisine. Although this isnt a cookbook, Barton Seaver reveals his favorite taste pairings and methods for cooking seafood. An index of species rounds out this must-have volume.

Reviews

This lavishly illustrated reference guide to edible sea creatures from American waters answers most every question about what shows up in U.S. fish markets and how it all got there. Seaver inventories fish and shellfish from Atlantic, Pacific, and Gulf sources, and even the Great Lakes. He gives place of honor to fishermen themselves, noting the deadly dangers they confront in order to feed us. He also delves into fishing techniques, distinguishing the workings of all kinds of nets, trawls, and dredges. He even gets into cultural details, such as how African Americans came to dominate commercial fishing in some places. A few iconic recipes appear, such as cioppino and clam chowder. As if the text were not in and of itself valuable, Seaver has collected both contemporary and historical photos and drawings of fishing boats, fishermen, and even ads. Some of the most intriguing are posters from war years, propagandizing Americans to eat more fish in times of meat rationing. Booklist (starred review)

Seaver (For Cod and Country), head of the sustainable seafood and health initiative at the Center for Health and the Global Environment at the Harvard School of Public Health, has assembled a gorgeous illustrated encyclopedic survey of Americas evolving relationship with seafood. From abalone to wreckfish, Seaver details key characteristics of each fish, its place in culinary history, and common preparations: grouper, for example, are caught mostly in the Gulf of Mexico, and are an all-purpose fish, as their pearly white meat cooperates with just about any flavors and methods of preparation. Occasionally he suggests recipes for classic dishes such as lobster Newburg, cioppino stew, and seafood gumbo. Seaver offers accolades to the people in the fishing industry who help bring that food to the table, and the book is accordingly laced with gorgeous photos of fishers and their vessels, massive stacks of preserved halibut and fresh shrimp, and vintage advertisements and other fishing ephemera. Seafood is part of our culinary heritage, Seaver writes in the books introduction, and his argument that Americans cant understand the present without knowledge of the past rings loud and clear in this remarkable work. Publishers Weekly (starred review)
This lavishly illustrated reference guide to edible sea creatures from American waters answers most every question about what shows up in U.S. fish markets and how it all got there. Seaver inventories fish and shellfish from Atlantic, Pacific, and Gulf sources, and even the Great Lakes. He gives place of honor to fishermen themselves, noting the deadly dangers they confront in order to feed us. He also delves into fishing techniques, distinguishing the workings of all kinds of nets, trawls, and dredges. He even gets into cultural details, such as how African Americans came to dominate commercial fishing in some places. A few iconic recipes appear, such as cioppino and clam chowder. As if the text were not in and of itself valuable, Seaver has collected both contemporary and historical photos and drawings of fishing boats, fishermen, and even ads. Some of the most intriguing are posters from war years, propagandizing Americans to eat more fish in times of meat rationing. Booklist (starred review)

Seaver (For Cod and Country), head of the sustainable seafood and health initiative at the Center for Health and the Global Environment at the Harvard School of Public Health, has assembled a gorgeous illustrated encyclopedic survey of Americas evolving relationship with seafood. From abalone to wreckfish, Seaver details key characteristics of each fish, its place in culinary history, and common preparations: grouper, for example, are caught mostly in the Gulf of Mexico, and are an all-purpose fish, as their pearly white meat cooperates with just about any flavors and methods of preparation. Occasionally he suggests recipes for classic dishes such as lobster Newburg, cioppino stew, and seafood gumbo. Seaver offers accolades to the people in the fishing industry who help bring that food to the table, and the book is accordingly laced with gorgeous photos of fishers and their vessels, massive stacks of preserved halibut and fresh shrimp, and vintage advertisements and other fishing ephemera. Seafood is part of our culinary heritage, Seaver writes in the books introduction, and his argument that Americans cant understand the present without knowledge of the past rings loud and clear in this remarkable work. Publishers Weekly (starred review)

Author Bio

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.