Lure: Healthy, Sustainable Seafood Recipes from the West Coast

(Hardback)

Available Formats

Publishing Details

Classifications

Physical Properties

Description

Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered beforeand the Pacific Coast, is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You'll find tacos, fish burgers, chowders, and sandwichesthe types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday nightas well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.

Reviews

"I'm going to go out on a limb and suggest that Lure is the most important cookbook of the year, if not the decade." Tim Pawley - www.hiredbelly.com --Eric Ripert, Michelin-starred chef and co-owner of Le Bernardin
"Lure is impeccably researched and beautiful. Long live the Dungeness crab!" --Renee Erickson, chef and co-owner of Sea Creatures Restaurants and author of A Boat, a Whale & a Walrus
"Ned Bell is one of that laudable cadre of young chefs who has taken the trouble to learn not only the names of his farmers but also his fishers. If, like me, you're committed to sustaining the health of the oceans, you'll grab this book that shows you how to cook all the responsibly harvested gifts of the sea." --Tom Douglas, American executive chef, restaurateur, author, and radio talk show host
"Ned's passion for sustainable seafood is infectious, and this book is irresistible. Bringing Ned's recipes into your home is a great way to support healthy oceans." --Dr. David Suzuki, award-winning scientist, environmentalist, and broadcaster
"These pages offer a welcome glimpse into the creative mind of a chef whose spirited dishes sing of the seasons and praise the products that make the Pacific Northwest the perfect home for one whose heart belongs to the sea." --Barton Seaver, chef and author of For Cod and Country

Author Bio

Ned Bell founded Chefs for Oceans in 2014 to raise awareness and advocate for responsible seafood choices and to highlight the importance of healthy oceans, lakes, and rivers. Ned was executive chef of Four Seasons Hotel Vancouver and yew seafood + bar until 2016, when he became the Ocean Wise Executive Chef. Ned is currently a member of Seafood Watch's Blue Ribbon Task Force. He was named Canada's Chef of the Year at the Pinnacle Awards in 2014, nominated for the Seafood Champion Award for Advocacy at the 2015 SeaWeb Seafood Summit in Malta, and honored with the 2015 Green Award for Sustainability by Vancouver magazine. As the father of three incredible sons, he is dedicated to inspiring everybody who cooks or eats fish to become part of the solution so that future generations can enjoy ocean-friendly catch. Valerie Howes grew up just across the water from Edinburgh in Fife, a Scottish county on the east coast, where fishing villages and working harbors dot the coastline. Today, she lives with her family in Toronto, always a little nostalgic for the sound of the sea. As the food editor of Reader's Digest Canada, Valerie created a blog about Canadian food culture, Open Kitchen. It won Gold for Best Blog at the Canadian Society of Magazine Editors Awards and the Canadian Online Publishing Awards, as well as a National Magazine Awards nomination. Valerie has written about culinary travel, sustainable food systems, and people who're making a difference in their communities, for publication such as enRoute, Martha Stewart's Whole Living, Globe and Mail, National Post, Canadian Living, Chatelaine, and Pure Canada. Her next book project explores the edible landscapes and seascapes of Fogo Island, Newfoundland.