Two If By Sea: Delicious Sustainable Seafood

(Hardback)

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Description

Seafood loversand foodies concerned with sustainabilitywill welcome this third cookbook from the author of For Cod and Country. Taking an eco-friendly approach, Barton Seaver creates fresh-tasting and casual dishes featuring seafood that hasnt been overfished or caught in a destructive way. More than 150 new, utterly delicious recipes range from Chilled Oysters with Grilled Merguez Sausage to Zuppa di Pesce, Whole Skillet-Roasted Fish, and Seafood Risotto.

Reviews

The only book you'll need if you truly want to master fish/seafood. Barton is a natural teacher, and his passion for food and his ability to make it accessible and interesting, no matter how inexperienced or experienced the cook, is a gift. No detail is too small to deserve a mention. Get ready to be engrossed in the world of fish and seafood. Carla Hall, Co-host of ABC's The Chew, cookbook author, and Chef/Owner of Carla Hall Bakes and Carla Halls Southern Kitchen

Barton Seaver shows how the right diet can not only restore but also sustain the long-term health of our oceans. For home cooks, its a perfect how-to guide for eating diversely, deliciously, and guilt-free, from the sea. Dan Barber, Chef and co-owner, Blue Hill and Blue Hill at Stone Barns

Through the goodness of the sea, Barton teaches us how we can appreciate the beauty of our oceans and make sustainable choices in the seafood we cook and eat. Two if By Sea will inspire you to dive into the waters and learn about this underwater world. . . . your taste buds are going to be happy about it. Jos Andrs, Chef/Owner, minibar by Jos Andrs and ThinkFoodGroup

Barton tells a story that is sure to enhance your appreciation of our aquatic environment. Two if by Sea delivers a compelling and passionately inspired approach to a more diverse and flavorful dinner experience. Best Fishes! Rick Moonen,Chef/OwnerRick Moonen's rm seafood andRx Boiler Room

Barton Seaver combines an incredibly deep and passionate knowledge of all things ocean- and seafood-related, with a recovering chef's love of cooking, simply and beautifully, for those we love. I am especially taken with his ability to tell a story that informs us about important issues, while presenting these recipes in delicious context. Michael Leviton, James Beard Award- nominated chef/owner, Lumire, Newton, Massachusetts and former Board Chair of the Chefs Collaborative

Barton's passion comes across on each page, from the humblest of dishes to the most elegant preparations. His journey from the kitchen to the classroom and beyond has given him a lifetime of recipes and tips that make seafood accessible. Truly a book that will inspire you to cook seafood at home or grab your fishing pole." Jeremy Sewall, Award-winning Chef/Owner, Lineage, Island Creek Oyster Bar, and Row 34, Boston; and Row 34 Portsmouth, New Hampshire

Bartons emphasis on the freshest ingredients, and our relationship with them, encourages visits to fish markets, docks, and boats, just as we visit farmers markets and farms and get to know our farmers.
Unlike many food groups accessible to us, there is a whole world of delicious fish species yet to discover and savor. Barton maps it out clearly and entices with these versatile recipes. Ana Sortun, Chef, Oleana, Sofra, and Sarma
The only book you'll need if you truly want to master fish/seafood. Barton is a natural teacher, and his passion for food and his ability to make it accessible and interesting, no matter how inexperienced or experienced the cook, is a gift. No detail is too small to deserve a mention. Get ready to be engrossed in the world of fish and seafood. Carla Hall, Co-host of ABC's The Chew, cookbook author, and Chef/Owner of Carla Hall Bakes and Carla Halls Southern Kitchen

Barton Seaver shows how the right diet can not only restore but also sustain the long-term health of our oceans. For home cooks, its a perfect how-to guide for eating diversely, deliciously, and guilt-free, from the sea. Dan Barber, Chef and co-owner, Blue Hill and Blue Hill at Stone Barns

Through the goodness of the sea, Barton teaches us how we can appreciate the beauty of our oceans and make sustainable choices in the seafood we cook and eat. Two if By Sea will inspire you to dive into the waters and learn about this underwater world. . . . your taste buds are going to be happy about it. Jos Andrs, Chef/Owner, minibar by Jos Andrs and ThinkFoodGroup

Barton tells a story that is sure to enhance your appreciation of our aquatic environment. Two if by Sea delivers a compelling and passionately inspired approach to a more diverse and flavorful dinner experience. Best Fishes! Rick Moonen,Chef/OwnerRick Moonen's rm seafood andRx Boiler Room

Barton Seaver combines an incredibly deep and passionate knowledge of all things ocean- and seafood-related, with a recovering chef's love of cooking, simply and beautifully, for those we love. I am especially taken with his ability to tell a story that informs us about important issues, while presenting these recipes in delicious context. Michael Leviton, James Beard Award- nominated chef/owner, Lumire, Newton, Massachusetts and former Board Chair of the Chefs Collaborative

Barton's passion comes across on each page, from the humblest of dishes to the most elegant preparations. His journey from the kitchen to the classroom and beyond has given him a lifetime of recipes and tips that make seafood accessible. Truly a book that will inspire you to cook seafood at home or grab your fishing pole." Jeremy Sewall, Award-winning Chef/Owner, Lineage, Island Creek Oyster Bar, and Row 34, Boston; and Row 34 Portsmouth, New Hampshire

Bartons emphasis on the freshest ingredients, and our relationship with them, encourages visits to fish markets, docks, and boats, just as we visit farmers markets and farms and get to know our farmers.
Unlike many food groups accessible to us, there is a whole world of delicious fish species yet to discover and savor. Barton maps it out clearly and entices with these versatile recipes. Ana Sortun, Chef, Oleana, Sofra, and Sarma

Author Bio

Barton Seaver is quickly establishing himself as the pre-eminent expert in sustainable seafood. He created three top restaurants in Washington, DC, and was named Chef of the Year by Esquire Magazine in 2009.