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Original Essays | May 1, 2013
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More copies of this ISBNGood Fish: Sustainable Seafood Recipes from the Pacific Coastby Becky Selengut
Synopses & ReviewsPublisher Comments:Wild salmon. Scallops. Black cod. Albacore tuna. These are some of the good fish. Yet making smart seafood choices has never been more confusing or more vitally important for our planet and our health. Chef and seafood advocate Becky Selengut "knows from good fish," and in a voice that's informed but also friendly and infused with her edgy wit, she untangles the morass of information around seafood, enabling the reader to make the best sustainable seafood choices.
Find out how good fish are caught, what to avoid, what to look for when you buy seafood, how to store it at home, when it's in season, and questions you should ask your fishmonger before you pull out your wallet. The accompanying 75 recipes range from simple (think quick, weeknight suppers prepared by a busy mom or dad) to more complex (think experienced home cooks who want to wow friends at a dinner party). Fifteen pacific coast "good fish" are featured in the book, including finfish, shellfish, and littlefish. Selengut's spouse, a wine sommelier, contributes wine pairings — and occasionally beer and tequila pairings — for each recipe. At a time when our oceans are being depleted of seafood at an alarming rate, Good Fish is an essential resource for anyone who wants to continue to enjoy seafood now and in the future. Review:"Becky Selengut is one of the people who will save Western Civilization" Cornichon
Review:"Becky Selengut's new book Good Fish explaining sustainable practices when purchasing fish and extraordinary tips on cooking fish is one of the best new cookbooks for 2011." Seattle PI
Review:"Every piscivore should own a copy." Fat of the Land
Review:"Unfailingly disarming. If I lived on the West Coast, I would cook my way through this book front to back, and then flip it over and start all over again." NPR
Review:"Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from Jaws at the mere thought of buying — let alone cooking — a live Dungeness crab, Good Fish deserves a spot in your kitchen." The Seattle Times
Review:"I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of Good Fish by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know." Rebekah Denn, Al Dente
Review:"Here it is — everything you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine." Cookus Interruptus
Review:"Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. Selengut's writing is fun and conversational, but always instructional." Seattle Weekly
Review:"Feel free to travel the Seven Seas. But when it's time to get cooking here at home, stay local, eat seasonal and celebrate the bounty of the sea and the Sound with Good Fish: Sustainable Seafood Recipes from the Pacific Coast....Glory in our local shellfish, finfish and "littlefish" (hello, sardines!) says Seattle's goddess of seafood sustainability, Becky Selengut, who reels 'em in with honesty, humor and recipes, along with buying tips, wine pairings and (if you go online) links to complementary how-to videos." The Seattle Times
Review:"Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus." Jenn Garbee, LA Weekly
Review:"With Good Fish, Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few." The Oregonian
Synopsis:It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast.
About the AuthorBecky Selengut, a Seattle-based private chef, is an advocate for seafood sustainability and seasonal, regional cuisine. The coauthor of Washington Local and Seasonal Cookbook, she also writes for Seattle Homes and Lifestyles and Edible Seattle.
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Other books you might likeRelated SubjectsCooking and Food » By Ingredient » Fish and Seafood Cooking and Food » General Cooking and Food » Regional and Ethnic » United States » Pacific Northwest Cooking and Food » Regional and Ethnic » United States » Western Featured Titles » General
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