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American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea, by Barton Seaver
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Review
Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." -Eric Ripert, Chef & Co-Owner of Le Bernardin "In American Seafood, Barton beautifully navigates the complex historical relationship between our nation and the sea, while sharing his pragmatic perspective on how to best manage the resource to benefit future generations of fisherman and consumers." -Tom Colicchio, Chef/Owner Crafted Hospitality"As the great philosopher Brillat-Savarin wrote, 'Tell me what you eat and I'll tell you who you are.' I have no doubt that we are who we are because for generations we have benefitted from the bounty of seafood from our oceans. If humanity wants to keep being who we are, we will need to take care of the oceans that have given us so much. Barton¹s new book American Seafood gives you a complete retrospective of why this is so important for our past, our present, and our future." -José Andrés, Chef/Owner, minibar by José Andrés and ThinkFoodGroup"I can't stop reading this book. I've caught, cleaned and eaten nearly every species of fish in North America, but Barton's got me beat. His experience shines in this relentlessly fascinating work that is teaching this old angler new tricks. But even better than his species accounts are his rich vignettes about America's diverse fishing culture, a culture too precious to be lost, despite the intense pressures facing our rivers, lakes and seas." -Hank Shaw, 2013 James Beard Award winner, Best Food Blog, Hunter Angler Gardener Cook, and author of Hunt, Gather, Cook: Finding the Forgotten Feast★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 America’s 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 book’s introduction, and his argument that Americans can’t 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)
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About the Author
Barton Seaver, the author of Two If By Sea, For Cod & Country, and Where There’s Smoke (all Sterling Epicure), has established himself as the preeminent 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 in 2009. Seaver’s Washington, DC-based restaurant, Hook, was named by Bon Appétit as one of the top ten eco-friendly restaurants in America. Seaver was an explorer for the National Geographic Society and now works as the Director of the Healthy and Sustainable Seafood Program at the Center for Health and the Global Environment at Harvard T.H. Chan School of Public Health. The contributing seafood editor at Coastal Living magazine, he and his work have also been featured in The New York Times, Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart’s Whole Living, the Washington Post, and Fortune, among many others. He has also appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: the History of Food on National Geographic TV.
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Product details
Hardcover: 520 pages
Publisher: Sterling Epicure (November 7, 2017)
Language: English
ISBN-10: 145491940X
ISBN-13: 978-1454919407
Product Dimensions:
9.1 x 1.5 x 11.1 inches
Shipping Weight: 5.4 pounds (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#70,618 in Books (See Top 100 in Books)
I've been a sport fisherman for 55 years, was a commercial fisherman for 5 years. I LOVE this book! Bought 4 more for gifts.
Gave this as a gift. Folks loved it!
Great book and a great resource for people like me that love to eat fish.
Beautiful book. Made a great gift.
A great story and history
Must have for fish
Great Book
A beautifully illustrated compendium of history, ecology, and biology interspersed with recipes and cooking techniques, "American Seafood" is one of the most interesting (and most striking) books I own.The content: I keep using the word "beautiful", but that's what this book is. The writing is no exception. It's evocative, clear, professional, informative, and unique. You can't read this book without learning a great deal about history, culinary arts, ecology, and culture. Also, I can personally attest to the quality of the recipes. There aren't nearly as many as I expected, but what's in here is delicious.The aesthetics: each page is glossy and heavy-weight. The illustrations and photographs are stunning and beautifully reproduced. The cover is solid and quite heavy, with textured cloth and embossed graphics.It weighs in at a hefty 500+ pages, with the heft and weight of a college textbook. There is so much in here, and all of it is fascinating. It's beautiful enough to make a display piece, coffee table book, or a really nice gift.If you want to learn about the seafood industry, fishing history, and watery ecosystems of the United States, this is the book for you! It's incredibly interesting, beautifully bound, and unique. Highly recommended.
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