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For Cod and Country: Simple, Delicious, Sustainable Cooking Hardcover – May 3, 2011

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Editorial Reviews

From Publishers Weekly

In this debut cookbook, Seaver, creator of three Washington, D.C., restaurants and a fellow with the Blue Ocean Institute, offers a passionate guide to sustainable seafood. He discusses essential ingredients in preparation such as salting (brining figures in his techniques), butter, and citrus, and gives a solid rundown of the particular tools for a fish kitchen, a helpful glossary of terms like "trawling" and "by catch," and a list of the best substitutions for overfished species. Organized by season, the recipes reflect available fish as well as the mood of the time of year. Pacific cod with ginger-braised asparagus, for example, is a spring dish, and mahi mahi with braised brussels sprouts and feta butter makes an appearance in fall. While Seaver's cooking style is self-described as "simple," his flavor combinations are anything but. An oyster risotto is cleverly enriched with butternut squash and crème fraiche, and grilled sablefish is brightened up with shredded endive and a cherry-tarragon salsa. Throughout, Seaver emphasizes sustainable, underrated species of fish; inventive preparations like crudo with almond oil and raisins, for instance, make mackerel more enticing. (May)

About the Author

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other through dinner.

A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.

He is currently the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium's Sustainability Fellow in Residence, as well as a fellow with National Geographic.
Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, Martha Stewart, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, the Splendid Table and National Geographic Weekend. In 2010, he gave a TED Talk aboard the National Geographic Endeavour. Seaver also hosted both the National Geographic Web series Cook-Wise and the three-part TV series In Search of Food that aired on the Ovation Network.

His first book, For Cod & Country, features healthy, planet-friendly fish and vegetable recipes. His second book, Where There's Smoke, celebrates the great tradition of grilling and entertaining outdoors.

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Product Details

  • Hardcover: 304 pages
  • Publisher: Sterling Epicure; 1St Edition edition (May 3, 2011)
  • Language: English
  • ISBN-10: 1402777752
  • ISBN-13: 978-1402777752
  • Product Dimensions: 1.8 x 9.5 x 9.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #98,548 in Books (See Top 100 in Books)

More About the Author

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other--through dinner.

He believes food is a crucial way for us to connect with the ecosystems, people, and cultures of our world. After graduating with honors from the Culinary Institute of America, a transformative trip to Morocco landed him in the seaside village of Essaouiera, where survival is directly linked to the oceans. His time spent with the locals taught him generations-old fishing methods and shaped his belief that, at its root, sustainability is both an ecological and a humanitarian issue.

As an executive chef, Seaver opened seven restaurants and gained numerous awards and acclaim for his food and for the environmentally conscious businesses he ran. Highlights of his culinary career include three times being named a Rising Culinary Star, twice earning Best New Restaurant awards, and being honored in 2009 by Esquire magazine as Chef of the Year. His restaurant Hook was named by Bon Appetit magazine as one of the top ten eco-friendly restaurants in America.

His passion for serving sustainable foods led him to be named a Seafood Champion by the Seafood Choices Alliance, a Legend & Leader in ocean conservation by Blue Vision, and to be recognized by the Blue Ocean Institute for his efforts on behalf of our blue planet.

Barton left the restaurant industry to pursue his interests in sustainable food systems and to accept a Fellowship with the Explorer Program at the National Geographic Society. For the past three years he has used this position to explore the confluence of human and ecological health. As part of this exploration, Barton has traveled the globe and gained deep insight into the human and economic systems that govern our relationship with nature. This knowledge enables him to engage with all sectors of communities, business, and governments to pursue meaningful change that sustains both human interests and environmental resiliency.

As the author of four books, Barton continues to explore these themes with home cooks and professionals alike. His first book, For Cod & Country, showcases seasonal seafood, vibrant spices, and farm-fresh produce. Recipes for family-friendly meals include easy-to-follow instructions, helpful tips, and purchasing recommendations for any cook who aspires to turn a meal into a relationship with our resources and better health. Seaver has also published Foods for Health and The National Geographic Kids Cookbook, both with National Geographic, and Where There's Smoke, a cookbook focused on grilling with sustainable foods. Here he extends his message to meat, seafood, and vegetable recipes for the grill and connects our relationship with celebratory food with portion size and the ethics involved in raising food on the land.

Barton's work as the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health highlights the important connection between environmental resiliency and human health while ensuring the profitability of food producers. The New England Aquarium named Barton was named the first Sustainability Fellow in Residence to help relate the Aquarium's conservation messages to our dinner plates.

As a speaker, Barton has engaged diverse audiences both domestic and international ranging from dozens of universities, business groups, government officials, and community organizations. He is a regular participant at the Aspen Institute, and has delivered a talk at the prestigious TED conference.

Seaver's insights into sustainable food have been featured in countless publications including Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart's Whole Living, the Washington Post, and Fortune. He has appeared on CNN, NPR's All Things Considered and Weekend Edition, 20/20, and hosted the national television program In Search of Food on the Ovation Network and Eat: the History of Food on National Geographic TV. He is a regular guest on the radio show National Geographic Weekend and a regular contributor to many different media outlets.

In 2012, Barton was named by Secretary of State Hillary Clinton to the United States Culinary Ambassador Corp. In this role he helps develop international conversations about sustainability and the role of culinary in resource management and public health.

He resides in coastal Maine with his wife, cat and 35 heirloom chickens.

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Most Helpful Customer Reviews

27 of 29 people found the following review helpful By Myra in Carmel, CA on May 9, 2011
Format: Hardcover Verified Purchase
There are so many reasons why this book is an exceptional standout. It is one of the most beautiful, high quality books I have ever held in my hands - thick paper, mouthwatering photos, and gorgeous colors and artwork. Barton's writing style is casual, personal, celebratory and inviting, yet he has included tons of essential content about sustainable fish choices, ingredient primers and cooking techniques. I read it cover to cover the day it arrived. It's easy to read because the layout is so beautiful and key points are highlighted by the use of different color fonts. His recipes are fabulous - unique, easy and quick, and there are photos illustrating almost every dish. Even though this cookbook makes you want to run to your nearest fish monger and start your grill heating, there is much to learn not related to seafood, including how to make the very best mashed potatoes, how to best handle salt and pepper, and all the reasons to love quinoa. This is a cookbook that helps us enjoy the most delicious, healthy food and also protect the oceans and marine life for future generations. I hope everyone buys a copy!
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13 of 13 people found the following review helpful By mkparcel on May 10, 2011
Format: Hardcover Verified Purchase
BUY THIS BOOK!!! Barton Seaver's first book really shows us at home some of the secrets of restaurant chefs so that we can get great results in our own kitchens. Chef Seaver personalizes food by sharing a bit of his history with us, and the general conversational tone of the entire book makes it a pleasurable read, in addition to being hugely informative. It's wonderful how he spends pages and pages on specific ingredients and why he uses each one before even showing us a recipe - I felt like I had the benefit of a culinary education without going to school and paying tuition. I also appreciate the information on sustainable seafood because it very succinctly informs the reader about some pretty big issues that surround our oceans and the fish that come from them. The design is fresh, the pictures are gorgeous and more than once I caught my mouth watering while flipping through the pages for the first time. I love how the book is organized by season, which is helpful also when shopping because we'll know if we see a fish in the store out of season that we probably will want to avoid it. None of the recipes are overly complicated, but I'm excited to try some of the more unusual combinations. The mahi with cilantro-almond pesto, garlic-yogurt mashed potatoes and Carrie Anne's beet salad are already in my repertoire, and I can't wait to try more recipes as the seasons progress! I think you really get a sense of how much Seaver enjoys food - and how much you'll enjoy cooking and eating his recipes.
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6 of 6 people found the following review helpful By Anna on April 21, 2011
Format: Hardcover
If you've ever wanted to demystify seafood, if you've ever wanted to learn the proper treatment of herbs and spices as means of simple and scrumptious preparation *and* get rich cultural and environmental context in the mix, then this is the book to read! Yes, I do mean "read". It reads as smoothly as a story but is infused with practical techniques, valuable information, mouthwatering recipes and stunning visuals. This book makes you feel the sea at your fingertips. Finally, I can feel good about enjoying cooking fish in a way that is good for me and my loved ones and good for the planet that feeds us too! I plan on giving several copies to friends and family - it's that good and that useful of a reference text on seafood for every kitchen shelf, akin to the Joy of Cooking for seafood!
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25 of 31 people found the following review helpful By BeachBrights VINE VOICE on April 27, 2011
Format: Hardcover
Length: 3:38 Mins
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6 of 6 people found the following review helpful By Steve V on May 15, 2011
Format: Hardcover
There simply isn't enough you can say about this book. It is a fantastic cookbook but it is also an manual for eating sustainably. Barton delivers recipes that are not only delicious, but are easy to make. Too often I have purchased cookbooks that include a multitude of ingredients that you would never have in the pantry. Barton's book uses ingredients that everybody would have in the kitchen and combines them in a way that produces some amazing, restaurant quality results. I would highly recommend this cookbook to anybody that enjoys seafood.
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5 of 5 people found the following review helpful By Miriam Knight on May 16, 2011
Format: Hardcover
This book reminds you how cooking was intended to be - nourishment for the body and the spirit that is in harmony with the seasons and kind to the planet. The recipes are simple and fun to make. They are organized by season, using fresh ingredients from sustainable fisheries and local markets and are bursting with flavor and goodness.

Barton introduces us to many varieties of fish and tells exactly how to cook them and what to pair them with. Using a minimum of ingredients for each recipe so they are simple to make, he still comes up with delightful flavors and textures. From main dishes like Halibut with Ginger-Raisin Crust, to veggies like Butternut Squash with Dates, Red Onion and Chives, or Zucchini Carpaccio, and desserts like Broiled Pears with Orange and Honey, you can't help but be inspired (and guided) to new culinary heights.

In addition to the recipes he offers some really useful resources like a list of sustainable fish substitutes, how to shop for affordable fish and how to thaw frozen seafood, spice mixes, wine pairings, web links, and more.

Even if you're a vegetarian, you'll find lots inspiration in this book. It's hardcover, gorgeous, and would make a great gift, especially for yourself!
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