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Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World's Finest Chefs Hardcover – March 30, 2005
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I have known that some species of fish are raised or harvested in more ocean-friendly ways than other fish, but like many consumers I knew very little about the harvesting methods. Reading Ocean Friendly Cuisine has ended my ignorance: I now can purchase fish with an education in buying sustainable seafood - seafood harvested without serious depletion or pollution of the ocean.
Readers will delight in such recipes as Pistachio-Crusted Rainbow Trout With Cilantro-Citrus Hollandaise and Peppercorn Crusted Yellowfin Tuna With Saffron and Fava-Bean Risotto. The book is a great gift for environmentally aware people and seafood lovers. Oversized at 10.25 inches square, the title stands out on bookshelves. Ocean Friendly Cuisine will enhance the cookbook and ecology sections of your store."
(Susan LosCalzo, New Age Retailer Magazine)
"This is one of the best seafood cookbooks I've seen."
(John Ash, Culinary Director for Fetzer Vineyards)
"A must-have addition to the library of all enlightened seafood lovers... [this book] is as handsome as it is useful and intelligent."
(James M. Lawrence, Editor Eating Well)
"A stunning collection of delicious recipes that not only taste good, but make you feel good to be a human being:"
(Chef Tom Douglas, Tom Douglas Restaurants)
"Clearly demonstrates that there can be a responsible approach to the future of sustainable seafood."
(Chef Roy Yamaguchi, Roy's Restaurants)
About the Author
Jean-Michel Cousteau is a contributor for Willow Creek Press titles including Ocean Friendly Cuisine.
More About the Author
Seasoned, skilled, and recognized for both the speed and grace of his writing, Fraioli's cookbooks have garnered numerous literary and design awards. His titles have been featured on The Food Network, The Ellen DeGeneres Show, and given as gifts to members of The White House staff. The author is notorious for teaming up with celebrity chefs and world-renowned restaurants to showcase the best the culinary world has to offer. Participating chefs over the years include James Beard award-winners John Ash, Tom Douglas, Bradley Ogden, Jacques Pepin, and Holly Smith, as well as Emeril Lagasse and Roy Yamaguchi. Fraioli's cookbooks have also appeared on dozens of national radio shows, including Martha Stewart Living Radio and Dining Around with Gene Burns. The author's beautiful and well-crafted books, continually noted for their exceptional prose, high production value, exquisite photography, and savory subject matter, have received further praise from such esteemed periodicals as Forbes Traveler, Reader's Digest, the San Francisco Chronicle, and the New York Times.
Prior to his successful book publishing career, Fraioli served as a contributing writer and editor for dozens of food and wine magazine publications, delivering more than 250 feature articles.
For more information, please visit: www.culinarybookcreations.com
Top Customer Reviews
There are more fish in the sea than we are usually exposed to and the insights of this book, the Montery Aquarium, Seafood Choices Alliance, Sea Web and the chefs and restaurants involved in this effort go a long way to show how great the underutilized seafoods are today. I am lucky enough to have recipe included in this book, and can attest that the recipes represent the best of contemporary cuisine, cuisine well worth cooking both at home and professionally. If we shop wisely and dine with attention to the details of sustainable seafood then we can make a mark on making this a better world through taste and farming/fishing. As M. Cousteau tells us in the forward, seafood is our last hunted species commercially sold in markets and restaurants and we should respect the life cycle of our greatest food.
To J. Fraioli's credit he brings it all togther.Read more ›
What originally attracted me to this book is that almost all the recipes are illustrated and the overall theme: no fish in this book is in danger of being over harvested. I like the idea of being a responsible cook.
All the recipes I've tried (including the pistachio encrusted trout with cilantro-citrus hollandaise) have been accurately written and the end result matches what's described in the recipe. It's obvious that the recipes in this book are tried & true and not just a bunch of random recipes thrown together in a book.
I highly recommend this book for the experienced cook who's looking new ways to prepare great seafood.
It gives detailed information on sustainable seafood and offers insights into eating choices that are environmentally friendly. Packed with exquisite photographs and high quality recipes, this book is a must for any seafood lover.
Most Recent Customer Reviews
Used to aid students in human uses of marine resources unit of Marine Science. It also help to address the sustainability of our oceans.Published on September 16, 2013 by Marlene Jeffcoat
FOR THE LOVE OF FISH EATARY great book, lots of knowledge of the sea living fish well explained ,great photos and well explained recipes with great tastPublished on March 6, 2013 by Eve Ramsden
Great book, and in awesome shape for a preowned book. Basically as good as new as I would expect. Highly recommended.Published on February 10, 2013 by un happy customer
Well put together book and informative and useful to some cooks however it was not what I was looking forPublished on February 8, 2012 by Straightforward