"James O. Fraioli used California's Monterey Bay Aquarium's list of sustainable seafood to select 88 exciting recipes from leading restaurant chefs for this book. Fifty kinds of sea life - from Spanish mackerel to wahoo to green-mangrove crab - are described, and sidebars inform readers how the fish are harvested. The recipes are accompanied by mouth-watering color photos of the inventive dishes.
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
James O. Fraioli is a contributor for Willow Creek Press titles including Ocean Friendly Cuisine.
Jean-Michel Cousteau is a contributor for Willow Creek Press titles including Ocean Friendly Cuisine.