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For Cod and Country: Simple, Delicious, Sustainable Cooking Hardcover – May 3, 2011
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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
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.
Top customer reviews
As an ecologist, I'm also incredibly appreciative of the fact that Seaver assists the reader in wiser, saner seafood consumption choices and avoids littering the book with recipes for big carnivore fish. Fish has great promise as a clean, healthy protein and we should all eat more of it, but avoiding tuna, eel, swordfish, and seabass is critical, because populations in many fisheries are already critically impacted. Thankfully, Seaver points us to many fish, including sustainably farmed species and those with robust fisheries, making the case that one can eat just as well or better with smaller fish closer to the bottom of the food chain.
Truly filled with care, with insight, with reference for both the humans eating the fish and the quality of the fish being caught, prepared, and cooked.
Reading this might influence how you buy fish, cook fish, and actually how you determine to eat fish in the future. And, that's all good.Barton Seaver'sfor Cod and Country: Simple, Delicious, Sustainable Cooking [Hardcover]2011
Most recent customer reviews
great paper / feel.
pictures are great
It's been fun to read so far
have yet to try a recipe but hope to soon