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- Tide to Table Cookbook (A Guide to Whole-Fish Butchery and Cooking Sustainably Sourced Fish, Seafood, and Bycatch)
Tide to Table Cookbook (A Guide to Whole-Fish Butchery and Cooking Sustainably Sourced Fish, Seafood, and Bycatch)
List Price:
$40.00
| Expected release date is Mar 9th 2027 |
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Product Details
Author:
David Standridge, Kathleen Standridge, Lisa Nichols, Brad Leone
Format:
Hardcover
Pages:
352
Publisher:
Rizzoli (March 9, 2027)
Imprint:
Rizzoli
Release Date:
March 9, 2027
Language:
English
Audience:
General/trade
ISBN-13:
9780847877935
ISBN-10:
0847877930
Weight:
20oz
Dimensions:
8" x 11"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20261004T130601_158010562-20261004.xml
Folder:
RandomHouse
List Price:
$40.00
Country of Origin:
China
Pub Discount:
60
Case Pack:
12
As low as:
$30.80
Publisher Identifier:
P-RH
Discount Code:
B
QuickShip:
Yes
Overview
This all-in-one resource includes delicious recipes, refined seafood techniques, whole-fish butchery, and a zero-waste approach from the James Beard Award–winning chef and nationally recognized advocate for achievable sustainable seafood practices.
Most consumers purchase, prepare, and eat fish fillets, which account for only 40% of what is usable; the other 60% of the fish is discarded. This cookbook applies a holistic approach to sustainability in sourcing what local fishermen organically catch—including bycatch, and underutilized and invasive species—and adopting zero-waste techniques to teach how to cook with the whole fish; while being accessible to cooks of all skill levels.
With fifty recipes ranging from simple (roasted oysters with chili-kelp butter), to intermediate (fish tots with parsley remoulade & pepper hot sauce), to involved meals like yellowfin tuna wellington, home cooks and culinary professionals alike will be inspired and encouraged to minimize waste, mindfully source ingredients, and prepare incredible meals that are not only delicious but also positively impact our environment.
Most consumers purchase, prepare, and eat fish fillets, which account for only 40% of what is usable; the other 60% of the fish is discarded. This cookbook applies a holistic approach to sustainability in sourcing what local fishermen organically catch—including bycatch, and underutilized and invasive species—and adopting zero-waste techniques to teach how to cook with the whole fish; while being accessible to cooks of all skill levels.
With fifty recipes ranging from simple (roasted oysters with chili-kelp butter), to intermediate (fish tots with parsley remoulade & pepper hot sauce), to involved meals like yellowfin tuna wellington, home cooks and culinary professionals alike will be inspired and encouraged to minimize waste, mindfully source ingredients, and prepare incredible meals that are not only delicious but also positively impact our environment.
