American Seafood

From prestigious writer, chef and sustainability advocate Barton Seaver comes a seminal reference on every aspect of American seafood. With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including: Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po' Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller and Sushi. And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favourite ideas for taste pairings and preferred methods for cooking seafood. An index of species – with common, regional and accepted names, all alphabetized – rounds out this must-have volume.