HOG ISLAND BOOK OF FISH & SEAFOOD. Questo articolo non è disponibile.HOG ISLAND BOOK OF FISH & SEAFOOD

A sustainability-minded, comprehensive cookbook on fish and seafood and the many ways to prepare them for novices and experts alike, from James Beard Award–winning chef and author John AshThe Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking with salt- and freshwater treasures―shellfish, crustaceans, finned fish, and many more. A valuable resource for all things seafood for both home and professional cooks, the cookbook demystifies this immense world with easily accomplished recipes from a wide variety of cuisines. Featuring favorites from the kitchens of Hog Island Oyster Bars, every conceivable method for preparing mouthwatering recipes is represented: baking, braising, steaming, roasting, deep-frying, grilling, broiling, poaching, pan-frying, marinating, curing, smoking, and pickling, as well as serving raw. With more than 200 recipes, this authoritative compendium is proof that seafood is not only delicious but also one of the easiest and most versatile proteins to prepare.

John Ash is a restaurateur, cookbook author, and two-time James Beard Award winner. He previously cohosted the Good Food Hour radio show on KSRO for 35 years, and he has hosted two shows on the Food Network. Ash regularly contributes to the Santa Rosa Press Democrat and has written for magazines such as Fine Cooking and Eating Well. In 2014, Ash was honored by the Monterey Bay Aquarium as the Sustainable Seafood Educator of the Year. He lives in Santa Rosa, California.
Stuart Brioza is a two-time James Beard Award–winning chef, known for his acclaimed, Michelin-starred restaurant, State Bird Provisions. He lives in the San Francisco Bay Area.
Ashley Lima is an art director and photographer based in the San Francisco Bay Area.