Barton Seaver

“The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes” (2019)

From award-winning chef and sustainable food advocate Barton Seaver comes the most comprehensive seafood reference available for home cooks, featuring more than 900 recipes for nearly 100 fish and shellfish species. Inspired by American regional cuisine and classic preparations, these thoroughly modern dishes are curated to give home cooks complete confidence with a wide variety of seafood. The crowd-pleasing fare—ranging from Citrus-Crusted Fried Halibut, Clam Risotto, and Cod Cakes to Smoked Trout Quiche, New Orleans BBQ Shrimp, and Hot Smoked Salmon—uses fresh, natural ingredients and well-understood culinary techniques, from broiling and grilling to poaching and roasting; it also covers an abundance of flavored butters, sauces, spice mixes, chowders, soups, and stews.

“American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea” (2017)

With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference from prestigious writer, chef, and sustainability advocate Barton Seaver 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 favorite ideas for taste pairings and preferred methods for cooking seafood.

“Two If By Sea: Delicious Sustainable Seafood” (2016)

Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country, offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. Try his Smoked Lobster and Fennel-Carrot Salad or Poached Salmon with Pickled Chilies and Mint and you'll understand what all the fuss is about. Each of Seaver's fresh-tasting, casual (and always delicious) recipes features seafood that hasn't been over-fished or caught in an environmentally destructive way. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement.

“Where There's Smoke: Simple, Sustainable, Delicious Grilling” (2013)

“For Cod and Country: Simple, Delicious, Sustainable Cooking” (2011)