Lure: Healthy, Sustainable Seafood Recipes from the West Coast
| Author | : | |
| Rating | : | 4.42 (975 Votes) |
| Asin | : | 192795892X |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2017-08-29 |
| Language | : | English |
DESCRIPTION:
Ned is currently a member of Seafood Watch’s Blue Ribbon Task Force. Her next book project explores the edible landscapes and seascapes of Fogo Island, Newfoundland. It won Gold for Best Blog at the Canadian Society of Magazine Editors Awards and the Canadian Online Publishing Awards, as well as a National Magazine Awards nomination. Today, she lives with her family in Toronto, always a little nostalgic for t
You’ll find tacos, fish burgers, chowders, and sandwichesthe types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday nightas well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. Eating sustainable seafood is about openi
Bringing Ned’s recipes into your home is a great way to support healthy oceans.”Dr. David Suzuki, award-winning scientist, environmentalist, and broadcaster“Lure is impeccably researched and beautiful. “Ned Bell is one of that laudable cadre of young chefs who has taken the trouble to learn not only the names of his farmers but also his fishers. If, like me, you’re committed to sustaining the health of the oceans, you’ll grab this book that shows you how to cook all the responsibly harvested gifts of the sea.”Tom Douglas, American executive chef, restaurateur, author, and radio talk show host“When it comes to preparing delicious fish and seafood dishes, Ned has a gift for combining flavors that speaks to our minds and our bellies.”Eric Ripert, Michelin-starred chef and co-owner of Le Bernardin“Ned’s passion for sustainable seafood is infectious, and this book is