For Cod & Country: Simple, Delicious, Sustainable Cooking

Seaver, Barton

ISBN 10: 1402777752 / ISBN 13: 9781402777752

Published by Sterling Epicure, New York, 2011

About this Item

**Bundle Up & Save On Postage** A very nice ex-Library copy. Dust jacket is in mylar with sticker top corner and spine edge, matching hard cover text has small dimple bottom corner for the first few pages, otherwise very clean and well bound, without flaw. 9.5 X 9.25" 294 pages. Weight Over 1.5 Kgs. Combining freshness with tastes, texture, and favors, chef Barton Seaver has created an entirely new kind of fabulous and casual food featuring seafood. Organized by the four season plus a 'fifth season' featuring canned seafood products. Easy to make entrees, illustrated throughout and brimming with great advice.

Seller Inventory # 580896

Bibliographic Details

• Title: For Cod & Country: Simple, Delicious, Sustainable Cooking
• Publisher: Sterling Epicure, New York
• Publication Date: 2011
• Language: English
• ISBN 10: 1402777752
• ISBN 13: 9781402777752
• Binding: Hardcover
• Illustrator: Photography: Katie Stoops
• Edition: 1st Edition
• Condition: Good
• Dust Jacket Condition: Good
• Seller catalogs:
  • Cooking : Fish and Seafood
  • Cookbooks, Food & Drink

About this title

Synopsis

Even though there are hundreds of types of fish for sale, most chefs are only familiar with a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus "a fifth season" for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

About the Author

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other through dinner.

A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.

He is currently the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium's Sustainability Fellow in Residence, as well as a fellow with National Geographic.
Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, Martha Stewart, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, the Splendid Table and National Geographic Weekend. In 2010, he gave a TED Talk aboard the National Geographic Endeavour. Seaver also hosted both the National Geographic Web series Cook-Wise and the three-part TV series In Search of Food that aired on the Ovation Network.

His first book, For Cod & Country, features healthy, planet-friendly fish and vegetable recipes. His second book, Where There's Smoke, celebrates the great tradition of grilling and entertaining outdoors.