Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Johnson, Paul

ISBN 10: 076458779X / ISBN 13: 9780764587795

Published by Wiley Publishing, Hoboken, 2007

About this Item

[10], 438 pp. Size: 8vo - over 7¾" - 9¾" tall.

Seller Inventory # 310536

Bibliographic Details

• Title: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
• Publisher: Wiley Publishing, Hoboken
• Publication Date: 2007
• Language: English
• ISBN 10: 076458779X
• ISBN 13: 9780764587795
• Binding: Hard Cover
• Edition: First Edition.
• Condition: Near Fine
• Dust Jacket Condition: Fine
• Seller catalogs:
  • Cookbooks

About this title

Synopsis

A unique cookbook and guide to healthful, eco-friendly seafood

Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. In Fish Forever, Johnson offers a cookbook for anyone who loves fish, but worries about overfishing, contaminants like mercury, and other serious health and ecological issues.

Fish Forever reveals which species of fish you should and shouldn't eat, based on how endangered, contaminated, and tasty they are. Plus, Johnson includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish.

• Provides in-depth guidance on 70 fish species along with 96 international recipes that highlight the outstanding culinary qualities of the fish used
• Includes more than 60 beautiful color photographs, as well as plenty of cooking tips and helpful sidebars
• Winner of the coveted IACP Cookbook of the Year award

Fish Forever is a must-have kitchen resource for seafood lovers—and Earth lovers—everywhere.

About the Author

Paul Johnson is the owner of the Monterey Fish Market, which he founded in 1979. The company includes a wholesale market operated off of San Francisco's Pier 33 as well as a retail outlet in Berkeley. Johnson promotes sustainably captured fresh fish and encourages ocean conservation, and over the years he has become a supplier to many top chefs, including Alice Waters, Paul Bertolli, Thomas Keller, Tracy DesJardin, Michael Mina, Todd English, Daniel Boulud, and Alain Ducasse. A former chef at restaurants, including San Francisco's In Season, he is the coauthor of The California Seafood Cookbook and currently serves on the advisory board of Monterey Bay Aquarium's Seafood Watch Program.