The Hog Island Book of Fish & Seafood

The Hog Island Book of Fish & SeafoodFeaturing favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the companys sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern craysh toue, and New England clam chowder. Presenting a wide variety of cooking methodssuch as steaming, roasting, grilling, pan frying, and curingalong with

Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder.

Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, and curing—along with illustrations for techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.
 
The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.