When she's not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, BECKY SELENGUT is a private chef, author, humorist, and cooking teacher. A regular instructor for PCC Natural Markets and The Pantry, Selengut is also a private chef and author of two other booksHow to TasteandShroom- Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author ofNot One Shrine- Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast calledLook Inside This Book Clubwhere she reviews only the free Look Inside samples of outrageous romance novels. Selengut lives on Capitol Hill in Seattle with her wife and their two dogs.
"[A cookbook] meant to be pored over… Selengut gives an easy-read
course on how to choose and store seafood."
—Washington Post
“Good Fish lives up to its name. Not only does it help the reader
buy fish and shellfish that’s actually good, it guides the home
cook toward equally good seafood results on the plate.”
—Paul Greenberg, Bestselling author of American Catch
“Good Fish is go-to in my kitchen! Selengut’s
recipes for the consciously minded piscivore strike a balance
between chef-y and practical...reveals the secrets of good fish
cookery."
—Langdon Cook, author of Upstream: Searching for Wild Salmon,
from River to Table
“Good Fish celebrates ethical seafood through delectable
recipes that enshrine Selengut not only as a formidable culinary
force, but as an indispensable guardian of our oceans. We need more
chefs like this.”
—Casson Trenor, author of Sustainable Sushi and Time magazine’s
“Hero of the Environment”
“I love Becky’s wit almost as much as her great recipes! I can't
think of a better kitchen guide to seafood, especially our Pacific
Northwest favorites.”
—Randy Hartnell, Founder and President, Vital Choice Wild Seafood &
Organics
Praise for the original edition:
We know our ocean fish are beleaguered—the dilemma is we still want
them for dinner. Solution: Good Fish... The easy-but-unusual
recipes include the best version of Hangtown Fry we've seen, and
even the nuts-and-bolts sustainability spiel slips down like a nice
fresh oyster.
—Sunset Magazine
"Not only was each meal delicious, but also both of us learned
something from each dish... This book will ALWAYS be in our
kitchen. We think it should be in yours too.
—Gluten-Free Girl and the Chef
Whether you're a fish fanatic who owns a copper poaching pan and
knows your fishmonger by name, or a seafood scaredy cat who hears
the soundtrack from "Jaws" at the mere thought of buying — let
alone cooking — a live Dungeness crab, "Good Fish"...deserves a
spot in your kitchen.
—The Seattle Times
With "Good Fish," Seattle chef and writer Becky Selengut manages to
keep the joy of eating seafood front and center, while gently,
succinctly explaining why we should be eating the likes of not just
salmon and halibut, but also sardines, trout and arctic char, to
name a few. Gorgeous color photos are part of the mix, along
with entertaining vignettes from the author...
—The Oregonian
In Good Fish Becky Selengut presents the perils of the world's
oceans as an opportunity, not a roadblock. And what a delicious
opportunity it can be. She teaches us how to cook seafood most home
cooks shy away from, like scallops, sardines and squid, but also
helps us perfect our technique for cooking our favorites such as
salmon, halibut and clams.
—Seattle Weekly
[Becky Selengut] is a smart and funny writer, a talented and
experienced chef, and we desperately needed a book with this
subtitle: "sustainable seafood recipes from the Pacific Coast."
...If you like to eat fish and you live in the Northwest, this book
needs to be on your shelf.
—Edible Seattle
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