Smithsonian Sustainable Seafood Cookbook

The Smithsonian Sustainable Seafood Cookbook: One Fish, Two Fish, Crawfish, Bluefish showcases 150 recipes from America's top chefs. Recipes were contributed by top chefs like Mario Batali, Rick Bayless, Michel Richard, Charlie Trotter, Alice Waters, and more. 


Format: Hardcover with dust jacket and plastic protective sleeve, 330 pages. 

Copyright: 2003 

Publisher: Smithsonian 

Author: Carole C. Baldwin 

ISBN: 9781588341693

$12.00 $10.99

Additional Details

Description: Earth's oceans were once thought to be inexhaustible sources of food, but we now know that they cannot sustain the demands we place on them. Overfishing has led to the depletion of once abundant fish and shellfish stocks. Some fishing methods destroy ocean habitat and kill huge amounts of unwanted wildlife. 

Poorly managed fish farming can create pollutants and threaten wild gene pools. Yet seafood is a healthy and desirable choice in our diets, and Americans are eating more fish every day. So what is an ecologically conscious, seafood-loving cook to do? 

One Fish, Two Fish, Crawfish, Bluefish provides some 150 mouth-watering solutions in a fabulous array of ocean-friendly cuisine. Rather than urging fish lovers to avoid eating seafood for conservation purposes, Carole Baldwin and Julie Mounts present a diversity of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. You can discover a world of seafood you may not have tried before at your local supermarket and confidently discuss seafood choices with your fishmonger. 

Then bring ocean conservation to your table with the delicious and innovative seafood recipes gathered here for the first time from America's top chefs. Expert recipes made friendly for the home cook span a wealth of culinary traditions: from French to Thai, bouillabaisse to ceviche, and lobster cakes to reduced-fat fish fry. One Fish, Two Fish, Crawfish, Bluefish includes simple as well as gourmet recipes complete with side dishes, sauces, chefs commentary, cooking strategies, glossary of culinary terms, and presentation ideas that will inspire the novice cook and the experienced fish fancier alike. 

This pathbreaking cookbook -- a must for anyone concerned about the health and safety of our oceans -- clearly spells out what species from which oceans are considered sustainable and why. 

A list of environmentally sound choices, retail sources for ordering regional and lesser-known seafood, fascinating fish facts, and current scientific information on the status of fisheries make One Fish, Two Fish, Crawfish, Bluefish the sea- and seafood lover's ideal companion. The bounty of our seas is not endless, but informed cooks and consumers can make a difference. It's a winning proposition for us and the Earth's oceans. 


Condition: Good condition. Dust jacket's top edge is lightly curled. 

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