Free Ebook Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast, by Becky Selengut

Free Ebook Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast, by Becky Selengut

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Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast, by Becky Selengut

Free Ebook Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast, by Becky Selengut

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Review

“Becky Selengut’s 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 Four Fish and American Catch  “Good Fish is go-to in my kitchen! Becky Selengut’s recipes for the consciously minded piscivore strike a balance between chef-y and practical. Becky is an amiable stove-side companion who reveals the secrets of good fish cookery and will have you smoking sardines in no time.—Langdon Cook, author of Upstream: Searching for Wild Salmon, from River to Table “Becky Selengut’s new edition of Good Fish expands on her passions for both sustainability and deliciousness . . . a must for any cook living or vacationing near North America’s western coasts. Selengut’s humor and passion are evident in each mouthwatering page--I’m hungry just thinking about this wonderful book.”—Trevis L. Gleason, chef and Gourmand World Cookbook Award-winning author of Chef Interrupted and Dingle Dinners “Selengut has reaffirmed her commitment to both the ecosystems and the dining tables of the Pacific Northwest. 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 “Good Fish is a good read! Becky Selengut is authentic, funny, and a great recipe writer! This clever book will help anyone learn about sustainable and seasonal fish. Her storytelling about these diverse dishes conjures up aromas and places I want to be in and makes me want to try these beautiful dishes at home.”—Elizabeth Falkner, chef, author, artist “If you’re going to eat seafood--and I am--then you need to know that you are doing more good than harm in your choices. Consumer demand can be a force for the good. Deliciously so. Let this book be your kitchen compass.”—Carl Safina, author of Beyond Words, What Animals Think and Feel"[A cookbook] meant to be pored over… Selengut gives an easy-read course on how to choose and store seafood."—Washington Post Praise for the original edition: We know our ocean fish are beleaguered—the dilemma is we still want them for dinner. Solution: Good Fish... Instead of being dire, [author Becky Selengut] celebrates what you can eat: 15 varieties of Pacific seafood that are safe for the environment and for you. 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 MagazineWe tested some of the recipes in this book and we were both blown away. 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 ChefWhether 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 TimesWith "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 OregonianIn 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 WeeklyHere it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine. Good Fish. NW chef and author Becky Selengut, who is knowledgeable, gifted and (my favorite) sassy, infuses this stunning book with all three qualities. Drop-dead gorgeous photographs, out of the ordinary recipes - this is a book that makes me take a deep breath, smile and say - oh my goodness. The little photos of how to tell when fish is not done, just perfect and overdone made me squeal a little. So hard to explain with words, using photos is genius. That’s because Becky has also been a teacher for many years and knows how to break techniques down so everybody understands.—Cookus Interruptus[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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About the Author

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 books How to Taste and Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author of Not One Shrine: Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where 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.

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Product details

Paperback: 336 pages

Publisher: Sasquatch Books (March 13, 2018)

Language: English

ISBN-10: 1632171074

ISBN-13: 978-1632171078

Product Dimensions:

8.1 x 1 x 10 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.9 out of 5 stars

15 customer reviews

Amazon Best Sellers Rank:

#67,631 in Books (See Top 100 in Books)

Got this as a gift for our future daughter-in-law's bridal shower. This is a cookbook we use at least once a week. We live on the west coast and three of our sons are commercial fishermen so we like support the industry. The recipes are great and the sauces are fabulous. You need this book :).

This softcover book is a beautiful book about seafood of the Northwest. It offers information on the different types of fish unique to that area, what to look for, how to prepare it, and recipes. It's like having an instructor in your kitchen with you. And as with any good cookbook, it has nice photographs. I bought this for my son.

Got this book after discovering her blog, was excited to support a book project by a local chef. Recipes are easy to understand, and Becky's knowledge of fish and how to shop is amazing! Can't wait to get cooking.

Beautiful book. Interesting recipes.

“Good Fish” is an outstanding cookbook—well organized, well written, packed with intriguing recipes and illustrated with mouth-watering, full-color, full-page photos. The layout is exceptional as well, with the ingredients list printed in a very readable dark blue font and the recipes paragraphically segmented into bite-size steps.Each section has an introduction to the specific fish covered, including, among other topics, details on why it’s a “good” fish, other names that it might be sold under in stores, seasonality, buying tips, sustainable substitutes and more. A comprehensive index wraps it up, although it’s barely needed because the Table of Contents is so useful.Some recipes include sidebars offering more information in bite-size chunks, and introductory sections on ingredients, tools and the basics of sustainable seafood, as well as links to how-to videos, make “Good Fish” a one-stop-shop for preparing excellent fish dishes.My only quibble with it is that it doesn’t lay flat, which can make it a little inconvenient to use if you don’t want to break the binding. You’ll want to use a cookbook holder for it if you have one.Also, sadly, I live far, FAR from the sea, in an area with a dominant culture that does not have much interest in seafood. I don’t exaggerate when I say that very few of the types of fish covered in “Good Fish” are ever available in grocery stores in my area. When they are, they’re usually not fresh enough to even consider purchasing.But I’m not going to count that against my ranking. If you’re fortunate enough to be able to get a variety of fresh seafood where you live, and if you want to prepare fish in ways that you might never have tried before, then picking up a copy of “Good Fish” should be a no-brainer.

This book delivered far more than I expected - in a very positive way. With the beautiful pictures, it is a feast for the eyes as well as the palate."Good Fish" is an updated and expanded version first published in 2011. It focuses exclusively on seafood originating from the Pacific coast, dividing it into three categories: shellfish, finfish and little fish and eggs. With 100 recipes, there is sure to be something for everyone's preference.This cookbook contains a wealth of information about sustainable seafood and dispels several "rules" such as, "Fresh fish is always better than frozen" and "farmed fish is bad and wild is good." The truth is "It depends" and the author provides helpful tips to determine what is best in each circumstance.What I particularly appreciated is the depth of knowledge provided for each type of fish; there are descriptions of "What makes this good fish, By any other name, Season, Buying tips, Questions to ask before pulling out your wallet, and Caring for your good fish, How this type of seafood is raised or harvested and Sustainable substitutes. " Additionally, there are sections that define common ingredients and terms as well as kitchen tools used for preparing seafood. This user-friendly book goes on to identify levels of complexity with fish icons appended to the recipes: one fish is Easy,two fish indicate Intermediate and three fish denote Advanced for those who enjoy a real challenge.I whole-heartedly recommend this book. My one desire would be that it was published in hardback rather than a paperback edition to ensure its durability since it is a "keeper."

Becky Selengut lays it all out in this book for you. If you want to know about sustainable Pacific seafood then this is the tome to tote around with you. Aside from the great recipes there are all sorts of tidbits of information that will quickly bring you up to speed on the subject.She Who Must Be Obeyed says the recipes are useful and tasty too and that she's already having some of the 'good' fish sent out by her sister in San Francisco that she hadn't heard of before. I know that the meals she's been preparing are really good (and I don't particularly like fish).Since my health has been up and down though lately I don't argue with SWMBO about it...I just try it out when it's set in front of me and I have to admit I haven't been disappointed yet. There's a a ton of recipes including plenty for my favorite (salmon).SWMBO says she'd recommend the book to anybody who's interested in sustainable seafood these days and has access to the Pacific Coast to get fresh.Five Stars Easy!

Recipes have become so easy to find online that cookbooks need to be more than they were 20 years ago. Selengut has done a superb job with Good Fish as you can spend a few hours just sitting and reading it on the couch, and learning much as you go. Although the book is written primarily for those on the US west coast, the vast majority of the ingredients are easily available in the northeast. The recipes themselves are imaginative and those that I've tried are each worth coming back to in the future. But it will be a while, since there are dozens of other recipes here that I want to try first! Definitely an enjoyable cooking book for those with a love for seafood.

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