The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

A Food & Wine Best Cookbook of the Year

From James Beard Award–winning chef and Food Network host John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more. 

Foreword by Stuart Brioza, chef-owner of the Michelin-recognized State Bird Provisions.

Featuring favorites from the kitchens of Hog Island Oyster Bars and from 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.

Packed with mouthwatering color photos.

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