Sustainable seafood recipes from the West Coast.
by Ned Bell and Valerie Howes
9’ x 1’ x10”
Chef Ned Bell has created the definitive guide to selecting, preparing and cooking West Coast Fish. He is a tireless advocate for our oceans, chef advocate, founder of Chefs for Oceans, Fellow of the Royal Canandian Geographical Society. He works with the James Beard Foundation’s Smart Catch program and is a Chef Member of the Monterey Bay Aquarium Seafood Watch.
The recipes range from tacos, chowders and burgers to crudo, ceviche and caviar butter: delicious, elegant dishes using simple techniques.
The book contains an excellent illustrated reference guide to help identify species.