Two If By Sea:Delicious Sustainable Seafood

Seafood lovers—and foodies concerned with sustainability—will welcome this third cookbook from the author ofFor Cod and Country. Taking an eco-friendly approach to the ocean’s bounty, Barton Seaver creates fresh-tasting and casual dishes featuring seafood that hasn’t been overfished or caught in a destructive way. More than 150 new, utterly delicious recipes range from Chilled Oysters with Grilled Merguez Sausage to Zuppa di Pesce, Whole Skillet-Roasted Fish, and Seafood Risotto. In addition to being chock-full of helpful advice on buying, choosing, and making the most of your ingredients, it’s also an essential guide to seafood prep and cooking techniques.

Barton Seaver, the author of For Cod and Country and Where There’s Smoke (both Sterling Epicure), is quickly establishing himself as the preeminent expert in sustainable seafood. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he created three top restaurants in Washington, DC, and was named Chef of the Year byEsquire Magazine in 2009. Seaver’s Washington, DC-based restaurant Hook was named byBon Appetit magazine as one of the top ten eco-friendly restaurants in America. Seaver recently accepted a Fellowship with the Explorer Program at the National Geographic Society and also works as the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health. His work has been featured inCooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart’s Whole Living, theWashington Post, and Fortune, among many others; and he has appeared on CNN, NPR, and20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network andEat: the History of Food on National Geographic TV. He is a regular guest on the radio showNational Geographic Weekend and contributes to many other media outlets.