Random House New Releases - Cooking - Seafood

Sushi Simplicity by Miyuki Matsuo

2013-11-12T00:30:00-05:00

Sushi Simplicity Making Mouth-Watering Sushi at Home
Written by Miyuki Matsuo

Trade Paperback, 82 pages | Vertical | Cooking - Japanese; Cooking - Entertaining; Cooking - Seafood | $14.95 | 978-1-939130-07-5 (1-939130-07-7)

Ivar's Seafood Cookbook by Jess Thomson

2013-09-03T00:30:00-05:00

Ivar's Seafood Cookbook The O-fish-al Guide to Cooking the Northwest Catch
Written by The Crew at Ivar'S
Contribution by Jess Thomson

eBook | Sasquatch Books | Cooking - Seafood; Cooking - American; Cooking - American - Western States | $29.95 | 978-1-57061-896-3 (1-57061-896-8)

If Ivar's isn't a landmark, it ought to be. Serving local seafood--salmon, oysters, clams, halibut--for 75 years, it is one of the most successful restaurants in the Pacific Northwest. With their first cookbook, they serve up home-cooking recipes from the restaurant's extensive repertoire of seafood dishes. But what else would you expect from the folks whose motto is "keep clam?" Ivar's has a lively history of creative self-promotion, from their wild, giant dancing clams ads to their announced plan to introduce the iSpoon in 2015. The cookbook contains 60 of Ivar's best recipes, tantalizing photography, and a gathering of anecdotes and ephemera from three-quarters of a century of restaurant adventures, marketing feats and pranks, and dedication to serving its customers.

Find out more at www.ivars.com

Ivar's Seafood Cookbook by Jess Thomson

2013-09-03T00:30:00-05:00

Ivar's Seafood Cookbook The O-fish-al Guide to Cooking the Northwest Catch
Written by The Crew at Ivar'S
Contribution by Jess Thomson

Hardcover, 272 pages | Sasquatch Books | Cooking - Seafood; Cooking - American; Cooking - American - Western States | $29.95 | 978-1-57061-895-6 (1-57061-895-X)

The Catch by Peter Kaminsky

2013-07-30T00:30:00-05:00

The Catch Sea-to-Table Recipes, Stories & Secrets
Written by Ben Sargent and Peter Kaminsky

Hardcover, 256 pages | Clarkson Potter | Cooking - Seafood; Cooking - American - Middle Atlantic States; Cooking - Outdoor | $30.00 | 978-0-307-98552-1 (0-307-98552-0)

Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor.

An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.

The Catch by Peter Kaminsky

2013-07-30T00:30:00-05:00

The Catch Sea-to-Table Recipes, Stories & Secrets
Written by Ben Sargent and Peter Kaminsky

eBook, 256 pages | Clarkson Potter | Cooking - Seafood; Cooking - American - Middle Atlantic States; Cooking - Outdoor | $15.99 | 978-0-307-98553-8 (0-307-98553-9)

Roy's Fish and Seafood by John Demello

2013-01-30T00:30:00-05:00

Roy's Fish and Seafood Recipes from the Pacific Rim
Written by Roy Yamaguchi and John Harrisson
Photographed by John Demello

eBook, 248 pages | Ten Speed Press | Cooking - Pacific Rim; Cooking - Seafood; Cooking - Reference | $18.99 | 978-0-307-80108-1 (0-307-80108-X)

Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

A full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.

Chef Yamaguchi’s cooking show, Hawaii Cooks with Roy Yamaguchi, airs on public television stations nationwide.

Tyler's Ultimate by Tyler Florence

2012-12-04T00:30:00-05:00

Tyler's Ultimate Brilliant Simple Food to Make Any Time
Written by Tyler Florence

eBook, 256 pages | Clarkson Potter | Cooking - American; Cooking - Quick & Easy; Cooking - Seafood | $18.99 | 978-0-307-95371-1 (0-307-95371-8)

As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophisticated yet accessible fare. Whether you’re dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal can–and should–be the ultimate dining experience. At last, in Tyler’s Ultimate, he shows us how to get these spectacular results in much less time.

Tyler believes the ultimate meal brings together good food, good friends, and good times–with Tyler’s Ultimate as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, he’s sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best.

Make no mistake: Tyler’s approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a “wow!” experience, his recipes feature bright, exciting flavors that sing on the tongue yet don’t require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including can’t-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire.

Filled with recipes for sensational, all-American food, Tyler’s Ultimate is the all-around, everyday great cookbook his fans have been waiting for.

The Great Ceviche Book, revised by Douglas Rodriguez

2012-07-03T00:30:00-05:00

The Great Ceviche Book, revised
Written by Douglas Rodriguez

eBook, 144 pages | Ten Speed Press | Cooking - Seafood; Cooking - South American & Latin American; Cooking - Courses & Dishes | $11.99 | 978-1-60774-455-9 (1-60774-455-4)

Start Fresh

Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book, award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You’ll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez’s passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez’s streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors. The Great Ceviche Book is the definitive, authentic guide to this vibrant cuisine.

The River Cottage Fish Book by Nick Fisher

2012-03-20T00:30:00-05:00

The River Cottage Fish Book The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish
Written by Hugh Fearnley-Whittingstall and Nick Fisher

eBook, 608 pages | Ten Speed Press | Cooking - Seafood; Cooking - Health; Cooking - Natural Foods | $19.99 | 978-1-60774-063-6 (1-60774-063-X)

The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive (and fascinating) species reference section. They also demystify the cooking of fish with 135 recipes for preparing fish and shellfish in diverse ways, from pickling to frying to smoking.

This ambitious reference-cookbook appeals to both intellect and appetite by focusing on the pleasures of catching, cooking, and eating fish while grounding those actions in a philosophy and practice of sustainability. The authors help us understand the human impact on the seafood population, while their infectious enthusiasm for all manner of fish and shellfish—from the mighty salmon to the humble mackerel to the unsung cockle—inspires us to explore different and unfamiliar species. Fish is superlative food, but it’s also a precious resource. The River Cottage Fish Book delivers a complete education alongside a wealth of recipes, and is the most opinionated and passionate fish book around.

The River Cottage Fish Book by Nick Fisher

2012-03-20T00:30:00-05:00

The River Cottage Fish Book The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish
Written by Hugh Fearnley-Whittingstall and Nick Fisher

Hardcover, 608 pages | Ten Speed Press | Cooking - Seafood; Cooking - Health; Cooking - Natural Foods | $45.00 | 978-1-60774-005-6 (1-60774-005-2)

Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson

2012-02-01T00:30:00-05:00

Pike Place Public Market Seafood Cookbook
Written by Braiden Rex-Johnson

eBook, 144 pages | Ten Speed Press | Cooking - Seafood; Cooking - Reference; Cooking - American - Northwestern States | $12.99 | 978-1-60774-377-4 (1-60774-377-9)

For close to 100 years, Seattle'¬?s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover'¬?s paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home.

A full-color, gift edition seafood cookbook from Seattle'¬?s Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market'¬?s people, sites, and seafood.

Features information on sustainable fisheries and preservation.

Includes a brief history of the Pike Place Public Market.

Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Proven?†al; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

From the Hardcover edition.

Good Fish by Becky Selengut

2011-04-05T00:30:00-05:00

Good Fish Sustainable Seafood Recipes from the Pacific Coast
Written by Becky Selengut

eBook, 288 pages | Sasquatch Books | Cooking - Seafood | $29.95 | 978-1-57061-821-5 (1-57061-821-6)

It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

Good Fish by Becky Selengut

2011-03-29T00:30:00-05:00

Good Fish Sustainable Seafood Recipes from the Pacific Coast
Written by Becky Selengut

Trade Paperback, 288 pages | Sasquatch Books | Cooking - Seafood | $29.95 | 978-1-57061-662-4 (1-57061-662-0)

The Great Ceviche Book, revised by Douglas Rodriguez

2010-06-08T00:30:00-05:00

The Great Ceviche Book, revised
Written by Douglas Rodriguez

Trade Paperback, 144 pages | Ten Speed Press | Cooking - Seafood; Cooking - South American & Latin American; Cooking - Courses & Dishes | $20.00 | 978-1-58008-107-8 (1-58008-107-X)

Sushi Chronicles from Hawaii by Bonnie Friedman

2009-03-01T00:30:00-05:00

Sushi Chronicles from Hawaii Recipes from Sansei Seafood Restaurant and Sushi Bar
Written by Dave Kodama and Bonnie Friedman
Photographed by John Demello

Trade Paperback, 256 pages | Ten Speed Press | Cooking - Seafood; Cooking - Pacific Rim; Cooking - History | $24.95 | 978-1-58008-963-0 (1-58008-963-1)

Fresh, innovative Japanese-inspired fare from one of Hawaii's most adventurous and renowned chefs.

In this collection of favorite dishes from his celebrated restaurant, chef D.K. Kodama teaches readers how to recreate exquisite Asian fusion cuisine in their own kitchens. His unique global approach masterfully blends Asian, Hawaiian, American, and European ingredients and techniques in dishes that are as visually spectacular as they are delicious.

Sustainable Sushi by Casson Trenor

2009-01-13T00:30:00-05:00

Sustainable Sushi A Guide to Saving the Oceans One Bite at a Time
Written by Casson Trenor

Trade Paperback, 128 pages | North Atlantic Books | Cooking - Japanese; Cooking - Seafood | $15.95 | 978-1-55643-769-4 (1-55643-769-2)

Sustainable Sushi answers the question on the minds of millions who enjoy eating fish: how can we indulge the desire to dine well while keeping our health and the health of the oceans in mind? With painstaking research found in no other book on the market to date, this pocket-size guide profiles dozens of the most common fish and shellfish one might encounter at a sushi bar, details where and how they are caught, whether or not they are safe, and how they figure in the current fishery crisis.

Written by a fishery and sustainability expert who was himself netted long ago by the allure of Japanese cuisine, Sustainable Sushi offers simple, clear explanations of such topics as mercury and PCB levels, overfishing, and species extinction. Attractively designed and featuring quick facts, maps, photos, and illustrations, the book was written for both the novice and the seasoned sushi fan. In a storm of seafood shortages and frightening statistics, Sustainable Sushi shows readers how to enjoy the sushi bar without guilt.

Sustainable Sushi official website: http://www.sustainablesushi.net/

Rick Stein's Complete Seafood by Rick Stein

2008-04-01T00:30:00-05:00

Rick Stein's Complete Seafood A Step-by-Step Reference
Written by Rick Stein

Trade Paperback, 264 pages | Ten Speed Press | Cooking - Seafood; Cooking - Reference; Cooking - Culinary Arts & Techniques | $27.99 | 978-1-58008-914-2 (1-58008-914-3)

Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.

The most comprehensive full-color seafood instructional available, now in paperback. 2005 James Beard Cookbook of the Year. Carefully vetted and adjusted to correspond with North American fish and shellfish availability and sustainability.

ReviewsFor all things fish related, we've found no better source than Rick Stein’s Complete Seafood, a handsome, amply illustrated volume that details the selecting, handling, and cooking of every species imaginable.” —Saveur (Top 100 Home Cook Edition) "Many step-by-step photos make clear how to scale, gut and fillet fish and how to handle a wide variety of shellfish and crustaceans...Cooking techniques are given the sam thoughtful, step-by-step treatment. And the text is compelling enough, with lots of first-person instruction, to read at bedtime."—Washington Post

Crab by Jennifer Jeffrey

2007-10-01T00:30:00-05:00

Crab Buying, Cooking, Cracking
Written by Andrea Froncillo and Jennifer Jeffrey

Hardcover, 128 pages | Ten Speed Press | Cooking - Seafood; Cooking - Culinary Arts & Techniques; Cooking - Courses & Dishes | $14.99 | 978-1-58008-860-2 (1-58008-860-0)

There'¬?s something about crab that makes any dish decadent-whether in a rustic weeknight pasta or atop a cocktail party hors d'¬?oeuvre. And no matter the species, those sweet hunks of crabmeat always taste like pure indulgence. Along the Pacific, Dungeness crab is most popular, and with crab season extending from November in San Francisco through early fall in Alaska, locals and tourists alike can be found at crab feasts and festivals nearly year-round.Filled with gorgeous photos celebrating all stages of enjoying this most succulent crustacean-from catching to consuming-this complete guide offers tips for buying, cleaning, preparing, cooking, cracking, and, of course, eating crab. Using crab of all types (blue, King, soft-shell, and more), the recipes range from the traditional to the more exotic, including Crab Louis, Chile-Glazed Crab Lollipops, Fisherman'¬?s Wharf Crab Cakes, and Crab Beignets, with options to feed appetites both big and small. Just crack open CRAB to find inspiration for turning any meal into a festive, finger-licking occasion.

Pure Flavor by Laura Holmes Haddad

2007-07-31T00:30:00-05:00

Pure Flavor 125 Fresh All-American Recipes from the Pacific Northwest
Written by Kurt Beecher Dammeier and Laura Holmes Haddad

Hardcover, 256 pages | Clarkson Potter | Cooking - American - Northwestern States; Cooking - Health; Cooking - Seafood | $32.50 | 978-0-307-34642-1 (0-307-34642-0)

The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.

The Hog Island Oyster Lover's Cookbook by Leigh Beisch

2007-05-01T00:30:00-05:00

The Hog Island Oyster Lover's Cookbook A Guide to Choosing and Savoring Oysters, with over 40 Recipes
Written by Jairemarie Pomo
Photographed by Ed Anderson and Leigh Beisch

Hardcover, 176 pages | Ten Speed Press | Cooking - Seafood; Cooking - American - California Style; Cooking - Specific Ingredients | $19.95 | 978-1-58008-735-3 (1-58008-735-3)

Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.

The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons.ReviewsOne of the Best Cookbooks of the Year-7 x 7 Magazine"A roadie'¬?s guide to oysters and their history . . . Pomo'¬?s recipes are brimming with exciting and thoughtful ideas."-New York Times Summer Cookbook Review"An opus for oyster lovers."-San Francisco Chronicle"If your family vacation this summer takes you to oyster country, either '¬´Back East'¬? or '¬´Out West,'¬? carry this convenient volume with you."-Milwaukee Journal Sentinel"This book could be what legions of oyster fans who can'¬?t get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for."-Baltimore Sun

Random House New Releases - Cooking - Seafood

Sushi Simplicity by Miyuki Matsuo

Sushi Simplicity Making Mouth-Watering Sushi at HomeWritten by Miyuki Matsuo

Ivar's Seafood Cookbook by Jess Thomson

Ivar's Seafood Cookbook The O-fish-al Guide to Cooking the Northwest CatchWritten by The Crew at Ivar'S Contribution by Jess Thomson

Ivar's Seafood Cookbook by Jess Thomson

Ivar's Seafood Cookbook The O-fish-al Guide to Cooking the Northwest CatchWritten by The Crew at Ivar'S Contribution by Jess Thomson

The Catch by Peter Kaminsky

The Catch Sea-to-Table Recipes, Stories & SecretsWritten by Ben Sargent and Peter Kaminsky

The Catch by Peter Kaminsky

The Catch Sea-to-Table Recipes, Stories & SecretsWritten by Ben Sargent and Peter Kaminsky

Roy's Fish and Seafood by John Demello

Roy's Fish and Seafood Recipes from the Pacific RimWritten by Roy Yamaguchi and John Harrisson Photographed by John Demello

Tyler's Ultimate by Tyler Florence

Tyler's Ultimate Brilliant Simple Food to Make Any TimeWritten by Tyler Florence

The Great Ceviche Book, revised by Douglas Rodriguez

The Great Ceviche Book, revised Written by Douglas Rodriguez

The River Cottage Fish Book by Nick Fisher

The River Cottage Fish Book The Definitive Guide to Sourcing and Cooking Sustainable Fish and ShellfishWritten by Hugh Fearnley-Whittingstall and Nick Fisher

The River Cottage Fish Book by Nick Fisher

The River Cottage Fish Book The Definitive Guide to Sourcing and Cooking Sustainable Fish and ShellfishWritten by Hugh Fearnley-Whittingstall and Nick Fisher

Pike Place Public Market Seafood Cookbook by Braiden Rex-Johnson

Pike Place Public Market Seafood Cookbook Written by Braiden Rex-Johnson

Good Fish by Becky Selengut

Good Fish Sustainable Seafood Recipes from the Pacific CoastWritten by Becky Selengut

Good Fish by Becky Selengut

Good Fish Sustainable Seafood Recipes from the Pacific CoastWritten by Becky Selengut

The Great Ceviche Book, revised by Douglas Rodriguez

The Great Ceviche Book, revised Written by Douglas Rodriguez

Sushi Chronicles from Hawaii by Bonnie Friedman

Sushi Chronicles from Hawaii Recipes from Sansei Seafood Restaurant and Sushi BarWritten by Dave Kodama and Bonnie Friedman Photographed by John Demello

Sustainable Sushi by Casson Trenor

Sustainable Sushi A Guide to Saving the Oceans One Bite at a TimeWritten by Casson Trenor

Rick Stein's Complete Seafood by Rick Stein

Rick Stein's Complete Seafood A Step-by-Step ReferenceWritten by Rick Stein

Crab by Jennifer Jeffrey

Crab Buying, Cooking, CrackingWritten by Andrea Froncillo and Jennifer Jeffrey

Pure Flavor by Laura Holmes Haddad

Pure Flavor 125 Fresh All-American Recipes from the Pacific NorthwestWritten by Kurt Beecher Dammeier and Laura Holmes Haddad

The Hog Island Oyster Lover's Cookbook by Leigh Beisch

The Hog Island Oyster Lover's Cookbook A Guide to Choosing and Savoring Oysters, with over 40 RecipesWritten by Jairemarie Pomo Photographed by Ed Anderson and Leigh Beisch

Sushi Simplicity Making Mouth-Watering Sushi at Home
Written by Miyuki Matsuo

Ivar's Seafood Cookbook The O-fish-al Guide to Cooking the Northwest Catch
Written by The Crew at Ivar'S
Contribution by Jess Thomson

Ivar's Seafood Cookbook The O-fish-al Guide to Cooking the Northwest Catch
Written by The Crew at Ivar'S
Contribution by Jess Thomson

The Catch Sea-to-Table Recipes, Stories & Secrets
Written by Ben Sargent and Peter Kaminsky

The Catch Sea-to-Table Recipes, Stories & Secrets
Written by Ben Sargent and Peter Kaminsky

Roy's Fish and Seafood Recipes from the Pacific Rim
Written by Roy Yamaguchi and John Harrisson
Photographed by John Demello

Tyler's Ultimate Brilliant Simple Food to Make Any Time
Written by Tyler Florence

The Great Ceviche Book, revised
Written by Douglas Rodriguez

The River Cottage Fish Book The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish
Written by Hugh Fearnley-Whittingstall and Nick Fisher

The River Cottage Fish Book The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish
Written by Hugh Fearnley-Whittingstall and Nick Fisher

Pike Place Public Market Seafood Cookbook
Written by Braiden Rex-Johnson

Good Fish Sustainable Seafood Recipes from the Pacific Coast
Written by Becky Selengut

Good Fish Sustainable Seafood Recipes from the Pacific Coast
Written by Becky Selengut

The Great Ceviche Book, revised
Written by Douglas Rodriguez

Sushi Chronicles from Hawaii Recipes from Sansei Seafood Restaurant and Sushi Bar
Written by Dave Kodama and Bonnie Friedman
Photographed by John Demello

Sustainable Sushi A Guide to Saving the Oceans One Bite at a Time
Written by Casson Trenor

Rick Stein's Complete Seafood A Step-by-Step Reference
Written by Rick Stein

Crab Buying, Cooking, Cracking
Written by Andrea Froncillo and Jennifer Jeffrey

Pure Flavor 125 Fresh All-American Recipes from the Pacific Northwest
Written by Kurt Beecher Dammeier and Laura Holmes Haddad

The Hog Island Oyster Lover's Cookbook A Guide to Choosing and Savoring Oysters, with over 40 Recipes
Written by Jairemarie Pomo
Photographed by Ed Anderson and Leigh Beisch