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"Good Fish"

by Becky Selengut

Product #NCB106

Chef Becky Selengut's great book – Good Fish: Sustainable Seafood Recipes from the Pacific Coast – is an essential resource for savoring seafood in a guilt-free, fabulously varied, deeply delicious fashion.

Becky provides 75 recipes that range from quick, weeknight suppers to creations designed to "wow" dinner guests. And each recipe includes complementary wine or beer suggestions.

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"Good Fish" by Becky Selengut
$ 19.00 New in stock

Good Fish features 15 sustainably harvested Pacific species of fish and shellfish, including all of our Pacific and Alaskan seafood.

We love her wit, as displayed in the profile Becky posted on her blog: "Chef, writer, teacher, forager; too many interests, too little time, way too much to laugh about, except for the karmic hilarity of being a chef allergic to garlic. That's not funny. Stop laughing."

Recipes aside, you'll also learn what makes fish "good" – sustainably harvested or grown – the species to avoid, what to look for, how to store seafood, and much more.

About the author

Seattle chef, author, blogger (www.beckyselengut.com), and cooking instructor Becky Selengut is a graduate of the Seattle Culinary Academy where she was awarded the Outstanding Culinarian of the Year.

Selengut has served as chef at La Medusa and La Spiga; spent three years at the nationally acclaimed Herbfarm restaurant in Woodinville, Washington, has worked on two PBS cooking shows, done chef duties on a yacht tour of Alaska's Inside Passage, teaches cooking for PCC Natural Markets, and founded Seasonal Cornucopia to help Northwest locals find ingredients in season (www.seasonalcornucopia.com).

What people say …

"… unfailingly disarming. If I lived on the West Coast, I would cook my way through this book front to back, and then flip it over and start all over again."
– NPR

"Becky knows her way around a seafood counter like nobody's business, and she's shared that knowledge, along with her unmistakable wit ..."
– Seattle Weekly

"Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus."
– Jenn Garbee, LA Weekly

"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 salmon, halibut, and sardines, to name a few."
– The Oregonian

Average Ratings: 4

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"Good Fish" Would rather not say on 04/12/2018 07:55 Review: Some unusual ideas for fish but I plan to try those recipes. The author is an accomplished fish cook.

"Good Fish" Shoshanah on 01/07/2018 05:39 Review: Beautiful cook book with some good info about “fish”.......but not at all what I had hoped for.....especially for someone who needs more SIMPLE and KOSHER recipes. It has already been relegated to the back of my cookbook shelf and I’m not sure I will ever use it. (I prefer the simple broiling, baking, sautéing techniques on your web site and will use these instead) - Thank you for your feedback. We are sorry to hear you did not find the cookbook helpful. The recipes and quick cooking guides on our website are the best for quick meal prep and cooking. Please let us know if you have any questions. Thank you, The Vital Choice Team

"Good Fish" betty t on 03/31/2017 12:16 Review: too complicated. Too many ingredients Thank you for providing this feedback. We will contact you today so we can help resolve this for you.

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