by Becky Selengut |
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 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."
"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
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