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An Interview with Chef 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.

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 Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.

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