What do you think?
Rate this book
Two If By Sea: Delicious Sustainable Seafood - A Cookbook
Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country ( Sterling Epicure, 2011), offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. Try his Smoked Lobster and Fennel-Carrot Salad or Poached Salmon with Pickled Chilies and Mint and you'll understand what all the fuss is about. Each of Seaver's fresh-tasting, casual (and always delicious) recipes features seafood that hasn't been overfished or caught in an environmentally destructive way. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement. The book is full of helpful advice on buying, choosing, and making the most of your ingredients, as well as an essential guide to seafood prep and cooking techniques--a must for all seafood lovers.
- GenresCookbooks
312 pages, Hardcover
First published May 3, 2016
28 people want to read
About the author
Barton Seaver
15 books6 followersBarton Seaver is a chef who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems.
Seaver has manned the helm of some of Washington, D.C.’s most acclaimed restaurants. In doing so, he brought the idea of sustainable seafood to the nation’s capitol while earning Esquire magazine’s 2009 “Chef of the Year” status from acclaimed food writer John Mariani.
A graduate of the Culinary Institute of America, Seaver has cooked in cities all over America and the world. Having been bitten by the travel bug, Seaver found work in southern Spain at a small family restaurant. Their casual, ingredient-based cooking style would prove to be an important influence in his perception of food as an essential part of community. When the off-season arrived, Seaver hopped on a boat to Morocco and landed in the small seaside village of Essaouira. There, he took part in generations-old fishing methods, becoming a part of a community whose survival was directly linked to the oceans. This had a huge impact on his belief that sustainability is, at its root, not only an ecological matter, but also a humanitarian one.
While sustainability has largely been assigned to seafood and agriculture, Barton’s work expands far beyond the dining table to encompass socio-economic and cultural issues. Locally, he pursues solutions to these problems through D.C. Central Kitchen, an organization fighting hunger not with food, but with personal empowerment, job training, and life skills.
Barton has been lauded as a leader in sustainability by the Seafood Choices Alliance and was named a fellow with the Blue Ocean Institute. Barton has joined the board of Harvard Medical School's Center for Health and the Global Environment. Together with National Geographic, the Center is partnering with hospitals and health care providers in the Greater Boston area to educate them about healthier and more sustainable food service opportunities.
He is the author of For Cod And Country (Sterling, Spring 2011), a book of recipes that inspires ocean conservation through the experience that we all share—dinner. In addition, Barton is working on television and online shows that will engage consumers by telling stories everyone can relate to, whether they are preparing a meal or preparing to eat it.
Seaver has manned the helm of some of Washington, D.C.’s most acclaimed restaurants. In doing so, he brought the idea of sustainable seafood to the nation’s capitol while earning Esquire magazine’s 2009 “Chef of the Year” status from acclaimed food writer John Mariani.
A graduate of the Culinary Institute of America, Seaver has cooked in cities all over America and the world. Having been bitten by the travel bug, Seaver found work in southern Spain at a small family restaurant. Their casual, ingredient-based cooking style would prove to be an important influence in his perception of food as an essential part of community. When the off-season arrived, Seaver hopped on a boat to Morocco and landed in the small seaside village of Essaouira. There, he took part in generations-old fishing methods, becoming a part of a community whose survival was directly linked to the oceans. This had a huge impact on his belief that sustainability is, at its root, not only an ecological matter, but also a humanitarian one.
While sustainability has largely been assigned to seafood and agriculture, Barton’s work expands far beyond the dining table to encompass socio-economic and cultural issues. Locally, he pursues solutions to these problems through D.C. Central Kitchen, an organization fighting hunger not with food, but with personal empowerment, job training, and life skills.
Barton has been lauded as a leader in sustainability by the Seafood Choices Alliance and was named a fellow with the Blue Ocean Institute. Barton has joined the board of Harvard Medical School's Center for Health and the Global Environment. Together with National Geographic, the Center is partnering with hospitals and health care providers in the Greater Boston area to educate them about healthier and more sustainable food service opportunities.
He is the author of For Cod And Country (Sterling, Spring 2011), a book of recipes that inspires ocean conservation through the experience that we all share—dinner. In addition, Barton is working on television and online shows that will engage consumers by telling stories everyone can relate to, whether they are preparing a meal or preparing to eat it.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 3 of 3 reviews
May 20, 2019
More of a reference book than a cookbook, great resource for buying and cooking seafood. Beautifully put together with very useful information. I think I will pick this one up often.
October 19, 2020
I love the way this book is written and the pictures are glorious. I am a firm believer in a picture for every recipe, however, and this book is missing some.
I did, however, take pictures of some of the recipes in the book for safe keeping. A good looking lobster bisque and baked crab dip come to mind.
But some of the recipes were far beyond any skill level that I currently have and my ability to actually find some of the more exotic fish choices.
Still, maybe I should have given the guy extra points for making me want to fry oysters and eat them, find someone who could get me fresh anchovies to grill and/or make into delicious sauces, and for giving me the desire to make my own cooking stocks whenever necessary...
I did, however, take pictures of some of the recipes in the book for safe keeping. A good looking lobster bisque and baked crab dip come to mind.
But some of the recipes were far beyond any skill level that I currently have and my ability to actually find some of the more exotic fish choices.
Still, maybe I should have given the guy extra points for making me want to fry oysters and eat them, find someone who could get me fresh anchovies to grill and/or make into delicious sauces, and for giving me the desire to make my own cooking stocks whenever necessary...
July 3, 2022
Not enough pictures, and too much general info without providing recipes in the middle/normally entree section of the book. This felt incomplete, but the recipes that were there sounded great.
Displaying 1 - 3 of 3 reviews