I wanted to alert you all to a brand new outstanding unique cookbook LURE by talented sustainable-seafood driven chef Ned Bell with Valerie Howes. It is published by www.figure1publishing.com and distributed in the U.S. by Publishers Group West but of course is available on Amazon and other book outlets as well ($38.95 Canadian & $32.95 US). Ned Bell founder of Chefs for Oceans was Executive Chef Four Seasons Hotel Vancouver (including Yew seafood + bar) until 2016 when he became totally committed as Ocean Wise Executive Chef for the Vancouver Aquarium. His exciting first book contains wonderful recipes captured well by Eric Ripert of Le Bernardin: “When it comes to preparing delicious fish and seafood dishes, Ned has a gift for combining flavors that speaks to our minds and our bellies.” Yes it is a remarkable cookbook with recipes easily listed by Appetizers, Salads, Soups, Sandwiches, Snacks, and Mains – and even (Sea)Weed Brownies for dessert. However it is much more than that as a mission statement that helps you understand the compelling need to support ocean preservation with sustainable-seafood and how best to use it in your home. It provides an encyclopaedic breakdown on recommended products (each one with a comprehensive profile) into categories of White Fish (Char, Cod, Halibut, Lingcod, Rockfish, Skate, and Sturgeon), Fatty Fish (Sablefish, Salmon, Sardines, and Tuna), Shellfish (Clams, Crab, Geoduck, Mussels, Octopus, Oysters, Scallops, Sea Urchin, Shrimp, and Squid) and Sea Greens (Dulse, Winged Kelp, and Bull Kelp). Outstanding photography throughout shows the 6 varieties of whole salmon so clearly captured in detail. Full of so many tips from a monthly seasonal guide to how to cook from pan-frying, baking, grilling, poaching, steaming, ceviche to his “naked fish” approach to building a recipe. What a useful valuable reference work! Highly recommended.
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