You want to eat more fish. Ironically for the conscientious consumer, that has become more difficult to do, thanks to a wave of confusing information. Modern seafood cookbooks must explain and enlighten as well as offer accessible recipes; some have risen to this challenge better than others.Barton Seaver has hit the right notes with his first cookbook, “For Cod and Country” (Sterling Epicure, $30; 175 recipes). For the Washington chef, preparing seafood remains a personal enterprise. Only now, he has the simultaneous pulpits of bound volume, television (his recent “In Search of Food” series on cable’s Ovation Network) and a Web series through National Geographic, where he is a fellow.Read full article >> (Source: Wash Post Health)
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