The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters (Hardcover)

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters By John Ash, Stuart Brioza (Foreword by), Ashley Lima (By (photographer)) Cover Image
By John Ash, Stuart Brioza (Foreword by), Ashley Lima (By (photographer))
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From James Beard Award–winning chef and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.

Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, curing—along with illustrated techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish. The Hog Island Book of Fish & Seafood is a master class from an award-winning chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.

About the Author

John Ash is a restaurateur, cookbook author, and two-time James Beard Award winner. He previously cohosted the Good Food Hour radio show on KSRO for 35 years, and he has hosted two shows on the Food Network. Ash regularly contributes to the Santa Rosa Press Democrat and has written for magazines such as Fine Cooking and Eating Well. In 2014, Ash was honored by the Monterey Bay Aquarium as the Sustainable Seafood Educator of the Year. He lives in Santa Rosa, California. Stuart Brioza is a two-time James Beard Award–winning chef, known for his acclaimed, Michelin-starred restaurant, State Bird Provisions. He lives in the San Francisco Bay Area. Ashley Lima is an art director and photographer based in the San Francisco Bay Area.

Praise For…

“The Northern California food scene is in many ways the North Star when we talk about important movements like food sustainability and the farm-to-table scene. You can’t talk about this world without mentioning my friend, Chef John Ash, a true leader in the space and the king of wine country cuisine. It’s no wonder that his partnership with pioneers of the seafood business, the team at Hog Island Oyster Co., is highlighted in this cookbook, which is as educational as it is beautiful and delicious. Dive in . . . you’re gonna dig it.”

“John Ash has been a great friend of the Monterey Bay Aquarium Seafood Watch program almost from the beginning. He’s a passionate, articulate advocate for sustainable seafood, an incredible culinary educator, and a phenomenal chef. This beautiful recipe collection makes it easy for home cooks to discover for themselves how easy it is to prepare sustainably delicious seafood.”

— JULIE PACKARD, executive director of the Monterey Bay Aquarium

The Hog Island Book of Fish & Seafood is a stunning and comprehensive masterpiece! Chef John Ash not only has in-depth knowledge of his subject, equally important is his ability to present it clearly with all the details needed to reproduce the recipes with full success.”

— ROSE LEVY BERANBAUM, author of The Cake Bible
and The Bread Bible

“This wonderful book is a testimonial to two legendary stewards of great food in America: Chef Ash has been a sage leader with an innate ability to create food tied beautifully to the California cornucopia; Hog Island Oyster Co. has been a superhero for sustainable aquaculture since 1983 and is not stopping anytime soon. Together they show you a guide to all seafood, something that has been lacking on my cookbook shelf.”


Product Details
ISBN: 9781951836870
ISBN-10: 1951836871
Publisher: Harry N. Abrams
Publication Date: May 23rd, 2023
Pages: 352
Language: English