Sterling Publishing Co.
and 2006 Washington DC Rising Star Chef Barton Seaver
wants to change the way this country approaches fish. His cookbook, For Cod and Country
, provides invaluable information about sustainable cooking to anyone who cares to learn and change the way the nation consumes. With an agile authority only a professional chef-turned-full-time-advocate could master, Seaver sheds light on every aspect of the still-evolving notion of “sustainability.” The introductory guide includes a breakdown of sustainable versus destructive fishing practices, tasting notes on sustainable species with preparation techniques, a handy substitution chart for sustainable fish, and recommendations on how and where to find them. The recipes that follow are organized by seasons, all of them fresh, playful, and sophisticatedly food forward.