The only book you'll need if you truly want to master fish/seafood. Barton is a natural teacher, and his passion for food and his ability to make it accessible and interesting, no matter how inexperienced or experienced the cook, is a gift. No detail is too small to deserve a mention. Get ready to be engrossed in the world of fish and seafood.
Carla Hall, Co-host of ABC's The Chew, cookbook author, and Chef/Owner of Carla Hall Bakes and Carla Hall's Southern Kitchen Barton Seaver shows how the right diet can not only restore but also sustain the long-term health of our oceans. For home cooks, it's a perfect how-to guide for eating diversely, deliciously, and guilt-free, from the sea.
Dan Barber, Chef and co-owner, Blue Hill and Blue Hill at Stone Barns Through the goodness of the sea, Barton teaches us how we can appreciate the beauty of our oceans and make sustainable choices in the seafood we cook and eat. Two if By Sea will inspire you to dive into the waters and learn about this underwater world. . . . your taste buds are going to be happy about it.
Jos Andr s, Chef/Owner, minibar by Jos Andr s and ThinkFoodGroup Barton tells a story that is sure to enhance your appreciation of our aquatic environment. Two if by Sea delivers a compelling and passionately inspired approach to a more diverse and flavorful dinner experience. Best Fishes!
Rick Moonen, Chef/Owner Rick Moonen's rm seafood and Rx Boiler Room Barton Seaver combines an incredibly deep and passionate knowledge of all things ocean- and seafood-related, with a 'recovering' chef's love of cooking, simply and beautifully, for those we love. I am especially taken with his ability to tell a story that informs us about important issues, while presenting these recipes in delicious context.
Michael Leviton, James Beard Award- nominated chef/owner, Lumi re, Newton, Massachusetts and former Board Chair of the Chefs Collaborative Barton's passion comes across on each page, from the humblest of dishes to the most elegant preparations. His journey from the kitchen to the classroom and beyond has given him a lifetime of recipes and tips that make seafood accessible. Truly a book that will inspire you to cook seafood at home or grab your fishing pole.
Jeremy Sewall, Award-winning Chef/Owner, Lineage, Island Creek Oyster Bar, and Row 34, Boston; and Row 34 Portsmouth, New Hampshire Barton's emphasis on the freshest ingredients, and our relationship with them, encourages visits to fish markets, docks, and boats, just as we visit farmers markets and farms and get to know our farmers. Unlike many food groups accessible to us, there is a whole world of delicious fish species yet to discover and savor. Barton maps it out clearly and entices with these versatile recipes.
Ana Sortun, Chef, Oleana, Sofra, and Sarma