Food critic turned farmer and sustainable seafood activist Matthew Evans, with his two best chef friends, show how seafood should be cooked. Simple recipes demystify everything from kingfish to sea urchin, snapper to octopus. Sometimes the lesser known seafood species have stronger gastronomic and ecological reasons to eat them! This book is all about the taste of food fresh from the sea, cooked with care and respect for the seafood populations. Includes dual measures.
