The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future

For a limited time we have copies signed by Andrew Zimmern and Barton Seaver. 

This is a seafood cookbook for people who care where their food comes from—but might still be figuring out how to cook it.

Written by James Beard Award-winner and TV host Andrew Zimmern and sustainable seafood expert Barton Seaver, it opens with the kinds of questions many home cooks bring to the kitchen: Is frozen fish okay? Is this species overfished? Will this stink up the house? Instead of dodging those concerns, the book addresses them head-on, offering clarity before a single recipe appears.

The structure is thoughtful. After a broad overview of sustainability and sourcing, readers are introduced to the idea that different seafood textures—firm, flaky, delicate, oily—determine how ingredients behave in the pan. From there, core techniques are broken down in plain language, building confidence before asking you to cook a thing.

Recipes range widely in origin and tone, mixing comfort and creativity. There’s clam chowder (with versions from both authors), moules marinière, and tuna noodle casserole—but also clams in black bean sauce, miso-broiled carp, and braised kelp and escarole with almonds and dates. 

The practical advice and variety of dishes make this a good choice for cooks who want to work more seafood into their lives, even if they’ve been hesitant. 

Hardcover. Color photographs throughout.