Description

A Pescatarian’s Cookbook: A Guide is a hardcover collection of forty seafood recipes gathered from the world’s great coastal kitchens, from Valencia to West Africa, Provence to the American South. It rests on a single conviction: that fish, chosen with care and cooked with intention, is the most extraordinary and most underestimated protein on the table.

This is more than a recipe book. It is a complete guide to cooking fish well: how to source it, how to tell wild-caught from responsibly farmed, and how to bring restaurant-level technique into a home kitchen. Every recipe is followed by a journal page, room to record your own changes and make each dish yours, because good cooking is earned through practice.

Inside you will find forty pescatarian recipes spanning global coastal cuisines, clear sourcing guidance on wild-caught versus responsibly farmed, international measurement conversions for cooks anywhere in the world, and a journal page paired with every recipe.

For the home cook, the seafood lover, and anyone ready to make fish the center of the plate. Edited by Ty Browne. Published by ReadInk: books made the way they were always meant to be made.