Made of paper and ink.

Sourced from book publisher Abrams out of New York.

Named a Food & Wine Best Cookbook of the Year, The Hog Island Book of Fish & Seafood by James Beard Award–winning chef John Ash is an essential guide to cooking shellfish, crustaceans, finned fish, and more.

With a foreword by Stuart Brioza, this comprehensive cookbook features over 250 global seafood dishes, from San Francisco cioppino to Southern crayfish étouffée. It offers a variety of cooking methods—steaming, grilling, frying, and more—and includes step-by-step illustrations for techniques like shucking oysters and filleting fish. A collection of sauces and seasonings further elevates your seafood creations.

Whether you're a home cook or professional, this book is a master class on preparing seafood at its finest. Includes color photographs.

Size: 8 W x 10 H in.  |  352 pages.

Care: Use at your leisure.