Barton Seaver's second cookbook that delves beyond just the recipes to sourcing your food and considering the history and work that went to bring it to your table. Learn to wash and prepare your seafood - and savor the end results.

The cookbook is separated into entrees, salads, appetizers, soups, pastas, stews, sides, and sauces including recipes such as such as Smoked Lobster and Fennel-Carrot Salad as well as Poached Salmon with Pickled Chilies and Mint. Is your mouth watering yet?

Hardcover with a jacket.