Tide to Table Cookbook
A Guide to Whole-Fish Butchery and Cooking Sustainably Sourced Fish, Seafood, and Bycatch
$72.25
- Hardcover
352 pages
- Release Date
16 March 2027
Summary
This all-in-one resource includes delicious recipes, refined seafood techniques, whole-fish butchery, and a zero-waste approach from the James Beard Award–winning chef and nationally recognized advocate for achievable sustainable seafood practices.
Most consumers purchase, prepare, and eat fish fillets, which account for only 40% of what is usable; the other 60% of the fish is discarded. This cookbook applies a holistic approach to sustainability in sourcing what local fishermen organ…
Book Details
| ISBN-13: | 9780847877935 |
|---|---|
| ISBN-10: | 0847877930 |
| Author: | David Standridge, Kathleen Standridge, Lisa Nichols, Brad Leone |
| Publisher: | Rizzoli International Publications |
| Imprint: | Rizzoli International Publications |
| Format: | Hardcover |
| Number of Pages: | 352 |
| Release Date: | 16 March 2027 |
| Weight: | 567g |
| Dimensions: | 203mm x 279mm |
David Standridge
David Standridge
David Standridge is the 2024 James Beard Award Winner for Best Chef–Northeast and Executive Chef at The Shipwright’s Daughter in Mystic, Connecticut. He was named one of America’s Best Restaurants for 2024 by The New York Times and in 2023 was designated a “Leader” in the prestigious James Beard Smart Catch program.
Kathleen Standridge
Kathleen Standridge is the Creative Director of The Heidenreich Hospitality Group for The Shipwright’s Daughter, Mystic Fish Camp, and The Whaler’s Inn.
Brad Leone
Brad Leone is the former host of the popular Bon Appetit YouTube series It’s Alive, New York Times best-selling author of Field Notes for Food Adventure, co-founder of The Roost Festival, and host and producer of his own YouTube channel.
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