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Two If by Sea: Delicious Sustainable Seafood
Stock Photo: Cover May Be Different

Two If by Sea: Delicious Sustainable Seafood Hardcover - 2016

by Seaver, Barton

  • Used
  • Acceptable
  • Hardcover

Description

Union Square & Co., 2016. Hardcover. Acceptable. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Used - Acceptable
NZ$14.03
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Details

  • Title Two If by Sea: Delicious Sustainable Seafood
  • Author Seaver, Barton
  • Binding Hardcover
  • Edition Hardback
  • Condition Used - Acceptable
  • Pages 312
  • Volumes 1
  • Language ENG
  • Publisher Union Square & Co.
  • Date 2016
  • Illustrated Yes
  • Bookseller's Inventory # G1454917873I5N01
  • ISBN 9781454917878 / 1454917873
  • Weight 3.1 lbs (1.41 kg)
  • Dimensions 9 x 9 x 1.3 in (22.86 x 22.86 x 3.30 cm)
  • Library of Congress subjects Cooking (Seafood), Cooking (Fish)
  • Dewey Decimal Code 641.692

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About the author

Barton Seaver, the author of For Cod and Country and Where There's Smoke (both Sterling Epicure), is quickly establishing himself as the preeminent expert in sustainable seafood. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he created three top restaurants in Washington, DC, and was named Chef of the Year by Esquire Magazine in 2009. Seaver's Washington, DC-based restaurant Hook was named by Bon Appetit magazine as one of the top ten eco-friendly restaurants in America. Seaver recently accepted a Fellowship with the Explorer Program at the National Geographic Society and also works as the Director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment, Harvard T.H. Chan School of Public Health. His work has been featured in Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart's Whole Living, the Washington Post, and Fortune, among many others; and he has appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: the History of Food on National Geographic TV. He is a regular guest on the radio show National Geographic Weekend and contributes to many other media outlets.