In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish

The Crew of Pike Place Fish, Author, Bryan Jarr, Author, Leslie Miller, Author, Morgan Keuler, Photographer
The Crew of Pike Place Fish. Viking Studio, $30 (272p) ISBN 978-0-670-78552-0
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Anyone who has been to Seattle's bustling Pike Place Market has probably seen the Fish Guys, boisterous men who "throw (and catch!) a lot of salmon," and who "give a lot of hugs [and] mug for a lot of snapshots…" Tourist attractions to be sure, these fan favorites describe the work fishmongers like themselves do regularly. They discuss their livelihoods and provide handfuls of go-to recipes as well as "tips and tricks and shortcuts for busy folks." At the shop the crew promotes sustainable seafood, eschewing farm-raised salmon because it is such a "resource-intensive food to produce," taking three pounds of feed to create every one pound of fish. They don't belabor their food politics, however, keeping the overall discussion light; including recipes for festive gatherings like crab quesadillas, crab cake BLTs, gumbo, and paella. Early risers are offered breakfast recipes for a Dungeness crab and bacon quiche, and something they call Grits and Grunts. And fancier items, such as Salmon Rillettes on Croustade and Calamari Persillade, come courtesy of market neighbor Café Campagne. This fun volume should appeal to a wide array of pescetarian land-lubbers. (Mar.)
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