Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals.From the sparkling shores of the Mediterranean to the salmon smokehouses of Alaska and the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate.
Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare
This book is perfect for:
• Home cooks, college students, picnickers, and seafood lovers
• A great host gift or self-purchase for those who enjoy entertaining
• An educational and practical resource for sustainable cooking enthusiasts
• Pairing with a specialty tin of fish to create a memorable birthday, holiday, or special occasion gift for foodies and cookbook collectors
We can't wait for you to dive into this beautiful book of tinned fish!
Dive into this book and find the perfect recipe for your night in, lunch rush or dinner party! The serving options are endless!
Anna Hezel is a senior editor at Epicurious and the author of Lasagna: A Baked Pasta Cookbook. Her work has been featured in The New York Times, Bon Appetit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She lives in Brooklyn, New York.