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Tin to Table

Anna Hezel

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      Tin to Table cracks open the secrets of the tinned sea 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, to 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:Triple Pickle Smoked Salmon Butter SandwichCanned Clam Garlic BreadSardine Curry PuffsCaesar Popcorn (Negronis optional!)Tuna Noodle Casserole 2.0 with Salt and Vinegar CrumbsVermouth Hour Potato Chips with Mussels, Olives, and PiparrasMac and Mack(erel)Anna Hezel uses her keen food wisdom to not only help you discover tasty meal inspiration but navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime.
      CONTRIBUTORS: Anna Hezel EAN: 9781797215518 COUNTRY: United States PAGES: WEIGHT: 0 g HEIGHT: 203 cm
      PUBLISHED BY: Chronicle Books DATE PUBLISHED: CITY: GENRE: COOKING / Specific Ingredients / Seafood WIDTH: 152 cm SPINE:

      Book Themes:

      Cookery / food by ingredient: fish and seafood

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      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.

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      Tin to Table cracks open the secrets of the tinned sea 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, to 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:Triple Pickle Smoked Salmon Butter SandwichCanned Clam Garlic BreadSardine Curry PuffsCaesar Popcorn (Negronis optional!)Tuna Noodle Casserole 2.0 with Salt and Vinegar CrumbsVermouth Hour Potato Chips with Mussels, Olives, and PiparrasMac and Mack(erel)Anna Hezel uses her keen food wisdom to not only help you discover tasty meal inspiration but navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime.
      CONTRIBUTORS: Anna Hezel EAN: 9781797215518 COUNTRY: United States PAGES: WEIGHT: 0 g HEIGHT: 203 cm
      PUBLISHED BY: Chronicle Books DATE PUBLISHED: CITY: GENRE: COOKING / Specific Ingredients / Seafood WIDTH: 152 cm SPINE:

      Book Themes:

      Cookery / food by ingredient: fish and seafood

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      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.

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