Andrew Zimmern presents The Blue Food Cookbook

Skip the line: Select the add-on option to pre-purchase a signed copy of The Blue Food Cookbook! Book will be picked up at the event.

About the book: Featuring a foreword from Shailene Woodley, and in connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water, legendary chefs Andrew Zimmern and Barton Seaver present THE BLUE FOOD COOKBOOK, a comprehensive, delicious guide to cooking food from our oceans and waterways in a sustainable way.

Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?

The answers are clear in The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.

With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!)—inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond:

A lusciously photographed and beautifully illustrated tome, Hope in the Water is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award–winning TV personality, chef, writer, and social justice advocate. As the creator, executive producer, and host of the Bizarre Foods franchise, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, the Emmy-winning The Zimmern List, Field to Fire, Wild Game Kitchen, and the executive producer of PBS’s Hope in the Water, he has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. He lives in Minneapolis, MN.

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