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Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking
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Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking in Franklin, TN
Current price: $24.95
Barnes and Noble
Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking in Franklin, TN
Current price: $24.95
Loading Inventory...
Size: Hardcover
The acclaimed author of
The Tinned Fish Cookbook
turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus “Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of
The Whole Fish Cookbook
Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan.
FLAVORFUL RAW DISHES,
like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s Milk
SAVORY CURRIES & STEWS,
like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish
SCRUMPTIOUS SNACKS & SANDWICHES,
like Crudités with Anchoïade & Tapenade and Pan Bagnat
BELOVED CLASSICS REIMAGINED,
like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon
An impassioned advocate of sustainable fishing, Bart also demystifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat
Veggies & Fish!
The Tinned Fish Cookbook
turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus “Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of
The Whole Fish Cookbook
Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan.
FLAVORFUL RAW DISHES,
like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s Milk
SAVORY CURRIES & STEWS,
like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish
SCRUMPTIOUS SNACKS & SANDWICHES,
like Crudités with Anchoïade & Tapenade and Pan Bagnat
BELOVED CLASSICS REIMAGINED,
like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon
An impassioned advocate of sustainable fishing, Bart also demystifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat
Veggies & Fish!
The acclaimed author of
The Tinned Fish Cookbook
turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus “Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of
The Whole Fish Cookbook
Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan.
FLAVORFUL RAW DISHES,
like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s Milk
SAVORY CURRIES & STEWS,
like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish
SCRUMPTIOUS SNACKS & SANDWICHES,
like Crudités with Anchoïade & Tapenade and Pan Bagnat
BELOVED CLASSICS REIMAGINED,
like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon
An impassioned advocate of sustainable fishing, Bart also demystifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat
Veggies & Fish!
The Tinned Fish Cookbook
turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus “Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of
The Whole Fish Cookbook
Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan.
FLAVORFUL RAW DISHES,
like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeño Tiger’s Milk
SAVORY CURRIES & STEWS,
like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish
SCRUMPTIOUS SNACKS & SANDWICHES,
like Crudités with Anchoïade & Tapenade and Pan Bagnat
BELOVED CLASSICS REIMAGINED,
like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon
An impassioned advocate of sustainable fishing, Bart also demystifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat
Veggies & Fish!
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