Reviews
"Becky Selengut is one of the people who will save Western Civilization" — Cornichon "Every piscivore should own a copy." — Fat of the Land "This book isn't about what you shouldn't do. It's a celebration of what you can do. Eat these fish with joy, share these recipes with your favorite people, and know that you are actively doing your part to ensure that seafood survives—and, perhaps someday soon, thrives again." — Seattle Homes & Lifestyles "I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of 'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know." —Rebekah Denn, Al Dente "Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine." — Cookus Interruptus "Becky knows her way around a seafood counter like nobody's business, and she's shared that knowledge, along with her unmistakable wit, throughout the book." — Seattle Weekly "Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. Selengut's writing is fun and conversational, but always instructional." — Seattle Weekly "Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus." —Jenn Garbee, LA Weekly "With 'Good Fish,' Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few." — The Oregonian, "Becky Selengut is one of the people who will save Western Civilization" -- Cornichon "Becky Selengut's new book Good Fish explaining sustainable practices when purchasing fish and extraordinary tips on cooking fish is one of the best new cookbooks for 2011." -- Seattle PI "Every piscivore should own a copy." -- Fat of the Land "unfailingly disarming. If I lived on the West Coast, I would cook my way through this book front to back, and then flip it over and start all over again." -- NPR "Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from 'Jaws' at the mere thought of buying -- let alone cooking -- a live Dungeness crab, 'Good Fish' deserves a spot in your kitchen." -- The Seattle Times "I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of 'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know." --Rebekah Denn, Al Dente "Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine." -- Cookus Interruptus "Becky knows her way around a seafood counter like nobody's business, and she's shared that knowledge, along with her unmistakable wit, throughout the book." -- Seattle Weekly "Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. Selengut's writing is fun and conversational, but always instructional." -- Seattle Weekly "Feel free to travel the Seven Seas. But when it's time to get cooking here at home, stay local, eat seasonal and celebrate the bounty of the sea and the Sound with 'Good Fish: Sustainable Seafood Recipes from the Pacific Coast'... Glory in our local shellfish, finfish and "littlefish" (hello, sardines!) says Seattle's goddess of seafood sustainability, Becky Selengut, who reels 'em in with honesty, humor and recipes, along with buying tips, wine pairings and (if you go online) links to complementary how-to videos." -- The Seattle Times "Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus." --Jenn Garbee, LA Weekly "With 'Good Fish,' Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few." -- The Oregonian, "Becky Selengut is one of the people who will save Western Civilization" — Cornichon "Every piscivore should own a copy." — Fat of the Land "unfailingly disarming. If I lived on the West Coast, I would cook my way through this book front to back, and then flip it over and start all over again." — NPR "Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from 'Jaws' at the mere thought of buying — let alone cooking — a live Dungeness crab, 'Good Fish' deserves a spot in your kitchen." — The Seattle Times "I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of 'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know." —Rebekah Denn, Al Dente "Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine." — Cookus Interruptus "Becky knows her way around a seafood counter like nobody's business, and she's shared that knowledge, along with her unmistakable wit, throughout the book." — Seattle Weekly "Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. Selengut's writing is fun and conversational, but always instructional." — Seattle Weekly "Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus." —Jenn Garbee, LA Weekly "With 'Good Fish,' Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few." — The Oregonian, "Becky Selengut is one of the people who will save Western Civilization" — Cornichon "Every piscivore should own a copy." — Fat of the Land "Whether you're a fish fanatic who owns a copper poaching pan and knows your fishmonger by name, or a seafood scaredy cat who hears the soundtrack from 'Jaws' at the mere thought of buying — let alone cooking — a live Dungeness crab, 'Good Fish' deserves a spot in your kitchen." — The Seattle Times "I think a sauce stain is a badge of honor on a cookbook. And I'm already marking up my copy of 'Good Fish' by Becky Selengut, one of the sharpest, funniest, most ardent chef-authors I know." —Rebekah Denn, Al Dente "Here it is - every thing you ever wanted to know about selecting sustainable fish, cooking it to perfection, plating it beautifully and paring it with the perfect wine." — Cookus Interruptus "Becky knows her way around a seafood counter like nobody's business, and she's shared that knowledge, along with her unmistakable wit, throughout the book." — Seattle Weekly "Becky Selengut presents the perils of the world's oceans as an opportunity, not a roadblock. And what a delicious opportunity it can be. Selengut's writing is fun and conversational, but always instructional." — Seattle Weekly "Though we'd buy this book simply for the basic advice (and we actually like Selengut's fun, dry humor), the interesting recipes feel like a bonus." —Jenn Garbee, LA Weekly "With 'Good Fish,' Seattle chef and writer Becky Selengut manages to keep the joy of eating seafood front and center, while gently, succinctly explaining why we should be eating the likes of not just salmon and halibut, but also sardines, trout and arctic char, to name a few." — The Oregonian
