Tin to Table
Fancy, Snacky, Recipes for Tin-thusiasts and A-fish-ionados
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- $2.99
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- $2.99
Publisher Description
A Bon Appetit Best Cookbook of Spring 2023 and WIRED Best Cookbook of 2023
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, including:
Triple Pickle Smoked Salmon Butter Sandwich
Canned Clam Garlic Bread
Sardine Curry Puffs
Caesar Popcorn (Negronis optional!)
Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs
Vermouth Hour Potato Chips with Mussels, Olives, and Piparras
Mac and Mack(erel)
Anna Hezel uses her keen food wisdom to help you discover tasty meal inspiration and 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.
TINNED FISH MANIA: These canned goods aren't just for survivalists—they're luxury imports, souvenirs, and collectibles. We've reached an age, as Eater has pointed out, where Americans are willing to spend $45 on a tiny tin of conservas (as they're often called in Spain and Portugal) to snack on while they sip their wine. Bon Appétit is suggesting them as all-purpose stocking stuffers. Tinned, canned, jarred, preserved: these sea creatures are a pantry must-have. And Tin to Table shows you how to use them all!
ONE-OF-A-KIND CANNED FISH COOKBOOK: Whether you are exploring a pescatarian diet or simply broadening your cooking horizons, this unique guide covers a wide variety of tinned seafood rather than focusing solely on a single ingredient such as sardines or salmon. Full-color photographs showcase mouthwatering dishes while playful illustrations round out the fun foodie vibe throughout.
SUSTAINABLE COOKING IN A CAN: In an age of conscious consumerism, canned seafood can offer transparency about sourcing, fishing methods, sustainability, and mercury levels that can be difficult or impossible to trace among the fresh seafood at the supermarket. As more and more home cooks cut down on their meat consumption out of concern for the environment, canned fish offers a happy alternative, packed full of protein and omega–3s. Its convenience, nutritional value, and long shelf life don't hurt either!
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
PUBLISHERS WEEKLY
"There's never been a more exciting or auspicious time to eat tinned seafood," asserts Epicurious editor Hezel (Lasagna) in this fun outing. She pushes her creativity to find ways of turning simple cans of seafood into exciting fare such as spicy sardine toasts with caramelized shallot and fennel jam, marinated French lentil and smoked trout salad, and a triple pickle smoked salmon butter sandwich. Equally enticing are her takes on the classics, among them the tuna melt, whipped potato cod dip, and fish and chips for one. Between the more in-depth recipes, Hezel provides plenty of quick ideas for enjoying these pantry staples: leftover bagna cauda (an anchovy-garlic dip) can be tossed with roasted broccoli and chickpeas, and for a no-cook bite, one can sprinkle parsley and paprika directly into a tin of octopus. Tinned fish novices and aficionados alike will appreciate Hezel's guide to her favorite products (Trader Joe's Farm Raised Smoked Trout in Canola Oil is one of her go-tos) and helpful tips (because they are semipreserved, unopened salt-packed anchovies should be stored in the fridge and used within two-to-three months). Whether readers are looking to jazz up some standbys or want to add more seafood to their diet, there's plenty of inspiration to be found here.
