{"product_id":"9781615196746","title":"The Tinned Fish Cookbook : Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious","description":"\u003cstrong\u003eThe Tinned Fish Cookbook\u003c\/strong\u003e\u003cbr\u003e\u003cb\u003eAuthor(s): Bart van Olphen\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Bart van Olphen elevates canned tuna to the heights of deliciousness.”\u003ci\u003e—The New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Scrumptious recipes for tuna, mackerel, herring, and more—so tasty, you won't believe it's from a can!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eQuick:\u003c\/b\u003e What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it’s tinned fish, of course!\u003cbr\u003e\u003cbr\u003e Whether you’re a seafood lover or a home cook craving something new, \u003ci\u003eThe Tinned Fish Cookbook\u003c\/i\u003e is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from \u003cb\u003eTuna Lasagna\u003c\/b\u003e to \u003cb\u003eMackerel and Potato Frittata,\u003c\/b\u003e fresh salads like the classic \u003cb\u003eNiçoise Salad \u003c\/b\u003eand crisp \u003cb\u003eCrab and Fennel Watercress Salad,\u003c\/b\u003e and creative takes on normally less-fishy fare, such as \u003cb\u003eAnchovy Dumplings, Salmon Pizza, \u003c\/b\u003eand \u003cb\u003eQuinoa Tabbouleh with Sardines.\u003c\/b\u003e The possibilities are endless—and the photos by David Loftus are irresistible.\u003cbr\u003e\u003cbr\u003e What’s more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. There’s more to tinned fish than ever before!\u003cbr\u003e\u003cbr\u003eReview(s):\u003cbr\u003e\u003cb\u003eAn Amazon Best Book of May—Cookbooks, Food \u0026amp; Wine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Bart van Olphen, a YouTube fish fanatic, entrepreneur and chef . . . gave me my favorite recipe of the new season.”\u003cb\u003e—Sam Sifton, \u003c\/b\u003e\u003ci\u003eThe New York Times Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “\u003ci\u003eThe Tinned Fish Cookbook \u003c\/i\u003e[has] simple, tasty recipes that celebrate and elevate the humble canned fish from an overlooked back-of-the-pantry ingredient to one that deserves center stage.”\u003cb\u003e—\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “For the ardent sustainable eater or the seafood fanatic trying to rein in the swordfish eating in favor of cheaper, better-for-the-planet fish, this tiny little book is a perfect (and adorable) guide.”\u003cb\u003e—\u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Canned tuna, salmon, and sardines are cheap, healthy, and sustainable. \u003ci\u003eThe Tinned Fish Cookbook\u003c\/i\u003e shows you how to cook with them in simple, delicious ways.”—\u003cb\u003e\u003ci\u003eNaturally, Danny Seo\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “A lot of [us] don’t really know what to do with all those cans of sardines and mackerel . . . Along comes \u003ci\u003eThe Tinned Fish Cookbook\u003c\/i\u003e.”—\u003cb\u003e\u003ci\u003eEsquire\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Enjoying the ocean in your pantry. . . . Far from a fallback, canned fish deserves our respect.”—\u003cb\u003e\u003ci\u003eThe National Post\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Canned fish is a great option for eating more seafood while you're social distancing, and in his new cookbook \u003ci\u003eThe Tinned Fish Cookbook\u003c\/i\u003e, Bart van Olphen gives us plenty of inspiration for how to use these pantry essentials.”\u003cb\u003e—\u003ci\u003emindbodygreen\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “[\u003ci\u003eThe Tinned Fish Cookbook\u003c\/i\u003e] realizes the potential of canned seafood with 45 recipes for tuna, mackerel, herring, and mussels.”\u003cb\u003e\u003ci\u003e—Publishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Bart is my fish hero . . .  I’m off to buy some tinned fish!”—\u003cb\u003eJamie Oliver\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eISBN:  9781615196746\u003cbr\u003e\u003cbr\u003e ","brand":"The Experiment","offers":[{"title":"Hardback","offer_id":40873496805582,"sku":"9781615196746","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0600\/7029\/7806\/products\/O_e46cfa86-219c-4082-966f-0ec99fba9142.jpg?v=1644313380","url":"https:\/\/pickwickbookshop.com\/products\/9781615196746","provider":"Pickwick Bookshop","version":"1.0","type":"link"}