About this book
Quick, inventive, stylish recipes featuring all manners of canned seafood.
As an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring.
Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic & Clam Chowder, Kentucky Crab Crepes, New England Salmon Cakes, and Apple, Cheddar & Tuna Melt; and try out imaginative contemporary recipes such as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat.
This cookbook is perfect for students, those on a budget, or those with time constraints, but it's also a sea-worthy companion for any home cook with a pantry. Elevating canned seafood to new and delectable heights, The Tin Fish Gourmet proves that there is life after tuna casserole.
A first edition of this book was published by Raincoast in 1998; this new edition is completely redesigned with new chapters, recipes, and full-colour photographs.
The foreword is by Michel Roux, whose London restaurant Le Gavroche was the first in the United Kingdom to be awarded three Michelin stars.
A cookbook with easy, imaginative recipes using tinned fish ...
The added bonus is McIntosh\'s charming personality on the pages; you feel her presence, encouraging you to enjoy the cooking process. Vancouver Sun
Tin Fish Gourmet
has been re-released to the delight of time-pressed chefs everywhere. Imaginative recipes transform humble tins of oysters, tuna, mackerel and more into mouth-watering dishes. Find classic staples and inventive offerings alike, ranging from tuna casserole to clam and fontina pizza. Gorgeous colour photos and a stamp of approval from three-star Michelin chef Michel Roux make this the perfect fishy find. Where Vancouver
An attractive design, appealing photos and new chapters and recipes for tinned fish and shellfish, such as salmon, tuna, clams, oysters, shrimp, crab, sardines and mackerel, makes the new edition of Tin Fish Gourmet
even more appealing than the first. Victoria Times Colonist
Tin Fish Gourmet
has been re-issued with striking photos and fabulous new recipes ... The recipes were created by a professional chef and seasoned home cook (yes, Barbara-jo) promising pleasure with a can opener in much the same way that I feel with a corkscrew. Anticipation. Huffington Post
This innovative, if somewhat daring, cookbook features ideas not only for tinned tuna and salmon but also for other more interesting seafood like oysters, prawns and crab. There are sophisticated versions of traditional dishes as well as contemporary recipes like clam & Fontina pizza, and shiitake mushrooms stuffed with crabmeat. This is a well written and designed book and I will be trying some of its recipes. The London Foodie