Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries

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You’ve heard that variety is the spice of life, but did you know that eating a wide assortment of seafood can actually help sustain ocean ecosystems? 

Simmering the Sea is an underwater culinary adventure where you will meet (and learn how to prepare) 40 underappreciated fish, shellfish and seaweeds that populate the Northwest Atlantic Ocean. Sample species as varied as the coastal slipper limpet to the deep-water Acadian redfish, while learning how each one contributes to a flourishing ecosystem in the sea.

Produced through a partnership between the University of Rhode Island, the nonprofit Eating with the Ecosystem, and Johnson & Wales University College of Culinary Arts, this is a beautiful, one-of-a-kind cookbook that can serve as your manual for a more intimate and balanced relationship with the marine ecosystems off New England’s shores.

  • Authors: Sarah Schumann, Kate Masury, Marie-Joelle Rochet
  • Recipes: Rizwan Ahmed
  • Illustrations: Lea Tirmant-Desoyen
  • Publisher: University of Rhode Island
  • Format: 7 x 7.5 Hardcover
  • Pages: 100