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The island kitchen

The California seafood cookbook: a cook's guide to the fish and shellfish of California, the Pacific coast, and beyond

Sea robins, triggerfish & other overlooked seafood: the complete guide to preparing and serving bycatch

Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance

Root: small vegetable plates, a little meat on the side

The Essential Oyster: A Salty Appreciation of Taste and Temptation

Sicilia: a love letter to the food of Sicily

Tom Kitchin's fish & shellfish

Sicilia: a love letter to the food of Sicily

Food of Sichuan

Seafood safety, processing, and biotechnology

Restaurant Nathan Outlaw

The Seahorse: the restaurant and its recipes

The Seahorse: the restaurant and its recipes

Root: Small Vegetable Plates, a Little Meat on the Side

The story of garum: fermented fish sauce and salted fish in the ancient world

Ekstedt: the Nordic art of analogue cooking

Simply Fish: 75 Modern and Delicious Recipes for Sustainable Seafood

Restaurant Nathan Outlaw

Tom Kitchin's fish & shellfish

Fish Indian style

Fish Indian style

Ekstedt: The Nordic Art of Analogue Cooking

The Grand Central Oyster Bar & Restaurant cookbook

Oyster: A Gastronomic History (with Recipes)

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