The Blue Food Cookbook

This is a ticketed meet-and-greet book signing and photo opportunity; there will be no discussion. One ticket admits two to the book signing and photo opportunity and includes one copy of The Blue Food Cookbook.

• The signing and photo line will begin on time and will operate on a first-come, first-served basis within each time slot. Please be in line 10 minutes prior to your assigned time slot.
• Please give yourself plenty of time to get into La Jolla and park.
• Please have the QR code pulled up on your phone prior to entering the line, or print out your tickets, to expedite check-in. We can also look up your ticket by name, if needed.
• Additional copies of The Blue Food Cookbook will be available for purchase. 
• Please call the Warwick's Book Department at 858-454-0347 for more information.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award–winning TV personality, chef, writer, and social justice advocate. As the creator, executive producer, and host of the Bizarre Foods franchise, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, the Emmy-winning The Zimmern List, Field to Fire, Wild Game Kitchen, and the executive producer of PBS’s Hope in the Water, he has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. He has authored four books, sits on many national boards, and is a global ambassador for the United Nations World Food Programme and the International Rescue Committee. He lives in Minneapolis, MN.

In connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.

Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?

The answers are clear in The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.

With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!)—inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond:

Butternut Squash and Mussel Soup

Fish and Chips, but Make It Salad

Seafood Pot Pie

Halibut with Green Goddess Dressing

Tuna Noodle Casserole

Nashville Hot-Inspired Catfish

Miso Broiled Carp

Sockeye Salmon Enchiladas

Vietnamese Caramelized Shrimp

Chocolate Chip Kelp Brownies

A lusciously photographed and beautifully illustrated tome, The Blue Food Cookbook is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.