The Magic of Tinned Fish cookbook cover in front of a grey concrete background
Page spread from Magic of Tinned Fish cookbook showing the Table of Contents
Page spread from Magic of Tinned Fish cookbook featuring Cast-Iron Rib-Eye Steak with Anchovy Butterrecipe and photo
Page spread from Magic of Tinned Fish cookbook featuring Mackerel, Green Bean, and Tomato Saladrecipe and photo
Page spread from Magic of Tinned Fish cookbook featuring Fusilli with Sardines, 'Nduja, and Pecorino recipe and photo
  • Load image into Gallery viewer, The Magic of Tinned Fish cookbook cover in front of a grey concrete background
  • Load image into Gallery viewer, Page spread from Magic of Tinned Fish cookbook showing the Table of Contents
  • Load image into Gallery viewer, Page spread from Magic of Tinned Fish cookbook featuring Cast-Iron Rib-Eye Steak with Anchovy Butterrecipe and photo
  • Load image into Gallery viewer, Page spread from Magic of Tinned Fish cookbook featuring Mackerel, Green Bean, and Tomato Saladrecipe and photo
  • Load image into Gallery viewer, Page spread from Magic of Tinned Fish cookbook featuring Fusilli with Sardines, 'Nduja, and Pecorino recipe and photo

THE MAGIC OF TINNED FISH

Vendor
By Chris McDade
Regular price
$17.50
Sale price
$17.50
Regular price
$24.95
Coming Soon
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per 

THE MAGIC OF TINNED FISH: ELEVATE YOUR COOKING WITH CANNED ANCHOVIES, SARDINES, MACKEREL, CRAB, AND OTHER AMAZING SEAFOOD

From the publisher:

TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets. Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish. Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.