“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaime

With best-selling cookbook author Joie Warner in charge, everybody's favorite staple is the stuff great meals are made of. Emphasizing variety and simplicity, W

In a lively account of the American tuna industry's fortunes and misfortunes over the past century, a celebrated food writer relates how tuna went from being so

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