Tin to Table by Anna Hezel
Written by the Senior Editor of Epicurious and one heck of a tinned fish enthusiast, this book is a must have for any tinned fish lover.
Starting off with an overview of tinned fish by type and suggested tins to try for each, I was excited to flip the page and see recipes for perfect condiments that support a tinned fish board. As a creature of habit with my creme fraiche, lemon wedge, and butter setup I can’t wait to try so many of these, like the Caramelized Shallot & Fennel Jam, the Chili Crisp Butter Spirals (!), and the Perfectly Dressed Herb Salad.
She covers all of the bases with Snack Time (will you make Pan Fried Sardines with Salsa Verde first or the quick and dirty Vermouth Hour Potato Chips with Mussels, Olives & Piparras?), Salads, Sandwiches, and Mains (I’m looking at you Spaghetti with Fancy Clams & Fancy Ham).
If you were ever stumped on how to enjoy tinned fish, consider this your answer.
Written by the Senior Editor of Epicurious and one heck of a tinned fish enthusiast, this book is a must have for any tinned fish lover.
Starting off with an overview of tinned fish by type and suggested tins to try for each, I was excited to flip the page and see recipes for perfect condiments that support a tinned fish board. As a creature of habit with my creme fraiche, lemon wedge, and butter setup I can’t wait to try so many of these, like the Caramelized Shallot & Fennel Jam, the Chili Crisp Butter Spirals (!), and the Perfectly Dressed Herb Salad.
She covers all of the bases with Snack Time (will you make Pan Fried Sardines with Salsa Verde first or the quick and dirty Vermouth Hour Potato Chips with Mussels, Olives & Piparras?), Salads, Sandwiches, and Mains (I’m looking at you Spaghetti with Fancy Clams & Fancy Ham).
If you were ever stumped on how to enjoy tinned fish, consider this your answer.
Written by the Senior Editor of Epicurious and one heck of a tinned fish enthusiast, this book is a must have for any tinned fish lover.
Starting off with an overview of tinned fish by type and suggested tins to try for each, I was excited to flip the page and see recipes for perfect condiments that support a tinned fish board. As a creature of habit with my creme fraiche, lemon wedge, and butter setup I can’t wait to try so many of these, like the Caramelized Shallot & Fennel Jam, the Chili Crisp Butter Spirals (!), and the Perfectly Dressed Herb Salad.
She covers all of the bases with Snack Time (will you make Pan Fried Sardines with Salsa Verde first or the quick and dirty Vermouth Hour Potato Chips with Mussels, Olives & Piparras?), Salads, Sandwiches, and Mains (I’m looking at you Spaghetti with Fancy Clams & Fancy Ham).
If you were ever stumped on how to enjoy tinned fish, consider this your answer.