It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

This book is about 58 wonderful years of family camping in the inspirational Adirondacks. It exposes the pleasures of one of New York's great campgrounds.

This vintage book contains a comprehensive guide to course fish, with notes on taxidermy, fishing in the lower Thames, and more. Although old, the information contained within this book is timeless and will be of considerable utility the modern fisherman and taxidermist. "Coarse Fish" would make for a fantastic addition to collections of angling literature, and is not to be missed by collectors. Contents include: "Barbel", "Bleak", "Bream", "Carp", "Chub", "Dace", "Eel", "Flounder", "Gudgeon", "Perch", "Pike", "Roach", "Rudd", "Tench", "Thames Trout", "Notes", "Minnow, Ruffe and Miller's Thumb", "Setting-up Fish", "Specimen Fish", "Gentles", "Fishing with Two Rods", "Bag fr Carrying Fish", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on taxidermy.