Book of Donmon Teith

“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

In Wild Alaskan Seafood, twenty-five of America’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Ke

Searching for the world's finest seafood and ingredients is Duke Moscrip's passion. Whether he's traveling to Alaska to fish with the fishermen and fisherwomen,

The wildlife artist shares his love of cooking and wild foods in a collection of recipes that includes sauteed trout with morels, Canada goose with fiddleheads,

INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 "A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus From the