Tin to Table

Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals.

From the sparkling shores of the Mediterranean to the salmon smokehouses of Alaska and the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate.

Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare, including:

• Triple Pickle Smoked Salmon Butter Sandwich
  
  
• Canned Clam Garlic Bread
  
  
• Sardine Curry Puffs
  
  
• Caesar Popcorn (Negronis optional!)
  
  
• Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs
  
  
• Vermouth Hour Potato Chips with Mussels, Olives, and Piparras
  
  
• Mac and Mack(erel)
  

Anna Hezel uses her keen food wisdom to help you discover tasty meal inspiration and navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime. 

Details:

• Hardcover
• 192 pages
•  6.3 x 0.71 x 8.25 inches

Anna Hezel is a food journalist with published work in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, Eater, Food52, Lucky Peach, and more. She is the author of Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados and Lasagna: A Baked Pasta Cookbook. She was an editor at TASTE and Epicurious, and now co-writes the food publication Best Food Blog. Anna lives in Brooklyn, New York.