Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before—and the Pacific Coast, is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You’ll find tacos, fish burgers, chowders, and sandwiches—the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night—as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.
Ned Bell is the cook, writer, and advocate behind Chefs for Ocean, which he founded in 2014. Ned is passionate about creating globally inspired dishes crafted with locally grown ingredients with an emphasis on sustainable seafood. His community-focused life is firmly based on the health and wellness of his home, his country, and the world through extraordinary life experiences. As the father of three sons, Ned is dedicated to inspiring Canadians to become part of the solution for healthier oceans for today's children and generations to come. Ned has earned numerous accolades, including Canada's “Chef of the Year? at Food Service and Hospitality magazine's 2014 Pinnacle Awards. He currently lives in Vancouver, BC.
“These pages offer a welcome glimpse into the creative mind of a chef whose spirited dishes sing of the seasons and praise the products that make the Pacific Northwest the perfect home for one whose heart belongs to the sea.”
—Barton Seaver, chef and author of For Cod and Country
“Ned Bell is one of that laudable cadre of young chefs who has taken the trouble to learn not only the names of his farmers but also his fishers. If, like me, you’re committed to sustaining the health of the oceans, you’ll grab this book that shows you how to cook all the responsibly harvested gifts of the sea.”
—Tom Douglas, American executive chef, restaurateur, author, and radio talk show host
“I’m going to go out on a limb and suggest that Lure is the most important cookbook of the year, if not the decade.” Tim Pawley - www.hiredbelly.com
—Eric Ripert, Michelin-starred chef and co-owner of Le Bernardin
“Ned’s passion for sustainable seafood is infectious, and this book is irresistible. Bringing Ned’s recipes into your home is a great way to support healthy oceans.”
—Dr. David Suzuki, award-winning scientist, environmentalist, and broadcaster
“Lure is impeccably researched and beautiful. Long live the Dungeness crab!”
—Renee Erickson, chef and co-owner of Sea Creatures Restaurants and author of A Boat, a Whale & a Walrus
"I’m going to go out on a limb and suggest that Lure is the most important cookbook of the year, if not the decade."