Podcast
Mick Unplugged
In the episode, Mick Hunt and Andrew Zimmern highlighted the new cookbook, noting its focus on sustainable seafood and the inclusion of both practical recipes and extensive background on the blue food ecosystem. They mentioned the collaboration with Barton Seaver and the visual contributions, and encouraged listeners to pre‑order it for the upcoming release. The discussion conveyed strong enthusiasm for the title.
Episode: Breaking Bread and Barriers with Andrew Zimmern
Andrew Zimmern gave Mick Hunt a copy of his new Blue Food Cookbook, and they discussed its sustainable seafood focus, coauthors, recipes and where listeners could buy it.
I teased it in the beginning. Andrew sent me this book, the Blue Food Cookbook.
My wife opened the book and started thumbing through these menus. There are only four recipes and I'm on the fifth one that I want to start making this weekend.
Andrew, talk to us about the cookbook, the why behind the book and what people can get out of it.
Great recipes coauthored by my colleague Barton Seaver in collaboration with Fed by Blue and pictures by Eric Wolfinger. We created a book that has these incredible recipes, but we also have 100 plus pages of how to understand the blue world.
The Blue Food Cookbook, you plug that into any search engine and it will pop up, go to Amazon, go to your local bookstore. You can preorder it on Amazon before October 28th.
Episode: Breaking Bread and Barriers with Andrew Zimmern
The cookbook was presented as a new, sustainablyfocused guide with 145 oceanderived recipes, extensive bluefood education, and striking photography, and both hosts praised its storytelling and usefulness.
I teased it in the beginning. I reached out to Andrew, said my wife's anniversary was coming up and he sent me this book, the Blue Food Cookbook. My wife loves seafood and when she opened the book she said there were only four recipes and I was already on the fifth - something that rarely happens for her.
The book has 145 great recipes coauthored by my colleague Barton Seaver, with fantastic photography by Eric Wolfinger and art illustrations by Yulia Shevchenko, plus over a hundred pages explaining how to understand the blue world and choose sustainable fish.
You can find the Blue Food Cookbook on Amazon, at your local bookstore, or preorder it on Andrew's website before October28th.
When I flipped through the advanced copy I thought, damn, this turned out good. It's different in a very good way - you start with stories, amazing photos, and even a kelp crumble recipe that we're excited to try.
We talk about blue food as the solution to many problems - eating more oceanderived foods, using seaweed, mussels, oysters and other filter feeders, and the book gives practical recipes and guidance on sustainable aquaculture.