In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish

Anyone who has been to Seattle's bustling Pike Place Market has probably seen the Fish Guys, boisterous men who "throw (and catch!) a lot of salmon," and who "give a lot of hugs [and] mug for a lot of snapshots%E2%80%A6" Tourist attractions to be sure, these fan favorites describe the work fishmongers like themselves do regularly. They discuss their livelihoods and provide handfuls of go-to recipes as well as "tips and tricks and shortcuts for busy folks." At the shop the crew promotes sustainable seafood, eschewing farm-raised salmon because it is such a "resource-intensive food to produce," taking three pounds of feed to create every one pound of fish. They don't belabor their food politics, however, keeping the overall discussion light; including recipes for festive gatherings like crab quesadillas, crab cake BLTs, gumbo, and paella. Early risers are offered breakfast recipes for a Dungeness crab and bacon quiche, and something they call Grits and Grunts. And fancier items, such as Salmon Rillettes on Croustade and Calamari Persillade, come courtesy of market neighbor Caf%C3%A9 Campagne. This fun volume should appeal to a wide array of pescetarian land-lubbers. (Mar.)