Tin to Table Cookbook by Anna Hezel
The cookbook for people who have started buying tinned fish faster than they can eat it. Anna Hezel's Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados has more than 50 recipes, from no-fuss snacks to fresh salads, hearty mains and no-recipe ideas for nights when dinner is a tin and a fork.
Expect things like Sardine Curry Puffs, Canned Clam Garlic Bread, a Triple Pickle Smoked Salmon Butter Sandwich, Mac and Mack(erel), and Vermouth Hour Potato Chips with Mussels, Olives and Piparras. There are field guides to the different tins, pairing suggestions and notes on buying well, so you know what you are reaching for.
Named a Bon Appétit Best Cookbook of Spring 2023 and a WIRED Best Cookbook of 2023. It goes very well with a few of our José Gourmet and Fangst tins.
- Hardcover, 192 pages, 6 x 8 in
- Full-colour photographs and illustrations
- Published by Chronicle Books, 2023
About the author
Anna Hezel is a food journalist whose work has appeared in the New York Times, Bon Appétit, GQ, the Wall Street Journal, Eater and Food52. She was an editor at TASTE and Epicurious, wrote Lasagna: A Baked Pasta Cookbook, and lives in Brooklyn.
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The cookbook for people who have started buying tinned fish faster than they can eat it. Anna Hezel's Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados has more than 50 recipes, from no-fuss snacks to fresh salads, hearty mains and no-recipe ideas for nights when dinner is a tin and a fork.
Expect things like Sardine Curry Puffs, Canned Clam Garlic Bread, a Triple Pickle Smoked Salmon Butter Sandwich, Mac and Mack(erel), and Vermouth Hour Potato Chips with Mussels, Olives and Piparras. There are field guides to the different tins, pairing suggestions and notes on buying well, so you know what you are reaching for.
Named a Bon Appétit Best Cookbook of Spring 2023 and a WIRED Best Cookbook of 2023. It goes very well with a few of our José Gourmet and Fangst tins.
- Hardcover, 192 pages, 6 x 8 in
- Full-colour photographs and illustrations
- Published by Chronicle Books, 2023
About the author
Anna Hezel is a food journalist whose work has appeared in the New York Times, Bon Appétit, GQ, the Wall Street Journal, Eater and Food52. She was an editor at TASTE and Epicurious, wrote Lasagna: A Baked Pasta Cookbook, and lives in Brooklyn.
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Tin to Table Cookbook by Anna Hezel
$30.00
Tin to Table Cookbook by...
$30.00
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