BOOKS & PRESS
“AT LAST a chance to thank you for all the lessons and hundreds of fantastic meals from your books. I have cooked through them all. I was originally trained at the Ritz in Paris, cooked with Julia Child, Schooled in the Middle East and Asia. But you are the best! At 76, I am still thrilled by your cooking and your exquisite sense of flavor combinations. Thank you so much.” – Brynn Bruijn, March 2020
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder.
Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, curing—along with illustrated techniques like shucking oysters, opening clams, and filleting fish, this authoritative cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.
The Hog Island Book of Fish & Seafood is a master class from an award-winning chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.
Cooking Wild: More than 150 Recipes for Eating Close to Nature
To eat wild foods, you needn’t crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn’t mean that wild foods aren’t worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins.
Culinary Birds
John has teamed with James Fraioli on a comprehensive new cookbook about our feathered friends. It will include recipes from around the world along with important information about how to shop for the right ingredients which is a continuation of John’s “Earth to the Table” philosophy.
“Culinary Birds” won the 2014 James Beard Award!
Purchase from Copperfields (local bookseller) | Purchase from Amazon
John Ash Cooking One On One, Private Lessons from a Master Teacher
by John Ash with Amy Mintzer, published by Clarkson Potter
Winner of the 2005 James Beard Foundation Award
This book is based upon John’s years of teaching home cooks and will, in an entertaining way, provide building blocks to create great tasting simple meals at home.
John Ash’s Wine Country Cuisine
by John Ash with Sid Goldstein, published by Chronicle Books
Winner of the Julia Child “Cookbook of the Year” from the IACP
This book was nominated by both the James Beard Foundation and the International Association of Culinary Professionals and was winner of the Julia Child “Cookbook of the Year” from the IACP in 1996. Completely revised and expanded in 200
American Game Cooking: A Contemporary Guide To Preparing Farm-raised Game Birds And Meats
Farm-raised game is becoming more readily available, and this cookbook shows how to make the most of it. There are good explanations, with recipes, of relevant cooking techniques, and separate chapters on various types of farm-raised game, each featuring one classic preparation and a number of more contemporary dishes, including many recipes from chefs around the country. Game and wine have a natural affinity, and the authors–both are food authorities, associated in different capacities with Fetzer Vineyards–also include (generic) wine suggestions for each dish.