Description: From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled.
Brief description: Naomi Tomky writes about food and travel for Saveur, Fodor's, The Atlantic's CityLab, Vogue, Food & Wine, and other publications, and her writing appears in Lucky Peach All About Eggs and the 2017 Best American Food Writing anthology. She lives in Seattle, Washington.
Review Quotes: Eat Wild to Save Wild is shorthand for the importance of building an economy around our precious wild salmon and other PNW seafood. Ready for the next step? Seattle's 'homegrown' author Naomi Tomky is eager to show you how to perfectly and deliciously Cook Wild.--Tom Douglas, chef and owner, Tom Douglas Seattle Kitchen