In her new cookbook, Tin to Table, food journalist and Epicurious editor Anna Hezel shares a whole ocean’s worth of ideas for cooking and entertaining with tinned seafood. Pick up your copy in the form of this bundle/gift pack, and you’ll get a hand-picked assortment of Hezel’s favorite tins for turning into smoky, creamy party dips, pickle-packed sandwiches, and more.
Here’s what comes in the box and why Anna chose it:
- Tin to Table: More than 50 recipes for tinned fish newcomers and a-fish-ionados alike
- Jose Gourmet Smoked Trout Fillets in Olive Oil: One of the most delicate smoked trouts on the planet, and a must-have for your next party batch of smoked trout dip (goes great with a bag of potato chips and a bottle of Champagne).
- Olasagasti Bonito del Norte in EVOO: This juicy, meaty bonito del norte will seriously upgrade your next niçoise (or just enjoy it from the can with a crusty baguette, an amazing jar of harissa, and some olives.
- Matiz Mussels: These jewel-like mussels come in a punchy paprika-spiked vinaigrette that you might be tempted to drink (or at least drizzle over a bowl of chips).
- Ati Manel Sardines in Olive Oil: These are a classic, done well. Throw them into a garlicky fennel pasta or add them to your next desk lunch salad.
- Wildfish Cannery Smoked King: Faintly sweet and wonderfully smoky, this one is a favorite for packing into focaccia sandwiches full of pickled vegetables and fresh herbs, or enjoying over steamed rice with lots of furikake.
Items may be substituted with items of similar kind and value if the above are unavailable
