Tin to Table Fancy, Snacky Recipes for Tin-Thusiasts and A-Fish-Ionados Buch von Anna Hezel

„From the sparkling waters of the Mediterranean and the salmon smokehouses of Alaska to the deep blue sea floors of Spain comes a world’s worth of flavorful meal inspiration that is always at hand. Tin to Table cracks open the secrets of tinned seafood to teach you how to whip up quick, healthy-ish snacks and meals. With over 50 recipes for everything from salads to dinner and creative no-recipe recipes, this rich guide will help you bring more tasty, sustainable, simple seafood to your plate“– Über den Autor Anna Hezel is the senior editor ofEpicurious and the author of Lasagna: A Baked Pasta Cookbook. Her work has been featured in the New York Times, Bon Appétit, GQ, Rolling Stone, the Wall Street Journal, Eater, Food52, Lucky Peach, and more. She lives in Brooklyn, New York.