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Book cover of 'The Magic of Tinned Fish' with food images and title text.
Collection of vintage-style canned fish labels on the left, with a webpage layout on the right.
Steak on a plate with text about cast-iron rib-eye steak and anchovy butter
Pasta dish with a bottle of wine on a table, next to a recipe card.
Salad with mackerel, green beans, and tomatoes on a blue surface with text on the side.
Plated dish with toasted bread topped with vegetables on a dark surface
Book titled 'The Magic of Tinned Fish' by Chris McDade on a white background
Book cover of 'The Magic of Tinned Fish' with food images and title text.
Collection of vintage-style canned fish labels on the left, with a webpage layout on the right.
Steak on a plate with text about cast-iron rib-eye steak and anchovy butter
Pasta dish with a bottle of wine on a table, next to a recipe card.
Salad with mackerel, green beans, and tomatoes on a blue surface with text on the side.
Plated dish with toasted bread topped with vegetables on a dark surface
Book titled 'The Magic of Tinned Fish' by Chris McDade on a white background
Book cover of 'The Magic of Tinned Fish' with food images and title text.
Collection of vintage-style canned fish labels on the left, with a webpage layout on the right.
Steak on a plate with text about cast-iron rib-eye steak and anchovy butter
Pasta dish with a bottle of wine on a table, next to a recipe card.
Salad with mackerel, green beans, and tomatoes on a blue surface with text on the side.
Plated dish with toasted bread topped with vegetables on a dark surface
Book titled 'The Magic of Tinned Fish' by Chris McDade on a white background

The Magic of Tinned Fish

$24.95

Named one of The Best Cookbooks of 2021 by The New York Times

“Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.”
—Publishers Weekly

TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets. Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish. Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.

Language: English

Print Length: 208 pages

9.7 × 7.4 × 0.7 inches

Pairs well with

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