For their book entitled Fish Tales, Bart van Olphen and Tom Kime have been awarded the top prize for ‘Best Sustainable Food Book in the World’ at the Gourmand World Cookbook Award in Paris.
The work, published by Kyle Cathie in conjunction with the Marine Stewardship Council (MSC), highlights sustainable fisheries and the coastal communities they support. The book also inspires readers to get cooking with sustainable seafood, with Tom Kime’s delicious recipes, beautifully photographed.
The fisheries featured in Fish Tales have all been certified against the MSC environmental standard for sustainable fishing. Products originating from these fisheries are eligible to bear the blue MSC ecolabel, telling customers that the seafood they are choosing is traceable to a well-managed, sustainable source.
Bart van Olphen became interested in sourcing sustainable seafood as a seafood entrepreneur in Amsterdam, and, in 2007, his store Fishes became the first retailer in Europe to be certified against the MSC Chain of Custody traceability standard.
Tom Kime is an internationally-renowned chef, with a personal mission to use his love of food and fine cooking to educate consumers about sustainability.
source: MSC
Showing posts with label books. Show all posts
Showing posts with label books. Show all posts
Wednesday, March 9, 2011
Monday, February 1, 2010
Shrimp: The Endless Quest for Pink Gold
In Shrimp: The Endless Quest for Pink Gold (FT Press Science, ISBN-13: 9780137009725, $24.99, hardcover, 272 pages, January 2010), renowned nature writers Jack Rudloe and Anne Rudloe reveal a hidden history that has spanned millennia, the book uncovers the stories and the heritage behind centuries of shrimping all around the world.
The all time high in demand is creating problems, however. Once an expensive dish, shrimp has become easily accessible to almost all consumers, but the result may be adversely impacting the sea.
“Because of aquaculture, and modern shrimp trawlers people are eating more shrimp than ever,” state the Rudloes. “That is causing huge changes for the marine environment, endangered species, and the ocean’s water quality, potentially changing the lives of thousands of people around the world who make their living on shrimp.”
Check out excerpts from Shrimp http://www.ftpress.com/store/product.aspx?isbn=0137009720
The all time high in demand is creating problems, however. Once an expensive dish, shrimp has become easily accessible to almost all consumers, but the result may be adversely impacting the sea.
“Because of aquaculture, and modern shrimp trawlers people are eating more shrimp than ever,” state the Rudloes. “That is causing huge changes for the marine environment, endangered species, and the ocean’s water quality, potentially changing the lives of thousands of people around the world who make their living on shrimp.”
Check out excerpts from Shrimp http://www.ftpress.com/store/product.aspx?isbn=0137009720
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