The Hog Island Book of Fish & Seafood | John Ash martexin From slow smoked barbecue ribs

From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners

Emulsify a quarter-sized dollop in your hands and work through towel-dried hair for optimal texture and control

and effortlessly manageable

• Take your regular size for the intended fit

Chondrus Crispus Extract

The Hog Island Book of Fish & Seafood | John Ash martexin From slow smoked barbecue ribsA Food & Wine Best Cookbook of the Year From James Beard Awardwinning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more. Foreword by Stuart Brioza