COMING
2025
Sustainable seafood cookbook authored by Emmy and 4-time James Beard Award-winning Chef Andrew Zimmern,
and National Geographic Explorer and Sustainable Seafood Expert Barton Seaver.
Photography by Eric Wolfinger.
A meaningful collaboration of culinary and storytelling talents is set to captivate food lovers, cooks, good global citizens, and general cookbook readers in this groundbreaking cookbook on sustainable seafood.
With an expected publishing date of October 2025, “Hope in the Water: The Blue Food Cookbook” is more than a cookbook — it's a celebration of sustainable and ethical foods from the water. Along with Emmy and 4-times James Beard Award winner Chef Andrew Zimmern, National Geographic Explorer, award-winning chef, and sustainable seafood expert Barton Seaver, 2-times James Beard Award winner Eric Wolfinger is contributing images for the book, hailed by the New York Times as the “Annie Leibovitz of food photography”.
This cookbook seamlessly blends their unique voices, backgrounds, and styles. The result is culinary storytelling that offers practical solutions to our most existential issues related to what and how we eat, as well as recipes featuring many types of food from water, from seaweed to silverfish, amberjack to albacore. “Hope in the Water:The Blue Food Cookbook” will give readers a complete view of foods from the water to the plate, inspiring home cooks to make seafood ‘what’s for dinner’, tonight and into the future. In addition to a far-ranging selection of recipes, the book will show how seafood is part of a solution to pressing environmental, public health, and economic crises. Understanding how the ingredients we use for dinner impact planet, people, and communities is essential to good cooking in the modern era.
In “Hope in the Water": The Blue Food Cookbook” instructional and inspirational introductions are followed by a wealth of detailed information about how to identify great quality seafood, select items for a well-stocked pantry and a thorough overview of seafood preparation and cooking techniques. And then the fun really begins as we take readers on a global tour of delicious seafood dishes. Readers will gain increased confidence and competence in the cooking of seafood as well as an inspiration for greater community engagement with the people and places from which seafood comes.
Andrew Zimmern, author
Andrew is an Emmy and 4-time James Beard Award-winning TV personality, writer, and chef. As the creator, executive producer, and host of the Bizarre Foods franchise, MSNBC’s What’s Eating America, and a half dozen other programs, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create, and live with food. Andrew is a sought-after speaker on many topics, including restorative water farming. In his travels, he has seen firsthand the plight of our oceans and inland waters, its adverse impact on local communities, and the potential for restorative water farming of all kinds to boost local economies, regenerate marine habitats, and help feed a growing world.
More about Andrew can be found at www.andrewzimmern.com
Barton Seaver, author
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He had a celebrated career in restaurants and is an award-winning author and columnist. He has translated his leadership in the culinary world into multiple positions working in environmental and human health, including being an Explorer for the National Geographic Society, and Director of the Health and Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health.
He also founded Coastal Culinary Academy and the online training program, SeafoodLiteracy.com.
eric wolfinger, photographer
Eric Wolfinger is as soulful a visual storyteller as there is. Hailed by the New York Times as the “Annie Leibovitz of food photography,” he began in the kitchen before finding his calling behind the lens. Studio work for plated dishes, technique process shots, and ingredients will be done in his studio kitchen in Northern California. Eric will also be on location for filming of the Hope in the Water documentary series and will capture compelling portraits of harvesters, ecosystems, and traditional preservation and cuisine. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. He struck up a friendship with baker Chad Robertson, with whom he traded apprenticeships: bread for surfing lessons. As a baker, he’d arrived. Robertson eventually asked him to shoot his Tartine Bread book, which was nominated for a James Beard Award in 2011 for Best Cookbook Photography.
We can save the seas. And the seas can save us.