Tin to Table
Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados
by Anna Hezel
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Pub Date 18 Apr 2023 | Archive Date 17 Apr 2023
Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals.
From the sparkling shores of the Mediterranean to the salmon smokehouses of Alaska and the deep blue coves of Spain and beyond, tinned seafood offers a world’s worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you’re enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare, including:
- Triple Pickle Smoked Salmon Butter Sandwich
- Canned Clam Garlic Bread
- Sardine Curry Puffs
- Caesar Popcorn (Negronis optional!)
- Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs
- Vermouth Hour Potato Chips with Mussels, Olives, and Piparras
- Mac and Mack(erel)
Anna Hezel uses her keen food wisdom to help you discover tasty meal inspiration and navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime.
TINNED FISH MANIA: These canned goods aren’t just for survivalists—they’re luxury imports, souvenirs, and collectibles. We’ve reached an age, as Eater has pointed out, where Americans are willing to spend $45 on a tiny tin of conservas (as they’re often called in Spain and Portugal) to snack on while they sip their wine. Bon Appétit is suggesting them as all-purpose stocking stuffers. Tinned, canned, jarred, preserved: these sea creatures are a pantry must-have. And Tin to Table shows you how to use them all!
Available on NetGalley
Average rating from 15 members
Tinned Fish is the "It Girl" right now which means a lot of people have things to say about it. Tin to Table is the most informative and interesting book on Tinned Fish I have seen to date. The photography is gorgeous, the guidance is accessible, and the recipes are truly inspiring. The concept, fancy snacky recipes for tin-thusiasts and a-fish-ionados, is super fun and I love that they are celebrating the tin.
-Straight out of the Can: quick sauces, vinaigrettes, etc. that can zing up any fish from a can
-Snack Time: a few things that stand out are savory anchovy & tarragon shortbread, spicy tuna kimbap, and whipped potato cod dip
-Salads: late summer niçoise with fresh corn & cherry tomatoes and marinated french lentil & smoked trout salad are top of my list!
-Sandwiches: the konbi tuna fish sandwich on milk bread!!!!
-The Main Attractions: bucatini with sardines & caramelized fennel - yum!
Love this book and can't wait to get a physical copy. A perfect gift! Thank you to Netgalley and Chronicle Books for the ARC - Tin to Table is out now!
An entire book with ideas for eating out of the tins in your pantry? Yes please!
When I moved to Spain, I was amazed at the breadth and quality of canned fish available. There are even restaurants that just serve tinned food. I became a true believer.
This lovely little book is filled with clever ideas and truly fantastic recipes. I read an advance review copy, but you can bet that I will be buying a physical copy the moment it is released.
The author also provides recipes for sauces and dips that go well with canned fish, and numerous delicious, international recipes that incorporate canned foods.
The author provides information about the kinds of tinned fish to look for, how to store them, how to eat them. She understands the essential flavor profiles, and knows in her heart that there is nothing that can beat a high-quality canned mussel served on a good, olive oil potato chip!
Beautifully designed, and fun to read, I can't rave enough about this delightful book.
Thanks to the publisher and Netgalley for an early review copy of this book. Yum!
This book is an interesting cookbook with over 50 recipes offering an ocean of knowledge and cooking inspiration by using straight out of the can or using them as a base for fancy dinner party fare, including:
Triple Pickle Smoked Salmon Butter Sandwich
Canned Clam Garlic Bread
Sardine Curry Puffs
Caesar Popcorn (Negronis optional!)
Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs
Vermouth Hour Potato Chips with Mussels, Olives, and Piparras
Mac and Mack(erel)
Use this cookbook to help you discover tasty meal inspiration and navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime. These canned goods aren’t just for survivalists—they’re luxury imports, souvenirs, and collectibles. This unique guide covers a wide variety of tinned seafood rather than focusing solely on a single ingredient such as sardines or salmon. Full-color photographs showcase mouthwatering dishes while playful illustrations round out the fun foodie vibe throughout. Perfect for: Home cooks, college students, picnickers, and seafood lovers. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. I would like to thank NetGalley and Chronicle Books for a copy for an honest review.
Wow! Anna Hezel really puts canned seafood in a different light! There is an “ick!” reaction with a lot of people when you mention anchovies or sardines or canned clams, even though they are super easy and nutritious additions to anyone’s diet. Lots of innovative recipes and a component-style approach will have you rethinking your next trip to the grocery. Also…ATTENTION all charcuterie lovers and party boards! I can’t wait to take these recipes on the road with a good dinner party and my wood serving boards!
Thank you, NetGalley!
I will go back to this book over and over! What a niche cookbook that is so needed! I love canned fish and it’s a staple in my pantry but the only thing I know how to do with it is add Mayo and celery and make Tunafish! The recipes look delicious and I love the brand recommendations for each type of canned fish - so helpful! I also like the helpful info about things I wonder about - like the health benefits and lots of useful info on mercury in fish. Chronicle Books - thank you! Go get this one!
I grew up loving canned fish tuna ,salmon ,sardines ,sardines in tomato sauce ,this book was a delight for me.So many delicious recipes to try an assortment of fish .I will be buying and trying these recipes will also be gifting to my canned fish loving friends.#netgalley #chroniclebooks
When I first read about, TIN TO TABLE: FANCY, SNACKY, RECIPES FOR TIN-THUSIASTS AND A-FISH-IONADOS, I had to check it out. My experience with canned fish is tuna sandwiches. My mother enjoyed canned salmon, and sardines. So, I thought, let me see if I can expand beyond tuna. No. I can’t and won’t.
Author Anne Hezel sure did her research on tinned fish. The first 40 pages cover everything from an introduction, varieties of fish that come in tins, and a few items to eat along with them.
On to the recipes. You’ll find recipes to go with, straight out of the tin fish, like . . . Pickled Shallots, Chili Crisp, Butter Spirals, and Perfectly Dressed Herb Salad. Snacks such as . . . Baked Clam Dip with bacon & Green Onions, Caesar Popcorn, Pan-Fried Sardines with Salsa Verde, and Smoked Mackerel Onigiri. There are also include a salad idea, sandwiches, and entrees. I’m not going to go into naming any of those. I think you get the idea.
I wasn’t thrilled with this cookbook. I was hoping to discover some new to me canned fish dinners. As I said that the beginning, no. I found nothing that won me over. Not even the photos. If you have ever read any of my cookbook reviews, you know I love lots of color photos. TIN TO TABLE was a mix of photos and illustrations. In this particular book, the photos turned me off of eating any of the dished shown. Photographed in what I can only call “70’s inspired” style, the food simply wasn’t appealing.
As I said, the author must have done a lot of research because she really did cover a lot. A desire to eat any of the recipes may not come over me, but I did learn a lot about the subject.
My suggestion is, if you are tinned fish fan, give this book a try. If you aren’t, well, you may want to keep looking.
I enjoyed this cookbook even more than I thought I would. I love the aesthetic of the illustrations and the photos, and the recipes are pretty accessible and doable. I like the suggestions of what brands to buy as I know very little about tinned fish. I am excited to try some of the recipes and I will most likely be purchasing a copy.
Tin to Table is a beautiful book with a great variety of recipes and tips. The many uses & recipes for tin anchovies alone makes the book a great purchase. And 'The Perfect Tuna Salad' recipe is a great basic. This book has given me confidence to purchase and use different types of tinned seafood for quick and healthy meals. Plus all the unique recipes - beet pickled eggs, for example. Kudos to Anna Hezal for a great book!
This nice and colorful cookbook is all about canned fish. There are lots of recipes, gorgeous photos, and tips throughout the book. The recipes is separated in 5 parts: Straight out of the can, Snack time, Salads, Sandwiches and The main atractions. I received a free digital copy of this book from NetGalley in exchange for my honest review
I never thought someone would convince me to try canned fish. But here I am planning dishes to bring to parties from this book. The recipes are easy to follow and break down exactly what you need to know about cooking with canned fish. I definitely recommend this book!
Tin to Table was perfect for me, a person who appreciates the artwork on tinned fish, but has yet to delve under the tin. Hezel created a beautiful book that is full of gorgeous photographs and illustrations, helpful tips like, “What do I Really Need to Know about Mercury?” and recipes that are perfect for all levels of cooks and afishinados. I look forward to making Vermouth Hour Potato Chips and Late Summer Nicoise Salad when I entertain my friends in the warmer weather. Hezel’s Field Guide to Tinned Seafood answered many of my questions and curiosities, next time I head to the grocery store I am ready to explore the tinned seas!
This is both a great guidebook and cookbook for all the wonders of tinned seafood. Anna Hezel explains the many types of tins available to consumers, and builds a progression of recipes from straight out of the tin to condiments, dips and snacks and boards, salads, composed plates, and entrees. I liked how she builds on recipes from earlier chapters in later chapters for full meals and parties centered around tinned treasures from the sea!
This wasn’t a good book for me but I highly recommend it for people who love canned seafood or want to start. There are not a lot of photos and the ones there were are not at all my aesthetic. I was thinking they reminded me of 1970s cookbooks but then I had to revise that even further to maybe the 50s or 60s. Think lots of browns, mustard yellow and pea green. This is the first time I’ve ever felt that I wanted to make a recipe less after seeing a photo. Perhaps that’s in again? In any case, it’s not me.
Bezel goes into lots of details about the kinds of tinned seafood there are, what each is like, and how to use it. There is a variety of types of recipes from salads to snacks to main dishes and more. Nutritional information is not provided.
I read a temporary digital ARC of this book via NetGalley.
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