The fishwife cookbook Delightful tinned fish recipes for every occasion

For this wonderful collection, Millstein, cofounder of Fishwife Tinned Seafood Co., teams up with recipe developer Gonzalez to celebrate the versatility of tinned fish. Enticing recipes are organized by occasion: the chapter titled "In Front of the Fireplace," for example, offers a foil dinner with chili crisp salmon perfect for a cold winter's night, while "Summertime" features a refreshing heirloom tomato, nectarine, whipped ricotta, anchovy, and basil salad. Options for serving a crowd include sardine fritto misto with charred lemon and aioli, and a caramelized onion anchovy tart. Equally enticing are meals for one, such as a sardine and marinated zucchini sandwich. With potato, caramelized onion, and trout hash for breakfast and grilled cheese with pesto and anchovies for a late-night snack, Millstein and Gonzalez prove that tinned fish can hit the spot at any time of day. Most of the recipes come together quickly and easily, and the authors also share handy make-ahead tips (sardine tapenade can be stored in the fridge for up to a week and actually tastes better if made in advance). Gorgeous photography and adorable illustrations make this an ideal gift for home cooks who love seafood. Agent: Michele Crim, Miller Bowers Griffin Literary. (Feb.)

Millstein, cofounder and CEO of the Fishwife Tinned Fish Company, has written an accessible and celebratory tribute to tinned fish, showcasing the versatility and long shelf life of these popular vessels for seafood. The book sings the praises of the industry and peeks inside the global locations of canneries that prepare and package for brands. After pantry staples and easy building blocks to have on hand to use in the recipes, each section focuses on a different season, situation, or occasion, such as summertime, Sunday mornings, and winter comfort foods. The illustrations reflect the company but expand to grace the pages of the book with whimsy. Includes recipes for quick lunches and snacks, classics with a twist like the tuna melt, and a mouthwatering Niçoise salad sandwich. Each recipe makes the most of seasonal ingredients, plus inventive suggestions for salads and formal dinner offerings using tinned tuna, smoked salmon, oysters, anchovies, and more in ways that boost confidence. VERDICT This well-rounded book on the many uses of tinned fish is sure to delight cooks new to this form or long term aficionados.--Ron Block