Great News! The Hog Island Book of Fish & Seafood is nominated for the James Beard Foundation Media Award in the Single Subject Category.
All of my cookbooks are available at Barnes and Noble, Amazon and your favorite bookstore.
Nominated for the James Beard Foundation Award
Food and Wine’s Best Cookbooks of 2023
Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder.
More than 150 Recipes
for Eating Close to Nature
To eat wild foods, you needn’t crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn’t mean that wild foods aren’t worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods.
Winner of the 2014
James Beard Award!
John has teamed with James Fraioli on a comprehensive new cookbook about our feathered friends. It will include recipes from around the world along with important information about how to shop for the right ingredients which is a continuation of John’s “Earth to the Table” philosophy.
Winner of the Julia Child “Cookbook of the Year” from the IACP!
In the companion volume to a forthcoming PBS series, one of California’s foremost chefs shows how to use California’s wines and produce in hundreds of delicious dishes. This book was nominated by both the James Beard Foundation and the International Association of Culinary Professionals and was winner of the Julia Child “Cookbook of the Year” from the IACP in 1996.
Includes Wine Suggestions for Each Dish
Farm-raised game is becoming more readily available, and this cookbook shows how to make the most of it. There are good explanations, with recipes, of relevant cooking techniques, and separate chapters on various types of farm-raised game, each featuring one classic preparation and a number of more contemporary dishes, including many recipes from chefs around the country. Game and wine have a natural affinity, and the authors–both are food authorities, associated in different capacities with Fetzer Vineyards–also include (generic) wine suggestions for each dish.
Winner of the 2005 James Beard Award!
This book is based upon John’s years of teaching both home and professional cooks and will, in an entertaining way, provide building blocks to create great tasting simple meals at home.
Chef John Ash 