Often dubbed “the father of wine country cuisine” Californian chef John Ash opened his first restaurant in 1980, beginning his influential journey as a pioneer of local, seasonal cooking. Newly added to ckbk, his 2023 book The Hog Island Book of Fish & Seafood: Culinary Treasures from our Waters is the latest of his books to focus on his sustainably-minded approach to sourcing and preparing delicious food.

In celebration of it joining From the Earth to the Table, and Cooking One on One on the ckbk shelves, Ramona Andrews spoke to John about his award-winning cookbooks, his work as chef and culinary educator, and a food philosophy that centers simplicity and quality. The Hog Island Book of Fish & Seafood is all about understanding the ingredient, and tackling it with the minimum fuss and maximum confidence.

There is a comprehensive front section on how to buy, store and prepare seafood, as well as over 250 recipes.

Try Grilled Squid Noodle Salad with Mango, Cabbage, and Cucumber, or San Francisco favorite Cioppino – a flavorful fish stew brought to the city by early Italian fishermen. To find out more about the man and his cooking, read our feature interview.