As an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring. Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic & Clam Chowder; New England Salmon Cakes; and Apple, Cheddar & Tuna Melt; and try out imaginative new recipes such as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat. This cookbook is perfect for students, those on a budget, or those with time constraints, but it's also a sea-worthy companion for any home cook with a pantry. Elevating canned seafood to new and delectable heights, Tin Fish Gourmet proves that there is life after tuna casserole. The foreword is by Michel Roux, whose restaurant Le Gavroche was the first in the United Kingdom to receive three Michelin stars. Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry. Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a bookshop in Vancouver dedicated to the culinary arts. Michel Roux is a French-born chef living and working in the United Kingdom. His restaurant Le Gavroche, which he founded with brother Alain in 1967, was the first in the UK to receive three Michelin stars. He is now proprietor of the Waterside Inn, a three-Michelin-starred restaurant in Bray, outside of London. An attractive design, appealing photos and new chapters and recipes for tinned fish and shellfish, such as salmon, tuna, clams, oysters, shrimp, crab, sardines and mackerel, makes the new edition of Tin Fish Gourmet even more appealing than the first. - Victoria Times Colonist A cookbook with easy, imaginative recipes using tinned fish ... The added bonus is McIntosh's charming personality on the pages; you feel her presence, encouraging you to enjoy the cooking process. - Vancouver Sun Tin Fish Gourmet has been re-released to the delight of time-pressed chefs everywhere. Imaginative recipes transform humble tins of oysters, tuna, mackerel and more into mouth-watering dishes. Find classic staples and inventive offerings alike, ranging from tuna casserole to clam and fontina pizza. Gorgeous colour photos and a stamp of approval from three-star Michelin chef Michel Roux make this the perfect fishy find. - Where Vancouver Tin Fish Gourmet has been re-issued with striking photos and fabulous new recipes ... The recipes were created by a professional chef and seasoned home cook (yes, Barbara-jo) promising pleasure with a can opener in much the same way that I feel with a corkscrew. Anticipation. - Huffington Post This innovative, if somewhat daring, cookbook features ideas not only for tinned tuna and salmon but also for other more interesting seafood like oysters, prawns and crab. There are sophisticated versions of traditional dishes as well as contemporary recipes like clam & Fontina pizza, and shiitake mushrooms stuffed with crabmeat. This is a well written and designed book and I will be trying some of its recipes. - The London Foodie (UK) Barbara-jo McIntosh: Barbara-jo McIntosh is an award-winning food professional with over twenty years' experience in the food and hospitality industry. She owns owns Barbara-Jo's Books to Cooks, a cookbook store in Vancouver, and is also author of "reat Chefs Cook at Barbara-Jo's."