Ned Bell
Ned Bell is the cook, writer, and advocate behind Chefs for Ocean, which he founded in 2014. Ned is passionate about creating globally inspired dishes crafted with locally grown ingredients with an emphasis on sustainable seafood. His community-focused life is firmly based on the health and wellness of his home, his country, and the world through extraordinary life experiences. As the father of three sons, Ned is dedicated to inspiring Canadians to become part of the solution for healthier oceans for today's children and generations to come. Ned has earned numerous accolades, including Canada's 'Chef of the Year' at Food Service and Hospitality magazine's 2014 Pinnacle Awards. He currently lives in Vancouver, BC.
Books (1)
Synopsis:
Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before - and the Pacific Coast is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You'll find tacos, fish burgers, chowders, and sandwiches- the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night - as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.
Reviews
“Ned’s first cookbook Lure features a set of sustainable seafood recipes that are accessible, well considered and, most importantly, delicious.” – Michael Cimarusti, Michelin-starred chef of Providence
“Ned Bell is one of that laudable cadre of young chefs who has taken the trouble to learn not only the names of his farmers but also his fishers. If, like me, you’re committed to sustaining the health of the oceans, you’ll grab this book that shows you how to cook all the responsibly-harvested gifts of the sea.” – Tom Douglas, American executive chef, restaurateur, author, and radio talk show host.
“I’m going to go out on a limb and suggest that Lure is the most important cookbook of the year, if not the decade.” – Tim Pawsey, Hired Belly
“Lure is at once a cookbook, coffee table showpiece, and educational manual. With straightforward recipes and a digestible approach to ocean sustainability, Lure is a beautiful and accessible guide for the conscientious cook.” – NUVO Magazine
“It should come as no surprise that Lure, his first cookbook, co-written with ace writer Valerie Howes, is just wonderful too. It’s a beauty of book—bright, full of gorgeous imagery and laid out in an attractive easy-to-understand style” – BC Living
Additional Information
304 pages | 9.14" x 9.99"
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