Finally we have learned that food is best when produced on a small scale in accordance with the rhythms of our planet ... Warm and witty, Four Fish
takes this concept to the ocean. Seafood deserves the same kind of respect and political awareness as food from the land. Maybe more (Alice Waters, Chez Panisse )
We are lucky to have the exceptional journalist and writer, Paul Greenberg turn his attention to one of the greatest threats to our food supply, the depletion of the world's fisheries ... Greenberg will change the way you think about the fish you eat (Amanda Hesser, Food Columnist New York Times
If you've ever ordered salmon, if you've ever slurped a bowl of chowder, if you've ever sat down for sushi, Paul Greenberg's friendly and thoughtful book will lure you in, surprise you, probably shock you, and certainly make you think ... Read this book (Trevor Corson, Bestselling Author Of The Secret Life Of Lobsters And The Story Of Sushi: An Unlikely Saga Of Raw Fish And Rice )Four Fish
is not only the best analysis I've seen of the current state of both wild and farmed fish - it's a terrific read (Mark Bittman, Author Of How To Cook Everything And Food Matters )
Important and stimulating ... a necessary book for anyone truly interested in what we take from the sea to eat, and how, and why (New York Times Book Review
Greenberg writes with tremendous knowledge and passion to tell the engrossing story of the impact of history, geography and politics on our seafood, and offers a clear-eyed manifesto for the future of fish (FT
Paul Greenberg observes ... we are at a significant moment (Economist
Accessible and enlightening ... It's not Greenberg's way to preach; he's happier letting the facts speak for themselves (Observer
Required reading for anyone who eats seafood ...Greenberg is an unfailingly entertaining writer, and his book arms you with the information you need to make intelligent choices when you are confronted by the ... offerings at the fish counter (Atlantic
About the Author
Paul Greenberg has been fishing since childhood, and writing for The New York Times, National Geographic and GQ since adulthood. In 2005, his New York Times Magazine article on Chilean Sea Bass received the International Association of Culinary Professionals' award for excellence in food journalism. Greenberg has also received both a National Endowment for the Arts Literature Fellowship and a Food and Society Policy Fellowship.
Greenberg lives in Manhattan, New York, speaks Russian and French, and most recently went fishing off the Connecticut coast with his daughter this summer.