The Hog Island Book of Fish & Seafood | John Ash martexin Emulsify a quarter-sized dollop in

Emulsify a quarter-sized dollop in your hands and work through towel-dried hair for optimal texture and control

with the same 5" high-top design

Beveled & Waxed Edges

Vegan & Cruelty-free

From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners

The Hog Island Book of Fish & Seafood | John Ash martexin Emulsify a quarter-sized dollop inA Food & Wine Best Cookbook of the Year From James Beard Awardwinning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more. Foreword by Stuart Brioza