Chefs Andrew Zimmern and Barton Seaver are releasing their new seafood cookbook later this month. “The Blue Food Cookbook” is filled with hugely useful information on how to buy and store sustainable seafood, where to shop, types of seafood and how they might taste, pantry and equipment suggestions and cooking techniques. Then come the recipes—delightful and inspiring recipes that include but go beyond clam chowder, bouillabaisse and linguini with clam sauce to include a gorgeous butternut squash and mussel soup, scallop aguachile (inspired by San Diego chef Claudette Zepeda) and steamed black bass with ginger, garlic and scallions. I spoke with Zimmern for my new story for The San Diego Union-Tribune’s food section and he offered advice on making these dishes. You’ll want these recipes—they’re in my story. Hey, you’ll want the book!