Becky Selengut Good Fish Book Signing

Good Fish provides home chefs with everything they need to know about preparing sustainable seafood to satisfy their stomachs. The recipes are divided into three sections: Shellfish, Finfish, and Littlefish & Eggs. For each seafood species, she addresses the best season, how it was raised and harvested, buying tips and more.  

BECKY SELENGUT is a graduate of William Smith College and the Seattle Culinary Academy where she was awarded Outstanding Culinarian of the Year. Selengut has worked on two PBS cooking shows, cheffed on a yacht tour of the Inside Passage, and taught cooking to immigrants and refugees and found them work in the food industry. Selengut has had stints at La Medusa and La Spiga, and spent three years at the nationally acclaimed restaurant The Herbfarm in Woodinville, Washington. In 2004 she started Cornucopia and in January 2006 she founded the website Seasonal Cornucopia. Selengut is a co-author of The Washington Local and Seasonal Cookbook, a freelance writer for Seattle Homes and Lifestyles and Edible Seattle, and runs the blog Chef Reinvented.

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