4252 Fremont Ave N, Seattle (206) 397-4271 Open by appointment only
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Hank Shaw

Hank Shaw:
Virtual Author Talk: Hook, Line, and Supper

at Live on Zoom

We are thrilled to host Hank Shaw to discuss his newest book, Hook, Line, and Supper. He will be joined in conversation by April Vokey.

How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature.

This author talk is FREE, but you can support it by purchasing a copy of the book here. Thank you!

About the Authors & Interviewer

Hank Shaw is a former restaurant cook, has caught fish and dug clams for a living and, after 18 years as a political reporter for newspapers ranging from New York to Virginia to Wisconsin, Minnesota and California, he now pays the bills writing cookbooks, fishing, foraging and hunting. He has written five cookbooks, including Hook, Line, and Supper. As a food writer, his work has been published in Food & Wine, Petersen’s Hunting, Garden & Gun, Organic Gardening, The Art of Eating, Field and Stream, Sactown and several other publications. He was profiled in the March 2009 issue of Field & Stream magazine for his wild game cookery. Hank was the consulting editor of both the wild game and the fish and seafood sections of the latest edition of the classic, The Joy of Cooking. He has been featured on Andrew Zimmern’s “Bizarre Foods America,” Steve Rinella’s “Meateater, ” Mike Rowe’s “Somebody’s Gotta Do It” on CNN, Scott Leysath’s “The Sporting Chef”, and the Joe Rogan Experience.

April Vokey is a FFF certified casting instructor, a fly-tying instructor, traveling speaker and an eternal student of life, love, and conservation. She began her guiding career on the Fraser and Harrison rivers for sturgeon and salmon, but left after several season to found her own guiding operation, Fly Gal Ventures, in 2007 at age 24. Her writing has appeared in numerous industry leading publications including Fly Fisherman, Fly Rod & Reel, and Fly Fusion magazines. In July 2012, April became the first fly angler to be featured in Outside magazine for their “XX-Factor” segment. She is in the process of authoring her first book. April has been featured on the Outdoor Channel’s Buccaneers and Bones series, 60 Minutes Sports, The Steve Harvey show, Discovery Channel’s Refined, Discovery’s/OLN’s Close Up Kings, and WFN’s Fly Nation TV. Most recently, Vokey proudly wrote and hosted her own exclusive series, ShoreLines with April Vokey, as shown on the World Fishing Network. She has since branched out with her podcast, Anchored with April Vokey, an uncensored series dedicated to archiving the stories and personalities from some of fly-fishing’s most influential people. It evolved into Anchored Outdoors in January, 2020. In 2013, April chose to pursue her passion for saltwater species (and a blue-eyed Aussie bloke), and therefore surrendered her Canadian winters for Australia’s & New Zealand’s summers.  She now resides in Canada for six months of the year, and in Australia for the other six.  Her dog, Colby, travels with her between countries, keeping her safe from grizzlies and kangaroos alike.

About the Book

Quite possibly the only fish and seafood cookbook you’ll ever need, from the author of the award-winning website Hunter Angler Gardener Cook.

So many people get all tense when faced with a piece of fish or a bag of shrimp. It’s understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn’t cheap. You don’t want to mess things up. Hook, Line and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market.

Rather than focusing on specific species, Hook, Line and Supper zeroes in on broad, widely applicable varieties of fish – both freshwater and salt – that can substitute for each other, and clearly and carefully provides master recipes and techniques that will help you become a more competent and complete fish and seafood cook.

Hank Shaw, an award-winning food writer, angler, commercial fisherman and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You'll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw's global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce.

The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.

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