Tide to Table is the debut cookbook from James Beard-recognized Chef David Standridge and sommelier Kathleen Standridge, the husband-and-wife team behind The Shipwright’s Daughter in Mystic, Connecticut, named one of The New York Times’ 50 best restaurants in America. Four years in the making and published by Rizzoli, it’s a love letter to the New England coast and a new way of thinking about seafood: cook what the ocean actually gives you.
Inside you’ll find 90+ recipes built around underloved, abundant, and bycatch species. The fish that keep local fishermen on the water and the ocean in balance, alongside the stories of the fishermen, farmers, and oyster growers who bring them to shore. It’s more than a recipe collection: a full technique section walks you through breaking down these ingredients yourself, from butchering whole fish to processing kelp, green crabs, and more, the skills to cook confidently from whatever the tide brings in.
Praised by Eric Ripert, Dorie Greenspan, Tom Colicchio, Andrew Zimmern, Michael Anthony, and Rozanne Gold.
Available March 9, 2027 — pre-order now at www.tidetotablecookbook.com
Catch the Tide to Table Dinner Series, a nine-city national tour presented by OpenTable, spring 2027. Details coming soon.
Follow along: @tidetotablecookbook @chefdavidstandridge @kathleenstandridge @shipwrightsdaughter
Visit The Shipwright’s Daughter: www.shipwrightsdaughter.com
A Different Way to Cook Fish
DAVID STANDRIDGE JAMES BEARD AWARD · BEST CHEF NORTHEAST 2024
Tide to Table is a comprehensive guide to whole-fish butchery, sustainably sourced seafood, and zero-waste coastal cooking, built around a simple but radical idea. Rather than telling fishermen what to catch, David tells them how much fish he needs and builds around whatever they bring in. That philosophy — of cooking what the sea actually offers, bycatch and all — is what this book teaches you to do at any level, in any kitchen.
WHAT’S INSIDE
Part One: Laying the Foundation
An in-depth guide to sustainability, sourcing, and the tools and techniques of whole-fish butchery, with step-by-step photography designed to help develop the confidence and skills to cook like a professional.
Part Two: The Recipes
Over 50 recipes organized across Regenerative Ocean Farming and Wild Fish, Bycatch & Shellfish, each labeled simple, intermediate, or involved. From Roasted Oysters with Chili-Kelp Butter to Fish Tots with Parsley Remoulade to Yellowfin Tuna Wellington. Woven throughout are the stories of the fisherfolk, farmers, and harvesters who bring seafood from tide to table, photographed by Lisa Nichols.
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