https://www.tidetotablecookbook.com/home daily 1.0 2026-06-23 https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/6d45449a-92b1-4af3-adf3-17c75bf22969/TtT_Cover_Web.png https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/67ee0cab-4913-4a88-a914-68eae407613b/David_Kathleen_Standridge_Kelp_Harvest.jpg https://www.tidetotablecookbook.com/book daily 0.75 2026-07-03 https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/6d45449a-92b1-4af3-adf3-17c75bf22969/TtT_Cover_Web.png https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/32c83d2f-297a-4e96-96f1-72ba095eb0d5/Tide_To_Table_Fish_Whiting.png https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/ba627868-46d7-4a2c-b772-9ed793e7d0b2/Tide+to+Table+Cookbook-V3-21.jpg https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/f9da8eeb-afbf-4405-914e-050e0c3be358/Tide+to+Table+Cookbook-V3-29.jpg https://video.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/8cb9f50f-6ddf-48de-a144-2e62628f6e79/playlist.m3u8 https://images.squarespace-cdn.com/content/v1/6a1e169f018d26741b9c88ca/23ceca26-366a-434b-9519-e95829be0dbf/TideToTable_CTA_Card.png Tide to Table — A Cookbook by James Beard Chef David Standridge & Kathleen Standridge 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. 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