Seafood Simple: A Cookbook
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- $18.99
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- $18.99
Publisher Description
IACP AWARD FINALIST • NEW YORK TIMES AND GLOBE & MAIL BESTSELLER • The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes for preparing incredible fish at home.
“I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.”
In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.
Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.
Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.
PUBLISHERS WEEKLY
"I hope as this book inspires you to cook with confidence, you will come to approach seafood with joy, and, most important, with love," writes chef Ripert (Vegetable Simple), who co-owns the Michelin-starred seafood restaurant Le Bernardin, in this exceptional guide. Through clear photos and step-by-step instructions, Ripert teaches readers important prepping techniques, such as how to fillet a flatfish and how to shuck clams, as well as basic cooking techniques, including how to properly set up a broiler rack (for every half inch of thickness, the fish should be about two inches away from the heat source). Each chapter focuses on one of nine "core techniques used to prepare almost any kind of seafood," including raw, steamed, fried, and preserved. Salmon poké, grilled branzino with citrus-flavored extra-virgin olive oil, poached skate with brown butter, and deep-fried crab cake sandwiches all equally appeal. Ripert's modest tone ("this dish may look sophisticated and complicated, but it is deceptively simple," he says of the salmon wrapped in collard greens with beurre rouge), easy-to-follow instructions, and numerous options for ingredient substitutions will boost confidence among home cooks. This is a must-have for any seafood enthusiast.
