How to Cook the Finest Things in the Sea
Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish
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- $16.99
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- $16.99
Publisher Description
The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named a Best New Cookbook by the Los Angeles Times and Publishers Weekly.
Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way.
With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Sicilian Crudo to Crispy Gruyere Tuna Melts and Fish Baked in Paper. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood.
Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish.
PUBLISHERS WEEKLY
"The truth is that seafood ingredients are some of the easiest in the world to work with," asserts chef Kolender in this dynamic debut. A lengthy opening section provides advice for buying, handling, and storing fish and shellfish, advising home chefs that fillets wrapped in paper towels and placed in an airtight container can last up to four days in the fridge and that shrimp with any black spots shouldn't be purchased. The recipes themselves are organized by cooking method, starting with a "Chilled, Raw, and Marinated" chapter that features scallop tostadas, mussels on the half shell, and spot prawn aguachile. A chapter on fried fish and sandwiches (dubbed "Breaded and ‘Bread'-ed") includes blackened mahi mahi sandwiches, lobster rolls, and cornmeal-crusted triggerfish. The "Stovetop" chapter showcases clam chowder, shrimp scampi, and other staples, as well as regional fare from Kolender's native South Carolina, including low-country fish stew, and crab rice. Throughout, helpful step-by-step instructions with illustrative photos demystify intimidating seafood prep techniques, such as how to clean soft-shell crabs and how to shuck oysters. This confidence-boosting volume will excite beginners and veteran home cooks alike.
