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 that "will have you cooking fillets with pro-level precision on a Tuesday" (Epicurious)
"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.Author:
10.10h x 7.70w x 1.00dISBN:
9780593449523Review Citation(s): Booklist
10/01/2023 pg. 22Publishers Weekly
About the Author
Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three Michelin stars and has maintained a four-star rating from The New York Times for more than three decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d'Honneur, France's highest honor. He serves as a regular guest judge on Bravo's Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks and a New York Times bestselling memoir.