Seafood Simple
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The chef of the internationally renowned Le Bernardin shares more than 80 recipes for uncomplicated seafood dishes.
Featuring a wide range of fish and shellfish, Seafood Simple demystifies seafood cooking with recipes that don’t require split-second timing or profound kitchen skills. Recipes are arranged by cooking method, with chapters on curing, steaming, poaching, frying, baking, sauteeing, broiling, grilling, and preserving. Each chapter begins with helpful technique instruction, too.
Those for whom seafood cooking has always seemed mysterious will find many approachable, easy-to-execute dishes which are fully-flavored. For instance:
- One-pot Halibut-mushroom casserole
- Baked Salmon with herb-infused olive oil
- Italian-style red wine fisherman’s stew
- Swordfish with chimichurri
It’s hard to imagine a better guide to cooking seafood than Eric Ripert, who forgoes restaurant-style elaborate preparation in favor of practical good cooking you can employ in your own kitchen.
Hardcover. Color photographs throughout.
