Seafood Simple: A Cookbook
NEW YORK TIMES BESTSELLER • IACP AWARD WINNER • 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.
1142968261
Seafood Simple: A Cookbook
NEW YORK TIMES BESTSELLER • IACP AWARD WINNER • 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.
6.99 In Stock
Seafood Simple: A Cookbook

Seafood Simple: A Cookbook

by Eric Ripert
Seafood Simple: A Cookbook

Seafood Simple: A Cookbook

by Eric Ripert

eBook

$6.99 

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Overview

NEW YORK TIMES BESTSELLER • IACP AWARD WINNER • 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.

Product Details

ISBN-13: 9780593449547
Publisher: Random House Publishing Group
Publication date: 10/03/2023
Sold by: Random House
Format: eBook
Pages: 304
File size: 99 MB
Note: This product may take a few minutes to download.

About the Author

About The Author
Eric Ripert is the chef and co-owner of New York’s internationally acclaimed seafood restaurant Le Bernardin, which has held three stars from the Michelin Guide since 2005 and has maintained a four-star rating from The New York Times for over 20 years. He is Vice Chairman of the board at City Harvest, the world’s first and New York City’s largest food rescue organization dedicated to feeding New Yorkers in need, as well as a recipient of the Legion d’Honneur, France’s highest honor. He previously served as a regular guest judge on Bravo’s Top Chef and hosted his own TV series from 2009 to 2015, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including The New York Times bestseller Vegetable Simple, as well as My Best: Eric Ripert, Avec Eric, On the Line, A Return to Cooking, and Le Bernardin: Four Star Simplicity, and a New York Times bestselling memoir, 32 Yolks: From My Mother’s Table to Working the Line.

Read an Excerpt

It took just over six months for La Roux to go from issuing their first single on Kitsune to topping the U.K. charts. That's a swift rise -- one that was years in the making, of course -- but after hearing their self-titled debut, it's easy to understand their sudden fame: La Roux's take on '80s synth pop is as unique as it is familiar. La Roux's inspirations, which include Blancmange and the Eurythmics, might be decades old and well-known, but their spare coldness can still sound weird, and La Roux shows just how committed they are to that chilly oddness and catchiness. They use only the brittlest drums and tinniest synths on these songs -- if anything, it feels like La Roux's gear is more limited than the original group's were. They even have the proper synth pop lineup: La Roux is a duo (though singer Elly Jackson gets most of the limelight). However, their devotion transcends kitsch, even if Jackson's asymmetrical copper wedge of a hairdo suggests otherwise. It also sounds remarkably relevant. {|Robyn|} and {|the Knife|} are kindred spirits, and in a sea of hyper-feminized pop singers, {|Jackson|}'s androgyny is as arresting as {|Annie Lennox|}'s was a quarter-century earlier. Yet {|La Roux|} aren't purists. {|"Tigerlily"|}'s tough-girl stance mixes 8-bit arpeggios with a creepy, {|"Thriller"|}-style spoken word bridge, and {|"Reflections Are Protection"|}'s bass and synths nod to electro. While style is a large part of {|La Roux|}'s substance, it never feels slick, and that's due to {|Jackson|}'s voice as much as it is the group's intentionally stiff sounds -- in fact, it's the way that her vocals interact with those sounds that makes these songs so dynamic. {|Jackson|} can be shrill and almost synthetic-sounding when she hits high notes, especially on the breakout hit {|"In for the Kill,"|} but her lower register -- which she uses beautifully on {|"Colourless Colour"|} -- is throaty and very human. Her characters are either running toward or away from desperate love affairs, but like other skilled popsmiths, {|La Roux|} know how to give pain a sweet and shiny veneer. Nowhere is this clearer than on {|"Quicksand,"|} which uses a relentlessly tight arrangement and {|Jackson|}'s frosty soulfulness to give the song's obsession a shot of excitement. And though the chart-topping {|"Bulletproof"|} is feisty and {|"As If by Magic"|} is wistful, both songs use wishes and daydreams as armor against further heartache. {|La Roux|}'s dedication to their aesthetic makes this an album where the songs are variations on a theme, and on the rare occasion where the songwriting isn't razor-sharp, the style threatens to overtake the substance. However, that devotion also makes {|La Roux|} a standout, not just among the many other '80s revivalists, but the entire late-2000s pop landscape. ~ Heather Phares

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